Anchovy Custard

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 370 ml cream
  • 7 g 1:1 stock sugar syrup
  • 6 g salt
  • 15 g white anchovy
  • ½ lemon – the zest
  • 2 g garlic – grated on a microplane
  • 5 g iota carrageenan
  • ice – for cooling


Infuse all the ingredients except the iota carrageenan over low heat. Remove from the heat and blend in a Thermomix jug. Strain the mixture and reserve the liquid. Pour the liquid and iota carrageenan into the Thermomix and blend at 80°C for 3 minutes, and then cool over ice. The mixture should thicken to a stiff custard consistency. Spoon into piping bag and refrigerate until needed.