Combine milk and cream into a small saucepan, with
vanilla extract. Cook over medium heat, stirring
occasionally for 5 minutes or until hot - do not
boil. Remove from heat.
Whisk egg yolks, cornflour and sugar in a bowl, mix
until well combined.
Mix some warm milk mixture into the egg bowl, then
place all into the saucepan.
Return mixture to the saucepan over low heat,
stirring constantly for 15 to 20 minutes, until
custard thickens and coats the back of a metal
spoon. ... Do not allow to boil, as it may curdle.
Originally Submitted
8/3/2011
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