Prep 15 mins
Cook 20 mins
Makes 1.5 litres
It’s all in the small details when it comes to Christmas, not just the centrepieces, so ensure to make time to think about the accompaniments that are going to make your festive day spectacular. For us, whether it be pudding or trifle, we can’t go past custard. A really velvet-y vanilla (or brandy) custard doesn’t require much effort at all, just a little care when cooking. You can take this recipe and increase the amount of cornflour to make a thicker custard for a trifle, too.
1.4 litres milk
1 vanilla pod, scraped
8 egg yolks
2/3 cup caster sugar
1½ tbsp cornflour
2-3 tbsp pouring cream, to finish
1. Whisk yolks and sugar in a large bowl until pale and creamy. Add flour and whisk until smooth.
2. Meanwhile, bring milk and remaining sugar to a simmer in a saucepan over medium heat, stirring to dissolve sugar, until milk start to bubble. Carefully, pour over the egg mixture in batches and whisk to combine.
3. Strain the milk mixture back into a clean saucepan and stir over medium heat, stirring continuously while cooking so custard doesn’t split, until custard is thick and holds a trail on the back of the spoon.
4. Don’t overcook it as it may split – once the custard coats the spoon nicely, then it’s ready. Pour through a sieve into a large bowl placed over ice, and stir for 5 minutes to cool down, then stir occasionally to chill. Refrigerate custard until ready to serve.
Recipe by Lisa Featherby and image by Eatable.