Vanilla Custard

This custard base comes from London's Skye Gyngell and makes the most deliciously rich, golden custard and can be spun into ice cream after cooled.


450 mL heavy cream
150 mL whole milk
6 egg yolks
120 g sugar
1 tsp vanilla extract or paste
pinch of salt


  1. Bring cream and milk to a scald in a medium sauce pot
  2. When the dairy is warm, whisk together the yolks, sugar, and salt
  3. Temper a few ladles of the hot cream into the egg/sugar mixture until warm
  4. Whisking the whole time, pour the yolk cream mixture into the rest of the dairy
  5. Over low heat cook the mixture until thick enough to coat the back of a spoon, stirring constantly
  6. When the custard is thick, remove from the heat and whisk in the vanilla
  7. Cover with plastic wrap with the plastic pressed into the top of the custard to avoid a skin from forming and chill until cool (usually overnight)
  8. Serve with fresh fruit or poured over cake or spun into ice cream