1/2cupthickened cream(whipping cream for my US friends. It should have a minimum fat content of 35 percent)
1heaped teaspoon cornflour
1/2vanilla bean(or use vanilla paste)
Add milk & cream to a saucepan. Split the vanilla bean in half lengthways and scrape out the seeds. Add to saucepan along with the vanilla bean pod.
Bring milk mixture to ALMOST boiling (don't let it boil). Remove vanilla bean pod.
In a separate bowl, whisk eggs and cornflour to combine
While whisking, slowly add milk mixture to the eggs
Return the mixture to the saucepan and cook on low heat while continuously stirring until the custard thickens. Once ready it should coat the back of the spoon
Serve warm or cold
For Coconut Custard with Caramelised Pineapple
Substitute coconut cream for the cream in above recipe and omit the vanilla bean
Slice and chop fresh pineapple. Add a little oil to frying pan and cook pineapple pieces over medium heat until you active a nice golden colour. I chopped the pineapple into smaller pieces after cooking but you could also puree for a smoother consistency
Add pineapple to cooked custard and serve
For Lavender Custard
Add 1 teaspoon of lavender (available from specialist food stores) to the milk mixture in the above recipe and omit the vanilla bean. Once custard has cooked, strain and discard lavender
For Rhubarb Custard
Chop rhubarb and add to a saucepan along with enough water to come approximately half way up the rhubarb. Cook until tender.
Stir through cooked vanilla custard and serve
For Mango & Passionfruit Custard
Dice Mango and add a blender along with the passionfruit pulp. Blend to your desired consistency. Stir through cooked vanilla custard and serve