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You are here: Home / Thermomix / Vanilla Bean “Dessert” Custard

Vanilla Bean “Dessert” Custard

05/09/2016 by Gina 7 Comments

When hosting a Kitchen Essentials Cooking class I make two pavlovas (one in advance for everyone to taste, and one in the class to show the process to make it) using at least 6 eggs whites per pavlova – and that leaves me with a lot of egg yolks left over!

So I am always on the look out for recipes that enable me to use up those egg yolks – apart from the obvious (lemon curd, mayonnaise, ice-cream, plain custard, pastry, omelettes for Asian dishes, etc.).

Last week I decided to make a very rich custard using 6 yolks … I wanted something flavourful enough to stand on its own as a dessert, but something that I could also easily use as part of a dessert (to fill pastry cases for example) … and with that intention this recipe was born.

The toughest testers (the family!) certainly loved the custard, but to ensure I was on the right track I made a second batch and shared it with the class last weekend to get their feedback, and the consensus was a definite “yum”.

What I love about this custard is that it is thick but not “jelly like” which can so often happen with thick custard.  Once it is made, cooled, and lightly beaten, it is ready to be:

  • poured straight into glasses to serve as a dessert … just allow it to cool completely in the fridge before adding toppings of choice before serving (berries or other fruit, whipped cream, toasted nuts (see here for Maple Roasted Pecans), sauces (see here for Butterscotch Sauce), etc.;
  • placed into a container in the fridge, and then spooned onto a dessert plate where it will hold it’s shape (it is too thick to “run”);
  • piped into small pastry cases (see here for the pastry case I use), profiteroles, cupcakes (or whatever other foodie “vehicle” you have) to serve as a dessert;
  • used as a topping for a pavlova before adding extra whipped cream/fruit of choice on top;  or
  • eaten exactly as it is because you want to!

All the ingredients in the ™ bowl …
…. and cooked for 12 minutes before …
… pouring into a container and …

… covering with Glad Wrap directly onto the custard but leaving the edges free to allow condensation to escape
After resting for 1-1/2 hours, remove the Glad Wrap and the custard will be very thick
Place back into the ™ bowl …

… and blend for 10 seconds / speed 4 until smooth
Place into a container to store in the fridge, or use as desired
Close up of the custard

Sample of custard served with fruit and seeds …
… and also piped into a chocolate cupcake which was then stored in the fridge … this combination was totally delicious!


Vanilla Bean "Dessert" Custard
 
Save Print
Prep time
2 mins
Cook time
12 mins
Total time
14 mins
 


What I love about this custard is that it is thick but not "jelly like" which can so often happen with thick custard. Once it is made, cooled, and lightly beaten, it is ready to be:

(a) poured straight into glasses to serve as a dessert ... just allow it to cool completely in the fridge before adding toppings of choice before serving (berries or other fruit, whipped cream, toasted nuts (see here for Maple Roasted Pecans), sauces (see here for Butterscotch Sauce), etc.;

(b) placed into a container in the fridge, and then spooned onto a dessert plate where it will hold it's shape (it is too thick to "run");

(c) piped into small pastry cases (see here for the pastry case I use), profiteroles, cupcakes (or whatever other foodie "vehicle" you have) to serve as a dessert;

(d) used as a topping for a pavlova before adding extra whipped cream/fruit of choice on top; or

(e) eaten exactly as it is because you want to!
Author: Gina @ The Passionate Pantry
Serves: 1 litre
Ingredients
  • 800g full fat milk
  • 6 egg yolks
  • 80g white spelt flour, or plain flour
  • 120g golden caster sugar
  • 2 tsp vanilla bean paste
  • 1 tsp sea salt flakes, of ½ tsp fine sea salt
Instructions
  1. Place all the ingredients into TM bowl and cook 12 minutes / 90 / speed 4
  2. Check taste and if desired add a touch more vanilla and/or salt and mix 10 seconds / speed 4 (this will depend on the strength of your vanilla and/or salt)
  3. Pour mixture into a container, place a piece of Glad Wrap directly onto the top of custard leaving the edges free so that condensation can release, and allow to cool for 1-1/2 hours on the bench (it will not be totally cold by this stage, but cool enough that when placed covered into the fridge condensation will no longer occur)
  4. Return mixture to TM bowl and mix 10 seconds / speed 4 to make totally smooth (you can also stir vigorously with a spoon to make it smooth, but the Thermomix does a great job of this)
  5. Use as desired
3.5.3208

 

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Filed Under: Dairy, Dessert, Eggs, Main Ingredients, Meals and Courses, Nut Free, Recipes, Special Diets, Thermomix

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Comments

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    06/09/2016 at 11:25 pm

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    Reply
    • Gina says

      12/09/2016 at 9:33 am

      Wish I could help you but I have no idea how to get listed on Yahoo News … thanks for dropping by … hope you find someone that can help you xo Gina

      Reply
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  3. Bev says

    23/12/2016 at 10:48 pm

    Thanks Gina-this looks delicious!

    Reply
    • Gina says

      24/12/2016 at 9:06 am

      Oh Bev … thank you … must admit I do love it … hope you do to!!! Merry Christmas xo

      Reply
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About Gina

For as long as I can remember I have loved being around food, not just eating it but cooking with it too!

From the young age of eleven I had always dreamed of working somehow within the food industry, but as it turned out that wasn’t my calling ... Read More…

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