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2 free range organic egg yokes
20g caster sugar
½ teaspoon vanilla extract
200 ml double cream
For our (grand)dads we want to make a Banoffee Trifle for Father's Day this year, a kind of extra luxurious custard dessert. Really yummy with vanilla custard, creme caramel and banana, whipped cream and grated chocolate. What dad doesn't like that? We make the recipe in parts, then we don't spend all day in the kitchen, on Father's Day ;)) We start with the custard!
How to make your own fresh vanilla custard
Warm the double cream on low heat until it is close to the boil
Put egg yolks, sugar and vanilla in a jug or bowl.
Beat all ingredients until combined.
Whisk unrtil the mixture it is frothy.
Remove the hot cream from the heat and beat it into the mixture.
Pour it immediately back into the pan and put back on the heat, where you let the custard thicken while continously stirring
Then pour it into a cold, clean bowl, so it can cool.
Cover the vanilla custard and put it in the refrigerator when it has cooled.