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Vanilla Custard

Vanilla custard may hold memories of school canteens but with some rich flavours and a bit of patience, you’ll end up with something creamy and delicious.

The perfect pancake topping, especially for our deliciously sweet rhubarb crepes.


  • 250ml milk
  • 25ml Single Cream
  • ½ Vanilla Pod or ½ tsp of Vanilla Extract
  • 1/2 tsp Grated Nutmeg
  • 2 Egg Yolks
  • 15g Caster Sugar or 10g Dextrose Sugar


  • Measure out the milk and cream, and put in a pan to simmer over a low heat. If using a vanilla pod, add this to the pan too, along with the grated nutmeg.
  • Whilst the milk and cream are heating, whisk the egg yolks in a large bowl. Add the sugar and whisk again until combined.
  • Once the milk mixture is heated through, carefully remove the vanilla pod. Then pour the mixture over the eggs and whisk with a fork.
  • Pour the mixture back into the pan and thicken over a low heat. Patience grasshopper, don’t boil your mixture otherwise you’ll end up with scrambled eggs, not custard!
  • Once thickened, enjoy with pancakes!