Vanilla custard with raspberries

Whenever I get to choose between vanilla and chocolate I usually end up with vanilla. It´s not that I don´t like chocolate. Chocolate muffins or ice cream are the best. But when it´s between vanilla or chocolate custard I always stick with vanilla. Most of you are probably thinking right now – well yeah, vanilla or chocolate, but can´t you just buy custard at the store? Yes you can. But if you take the time to make it from scratch you probably won´t be able to enjoy the other one anymore. It is just too delicious if you do it yourself. Trust me. And it is not that complicated, nor does it take forever to make. So let´s do it! It´ll be worth it!

First of all we need:

3/4 l Milk

60 g corn starch

1 vanilla bean

60 g sugar

A little bit of salt

1 very fresh egg

100 g cream

1) The first step is to dissolve the corn starch in a little bit of milk. Use a fork, that is the easiest way. With a sharp knife, split vanilla bean in half lengthways and scrape out seeds.

2) Heat the rest of the milk, sugar, salt and the vanilla bean and its seeds. Once the milk is cooking remove the pan from the stove. Now, add the cornstarch-milk-mix and stir well. The milk should thicken pretty fast, if that is not the case, return to the stove and let cook for a couple of minutes until you get a nice mass.

3) Take the pan from the stove and remove the vanilla bean. Separate the egg and add the egg yolk to the custard. Stir well.

4) Now it´s time for the custard to cool down. Stir occasionally. In the meantime whip the cream and the egg white. Once the custard has cooled down enough, add both and mix well. Serve right away or keep in the fridge for later use.

For those who prefer chocolate, don´t worry. Instead of the vanilla bean (or additionally) you can add 100 g of dark chocolate to the milk while it´s heating. The rest of the recipe stays the same.

Serve with raspberries, strawberries or any other type of fruit you like. Delicious right?


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