Custard Cream Mixture

Preparation info

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By Peter Gilmore

Published 2014

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  • 75 g ( oz) egg yolk
  • 1 egg
  • 100 g ( oz) caster (superfine) sugar
  • 450 ml (16 fl oz) pure cream (35% fat)
  • 2 vanilla beans, seeds only
  • 150 g ( oz) (double) cream (45–50% fat)


Whisk the egg yolks, egg and sugar together until pale and creamy. Bring the pure cream and vanilla to the boil and pour over egg mixture while continuously whisking.

Pass the mixture through a fine sieve, place in a cryovac bag and seal.

Steam the bag at 85°C (185°F) for 10 minutes then put it into an ice bath to stop the cooking process.

Measure 150 g ( oz) of the cooled custard and add the double cream, whisking them together until soft peaks form. Cover and refrigerate until required.