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"Eat With a Spoon Good" Vanilla Bean Custard

Author Sarah Mir


  • One Vanilla Bean
  • 1 1/2 cup milk
  • 1/2 cup cream
  • 1/3 cup + 1 tbsp sugar
  • 4 egg yolks
  • 2 tbsp cornstarch
  • A tiny sprinkling 1/8 of a tsp salt
  • For serving: fresh fruit candied nuts, cake to drizzle it over etc.


  1. * Split the vanilla bean, scrape out the seeds and put the seeds, the pod, the sugar, the cream and the milk in a small to medium saucepan.
  2. * Cook of low-medium heat whisking frequently until the sugar is dissolved
  3. * In another bowl whisk the egg yolks, cornstarch and salt together
  4. * Add a splash of the warm milk mixture to the yolk mix and mix to 'temper' the egg yolks - this will help save them from curdling when you add them back to the saucepan
  5. * Pour the egg mixture into the saucepan whisking to combine
  6. * Cook on low-medium heat stirring frequently for about 15 minutes, the custard will easily coat the back of a spoon.
  7. * Remove the vanilla pod and eat warm or cold

Recipe Notes

* The custard will seem thickened fairly quickly, but you must let it cook because otherwise when it cools it will become watery. If that does happen then just put it back in the saucepan and cook it further.
* Stirring/whisking constantly is necessary because otherwise the eggs will become 'scrambled' in your custard which is quite unpleasant