Vanilla Bean "Dessert" Custard
Servings: 1 litre
Ingredients
- 800 g full fat milk
- 6 egg yolks
- 80 g white spelt flour or plain flour
- 120 g golden caster sugar
- 2 tsp vanilla bean paste
- 1 tsp sea salt flakes of 1/2 tsp fine sea salt
Instructions
- Place all the ingredients into TM bowl and cook 12 minutes / 90 / speed 4
- 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)
- 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)
- 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)
- Use as desired
Notes
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, sauces, 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, 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!