I have to share the YUMMO custard I made to serve with Mum’s famous Christmas pudding during the holidays. It was almost all gone by the time I got a photo of it, but it was really, really delicious…
Vanilla Custard
1 cup milk
1 cup thickened cream
1 vanilla bean
4 egg yolks
1 Tbs cornflour
1/3 cup caster sugar
Combine milk and cream in a small saucepan. Using sharp knife, split vanilla bean in half lengthways and scrape out seeds. Add bean and seeds to milk mixture. Place over medium heat. Cook, stirring constantly, for 5 minutes or until hot (do not allow to boil). Remove from heat.
Whisk cornflour, yolks and sugar in a heatproof bowl until well combined. Remove vanilla beans from milk mixture. Pour hot milk mixture over egg yolk mixture, whisking constantly.
Return mixture to saucepan over low heat. Cook, stirring constantly, for 15-20 minutes or until custard thickens and coats the back of a metal spoon. (Do not allow to boil.)
