Vanilla Custard

Ever since my kids were toddlers they have always had a tub of yoghurt or some custard and tinned fruit for dessert most nights.  Before having my thermomix I used to buy custard already made, but now it’s really easy to make.  I have a few custard recipes I like to make (see below), but this has been my favourite recently, a simple vanilla custard.

I made this batch pictured below for a friend, sealed in a zip lock bag layed flat in the fridge so you doesn’t have to return any plastic containers to me.

thermoix-vanilla-custard

Vanilla Custard – Thermomix Recipe

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Thermomix Vanilla Custard

  • Author: Katrina Springer
  • Cook Time: 6 mins
  • Total Time: 6 mins
  • Yield: serves 4 1x
  • Category: [url href="https://theorganisedhousewife.com.au/?s=dessert"]Dessert[/url]

Ingredients

Scale
  • 250 g milk
  • 250 g cream
  • 1 tsp vanilla extract
  • 4 egg yolks
  • 15g cornflour
  • 40g raw sugar

Instructions

  1. Place all ingredients into Thermomix bowl – 6 minutes / 80 degrees / Speed 4

Notes

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recipe inspired by Mrs Mix

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Vanilla Custard – Regular Recipe

vanilly custard

image credit taste.com.au – Photography by Mark O’Meara & John Paul Urizar

Ingredients:

  • 1 vanilla bean, halved lengthways
  • 1 1/2 cups milk
  • 1 cup thickened cream
  • 6 egg yolks
  • 1/2 cup castor sugar
  • 2 teaspoons cornflour

Full recipe can be found on the taste.com.au website

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7 comments

Lucy @ Bake Play Smile May 19, 2015 - 8:28 AM

Simple vanilla custard is just the best! Ooh I can’t wait to try your Thermomix version. I love pouring a bit of custard over fresh fruit… or a chocolate self saucing pudding (but that’s a bit naughtier!!).

Reply
Katrina - The Organised Housewife May 21, 2015 - 8:57 AM

LOL i do agree with you Lucy! So so good over fresh fruit.:)

Reply
Nancy October 6, 2015 - 5:51 PM

Hi Kat, how long will this custard last in the fridge?

Reply
Kate - Kat's Assistant October 7, 2015 - 9:18 AM

Hi Nancy, i would keep it for around 3 days. It doesn’t last long in our house.:)

Reply
Leah wilson November 13, 2016 - 7:48 PM

How much does this make and can you freeze it.

Reply
Les Brown April 14, 2017 - 8:24 AM

I still make vanilla custard the way my father taught me. No egg yolks, no cream, and it is just as delicious. Two heaped TBS of custard powder per litre of milk (Foster Clarke’s) makes a thicker custard than two flat TBS of powder. I do use eggs and cream if making vanilla slices, but for pouring over fruit, this custard is excellent.
I pour the boiling milk into the paste (custard powder dissolved in a bit of milk) and stir. I never get a failure. I let the boiled milk rise in the pot before quickly removing it and tipping it into the paste. Yummy in yer tummy.

Reply
Lauren August 2, 2018 - 6:53 PM

I grew up on birds custard powder too but when I saw the ingredients and how bad they were I opted for a more traditional whole foods type approach and traditional custard takes so nice it’s hard to go back to powdered custard!

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