Trifle Custard
"From the Syllabub blog at Blogspot.com. Makes enough for one large trifle (using a trifle bowl 10" wide by 5" deep). See recipe #291863."
- Ready In:
- 17mins
- Ingredients:
- 6
- Yields:
-
4 cups
ingredients
- 2 cups whole milk
- 2 cups heavy cream
- 1 vanilla pod, split lengthwise and scraped
- 6 egg yolks
- 6 ounces granulated sugar (by weight, almost a cup by volume)
- 2 tablespoons cornstarch
directions
- Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
- In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
- Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
- Return the mix to the saucepan (some people think you should rinse it first), then cook over a gentle heat, whisking or stirring with a wooden spoon until it thickens sufficiently to coat the back of a spoon. Do not boil your custard – it will split. If it looks suspiciously curdle-y, lift it off the heat and whisk firmly.
- Pass through a fine sieve and cool thoroughly in the fridge.
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Reviews
-
So fast, so easy, so delicious! I was a little nervous as I never tempered eggs before, but I followed the recipe precisely and it came out perfect! -
It turned out beautifully and was easier than I thought it would be. I usually just use Birds Custard but didn't have any and as I can't buy it here in Israel I had no choice but to try and make it from scratchThanks for this excellent recipe!
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excellent recipe. will never buy custard powder again.
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I made this for a berry trifle and it cooked up quickly and came out beautifully smooth and delicious. I substituted vanilla extract for the vanilla pod with no problem. -
This custard set up as it should. This was my main concern since other recipes had a lot of reviewers complaining about runny results. I cooked it in a double boiler which worked out well. I didn't have a vanilla bean so at the end I stirred in a tsp of vanilla extract and a teaspoon of cognac. I made this ahead and will assemble the trifle tomorrow.
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Tweaks
-
. I didn't have a vanilla pod so used vanilla essence instead. Next time, I may put in just a little less sugar.
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I made this for a berry trifle and it cooked up quickly and came out beautifully smooth and delicious. I substituted vanilla extract for the vanilla pod with no problem.
RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
