Vanilla custard - Vanilla sauce - Vanilla pudding


Total time: 4hr 20m
Preparation Time: 20m

Servings
For 4 people


Nutritional Information

Contains 168 Kcal, 8g Protein, 17g Carbohydrates, 8g Fat


Ingredients

  • Vanilla custard
  • 4 dl full-cream milk
  • 1 tsp vanilla paste or 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 2 tbsp sugar
  • 1 tbsp cornflour
  • 1 fresh eggs
  • Vanilla pudding
  • 3 dl full-cream milk
  • 1 tsp vanilla paste or 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 2 fresh eggs
  • 4 tbsp sugar
  • 4 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 dl full cream, whipped until stiff

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Instructions

  • Vanilla custard

    Using a whisk, combine all the ingredients and bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard into a bowl through a sieve, allow to cool, then cover and refrigerate for approx. 2 hrs. Stir the custard until smooth just before serving.
  • Vanilla sauce

    Prepare the vanilla custard as above, but only use 1/2 tbsp of cornflour.
  • Vanilla pudding

    Stirring constantly, bring the milk to just below the boil over a medium heat along with all the other ingredients up to and including the eggs, remove from the heat. Stir in the gelatine, pour through a sieve, place in cold water for approx. 20 mins. Once the mixture is just set at the edges, stir until smooth, fold in the whipped cream, divide between 4 ramekins (each approx. 150 ml) that have been rinsed in cold water, cover and leave to set in the fridge for approx. 4 hrs. Using the tip of a knife, separate the puddings from the edges of the ramekins and tip out onto plates.
  • Shelf life:

    Cover and keep in the fridge for approx. 1 day.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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