Preparation time
5min
Total time
11min
Portion
4
portion(s)
Level
easy
Ingredients
Custard
- 250 g Milk
- 250 g cream
- 1 tsp vanilla extract or paste, or Seeds from 1 Vanilla Bean
- 4 egg yolks
- 10-15 g cornflour
- 50 g raw sugar
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add all ingredients to Thermomix bowl.
Cook for 6 minutes, 80 degrees on Speed 4.
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
Delishhhhh!!!! 😋
Delicious. Thanks for the recipe
Fantastic Authentic Custard
This custard is so good. It brings back memories of my childhood.
I used less sugar and will make it with even less next time as I think it will still be outstanding.
Thanks for a great recipe!
Beautiful custard never fails
Fantastic, only needed 1 cup custard so halved the mixture. Used 1 whole egg and 15 g cornflour, reduced cooking time by 1-2 mins. Thank you so much for such a quick and easy recipe 🙂
I did 25g cornflour, 2 egg yolks,& 25g raw sugar, I would do 35g sugar next time coz I like it a bit sweeter, but it was amazing!!
This is the best custard recipe I've tried and I've tried many. Love a pouring custard. Only problem is it was finished too quick!! Double batch next time!
This may be the best Thermomix custard recipe I have used, nice and easy.
I used 500ml of milk and 4 whole eggs. It is a nice smooth custard. Yum!
Yummmmm!!!!!! Love the taste of this!
My boys are such fans of this! I love that they're getting a little bit more protein in their dessert. Tonight I found myself without cream so I subbed 400g milk plus 100g unsalted butter and it worked a treat!
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