Creamy, Vanilla Custard’ll never reach for a packet again


  • 350 ml, Whole milk (for a pouring custard, add a bit more milk once cooked until at desired consistancy)
  • 100 grams or 1/2 cup, Caster or Granulated sugar
  • 30 grams or 2 tablespoons, Flour
  • 4 Egg Yolks (Make yourself some meringue cookies or a tasty cheese, and spinach omelette with the whites!)
  • 1 tsp, Vanilla Bean Paste or good quality extract
  • Zest of half a Lemon (optional)

Combine all the ingredients into your sauce pot, and cook over medium-high heat, stirring constantly for about 5 minutes or until custard has thickened.

Serve hot or put in the fridge, covered with plastic wrap to serve cold.

Tip: When storing, place plastic wrap directly on top of the custard to avoid a skin forming on top.

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