Vanilla Custard
8 servings
35 minutes
Vanilla custard is a true embodiment of French culinary elegance. Its history roots in classic pastry traditions, where the tenderness of milk and egg yolks harmoniously blends with the aroma of natural vanilla. The cream has a velvety texture and refined taste with light caramel notes, making it a perfect complement to desserts – whether it's a cream puff, éclair, or fresh berries. It is prepared with careful attention: slow heating allows the ingredients to fully develop, and the vanilla pod imparts an aroma worthy of exquisite French patisseries. The cream can be served immediately – warm and delicate or chilled for a rich, thick flavor. Its versatility makes it an indispensable element of culinary art.
1
Pour the milk into a pot. Scrape the seeds from the vanilla pod and add them to the milk along with the pod. Bring to a boil, turn off, and cool. Remove the vanilla pod.
- Whole milk: 600 ml
- Vanilla pod: 1 piece
2
Beat the yolks, powdered sugar, and flour. Gradually pour in warm milk.
- Egg yolk: 6 pieces
- Wheat flour: 2 tablespoons
- Icing sugar: 2 tablespoons
- Whole milk: 600 ml
3
Pour the mixture into a dry pot and place it on the heat. Heat for 2-3 minutes until the mixture thickens.
4
Serve immediately.
