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!

Vanilla Bean "Dessert" Custard

 

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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

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