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  • 4 Egg yolks
  • 100g Caster sugar
  • 1/2 pint if milk
  • 1 Vanilla pod


  • In a thick bottem pan bring the milk to a boil with the vanilla pod split in half (do not forget to add a teaspoon of water in the pan at first, it will make the pot easier to wash afterwards)
  • In a large salad bowl, whisk the egg yolks and sugar untill the mix takes a slight white-ish colour
  • Pour the boiling milk over the eggs, while stirring.
  • Put this mixture back to your pot and put it back on the stove.
  • Take a spatula and constantly stir your custard untill cooked. MAKE SURE THAT IT NEVER GETS TO BOILING POINT!!!!
  • This technique is very simple, when you take your spatula out of the mixture you must be able to make a permanent mark thourgh it. If so its cooked. Take it immediately off the heat and pass it though a fine sieve.
  • Let it cool untill lukewarm, then you can put it in the fridge.
  • My tip: if it happens to be over cooked (grainy, texture, lumps) don't panic. Pourthe whole thing into a bottle of water and give it a good shake. Normaly it should be saved.

Categories: Misc. Condiment  Sweet Sauce 
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