Total Time
Prep 2 mins
Cook 15 mins

From the Syllabub blog at Makes enough for one large trifle (using a trifle bowl 10" wide by 5" deep). See English Trifle.

Ingredients Nutrition


  1. Place milk, cream and vanilla pod/seeds into a saucepan and bring to the boil.
  2. In a large bowl, whisk the yolks with the sugar and cornflour until smooth and pale.
  3. Pour the boiled cream/milk/vanilla mixture over the egg yolks, trickling at first, whisking all the time to temper the eggs.
  4. 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.
  5. Pass through a fine sieve and cool thoroughly in the fridge.


Most Helpful

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.

hmiewald January 02, 2016

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.

Vera B. December 23, 2014

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.

Oakville Chef January 02, 2012

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