Prep 2 mins
Cook 15 mins
From the Syllabub blog at Blogspot.com. Makes enough for one large trifle (using a trifle bowl 10" wide by 5" deep). See English Trifle.
- 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
- 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.
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.
Excellent recipe! I made this for Christmas and the custard turned out silky smooth and delicious! I will make this custard every time I need a trifle custard.