• Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Makes: 750 ml


  • 250 ml full cream milk
  • 250 ml cream
  • 1 vanilla bean, split
  • 5 egg yolks
  • 100 g castor sugar


  1. Bring milk, cream and vanilla bean to simmering point in a heavy-based saucepan.
  2. In a bowl, whisk egg yolks with sugar until light and foamy, then add in warm milk and cream.
  3. Return to rinsed-out pan and cook over a moderate heat for at least 10 minutes, stirring constantly with a wooden spoon, until mixture thickens and coats back of spoon. If you have a thermometer (recommended), 82-85 °C is the temperature for a properly thickened custard.
  4. Strain into a cold bowl
  5. Scrape in some vanilla seeds from the split pod and stir through.

Best served: hot or cold

Preparation Notes

Best made with strongly flavored vanilla beans, such as mexican.

Eggs whites can be frozen or turned into meringues.


  • Storage: Refrigerator for 2-3 days
  • Freezer: No
  • Reheat: Microwave