Vanilla Custard Base

Preparation info

  • Difficulty

    Easy

  • This recipe makes

    400 g

    .

Appears in

Organum

By Peter Gilmore

Published 2014

  • About

Ingredients

  • 400 ml (14 fl oz)pure cream (35% fat)
  • 2 vanilla beans, split, seeds scraped
  • 3 egg yolks
  • 1 whole egg
  • 80 g ( oz) caster (superfine) sugar

Method

Preheat the oven to 160 °C (315°F/Gas 2–3). Put the cream and vanilla beans in a medium saucepan. Heat together until the cream just begins to boil, then remove the pan from the heat. Whisk the egg yolks, whole egg and sugar together in a stainless steel bowl. While whisking the eggs, slowly pour on the hot vanilla cream. Mix well and then remove the vanilla beans.

Strain the mixture into four 175 ml ( fl oz) ceramic ramekins, then place the ramekins in a baking tray of water to form a bain-marie. Put the baking tray in the oven and cook the custard as you would a crème brûlée, for about 30–35 minutes, or until the custard is just set. Remove the custards from the bain-marie and place in the refrigerator for 5–6 hours, or until they are fully chilled and set. Remove the skin from the top before using.