Custard is a sweet preparation obtained by cooking a mixture of milk, egg yolks and sugar. Often flavoured with vanilla, this preparation is the perfect accompaniment to all sorts of desserts: floating islands, tarts, chocolate fondant or tarte tatin!

Vanilla custard

  • 500g whole milk

  • 100 g fresh egg yolks

  • 70g caster sugar

  • +/- 2 Bourbon vanilla beans from Madagascar

Steps to follow

Bring the milk to the boil with the beans and pods of the vanilla bean
Whisk the egg yolks with the sugar until the mixture turns white.
Pour 2/3 of the milk over the previous mixture, mixing well.
Return the mixture to the pan, lowering the heat and cooking to 85°C
maximum. If the cream boils, stop cooking as soon as possible and remove to a cold
a cold container by filtering and mixing it.
Set aside until cool.

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