RECIPE// Vanilla Custard

Making your own silky smooth custard from scratch sounds a lot harder than it actually is. In reality - it takes just a few ingredients and about 15 minutes in the kitchen, and it’s well worth it. 

Our basic vanilla custard uses Gippsland Jersey full cream milk at its heart - as well as egg yolks, vanilla extract, sugar and cornflour to bring it together. It can be made ahead of time and stored in the fridge, and it will really take those festive desserts to the next level when it’s time to serve! If you’re after a richer custard, sub 200ml of milk for 200ml of our pouring cream.

Of course - the serving suggestions for a good quality custard are endless. At Christmas you can use it as the accompaniment for trifles, pavlovas, puddings, fruit and more! Trust us - you won’t go back to store bought after you make your own. 

Once you’ve nailed the basic recipe, why not customise it with different flavours? We’ve given you some ideas below. 

RECIPE// Vanilla Custard

Serves 6
Time to prepare: 15 mins

Ingredients:
600ml Gippsland Jersey full cream milk
1 tsp vanilla extract or paste
3 egg yolks
2 tbsp cornflour
¼ cup sugar

Method

STEP 1

Put the milk and vanilla into a large pan* and gently heat until it is just starting to bubble. Set aside. While the milk is heating, whisk the yolks, cornflour and sugar in a bowl. 

STEP 2

Add ½ of hot milk into the egg mixture and mix thoroughly. Repeat with another ½ cup of milk until the mixture is smooth. Pour the milk and egg mixture into the rest of the hot milk pan and whisk gently until combined.** Put back on a medium-low stove and heat gently, stirring with a wooden spoon until the custard is thickened.*** Strain through a sieve to serve, and eat warm or cold.

Note: If you are serving this later, put cling wrap directly onto the custard before putting in the fridge to prevent a skin forming. 

* Keen on Christmas spiced custard? Add 1 pinch nutmeg, ½ stick of cinnamon and 2 whole cloves to the milk before you heat it.

** Want chocolate custard? Add 100g good quality dark chocolate in step 2 just before you put the pan back on the heat. Mix regularly to help the melted chocolate disperse.

*** Want brandy custard? Add 1/2 tbsp of brandy and mix well immediately, just after the custard is thickened and off the heat.