Egg Custard

By • August 22, 2016 0 Comments

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Author Notes: A rich and creamy vanilla custard, perfect for pouring over fruit (or eating by the spoonful!).
Recipe adapted from Shaye Elliott.
Erica Lea | Buttered Side Up


Serves 3

  • 1 cup heavy cream
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 tablespoon pure maple syrup
  • 6 large egg yolks
  1. In the top of a double boiler (or a heat-proof bowl set over a pan of simmering water), place the cream, vanilla bean paste, and maple syrup. Heat until quite hot to the touch.
  2. In a medium-sized heat-proof bowl, whisk the egg yolks. Once the cream mixture is hot, slowly add half of it to the egg yolks, whisking all the while.
  3. Return all to the top of the double boiler. Cook, whisking frequently, until custard thickens, about 10 minutes.
  4. Strain into a heat-proof container. Serve hot, warm, or chilled on top of berries, peaches, roasted apples/pears, etc. Or just eat by the spoonful (I won't judge).

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