Adan Kendric Jamie Oliver’s Vanilla Custard is a rich, creamy, and velvety-smooth dessert sauce that pairs perfectly with pies, crumbles, puddings, and more. Made with real vanilla and fresh ingredients, this homemade custard is far superior to store-bought versions.
Why This Recipe Is a Must-Try
- Rich and creamy texture: Perfectly smooth with a luxurious consistency.
- Easy to make: Uses simple ingredients and comes together quickly.
- Versatile pairing: Complements a variety of desserts.
- No artificial ingredients: Made with real vanilla and fresh dairy.
- Customizable sweetness: Adjust the sugar level to your preference.
What Is Jamie Oliver’s Vanilla Custard?
Vanilla custard is a classic dessert sauce made with egg yolks, milk, cream, sugar, and vanilla. It is gently cooked to a thick, pourable consistency and is used to enhance the flavor of various desserts.
Jamie Oliver Vanilla Custard Ingredients
- 500ml (2 cups) whole milk
- 250ml (1 cup) heavy cream
- 1 vanilla pod (or 1 tsp vanilla extract)
- 4 large egg yolks
- 75g (⅓ cup) caster sugar
- 1 tbsp cornstarch (optional, for extra thickness)
Other Recipes
Step-by-Step Instructions to Prepare Jamie Oliver Vanilla Custard
Step 1: Heat the Milk and Cream
- Pour the milk and cream into a saucepan.
- Split the vanilla pod, scrape out the seeds, and add both the seeds and pod to the saucepan.
- Heat gently until steaming but not boiling, then remove from heat.
Step 2: Whisk the Egg Yolks and Sugar
- In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened.
- If using cornstarch, whisk it in to help thicken the custard.
Step 3: Temper the Eggs
- Slowly pour the warm milk mixture into the egg mixture while whisking continuously.
- This prevents the eggs from scrambling.
Step 4: Cook the Custard
- Return the mixture to the saucepan and cook over low heat.
- Stir constantly with a wooden spoon until the custard thickens and coats the back of the spoon (about 5 minutes).
- Do not let it boil, or it may curdle.
Step 5: Strain and Serve
- Remove from heat and strain the custard through a fine sieve to remove any lumps.
- Serve warm or allow to cool before refrigerating.
What to Serve with Jamie Oliver Vanilla Custard
- Apple crumble: A classic pairing with warm fruit desserts.
- Sticky toffee pudding: Adds a creamy contrast to the rich, caramel flavors.
- Fruit tarts: Enhances the sweetness of fresh fruit.
- Chocolate cake: A luscious topping for deep chocolate flavors.
- Bread pudding: Soaks into the pudding for extra indulgence.
Expert Tips for Mastering Jamie Oliver Vanilla Custard
- Use real vanilla: A vanilla pod gives the best flavor, but vanilla extract works too.
- Stir constantly: Prevents lumps and ensures smooth consistency.
- Cook over low heat: Avoids scrambling the eggs.
- Strain for smoothness: Removes any bits of cooked egg.
- Adjust thickness: Add cornstarch for a thicker custard.
Variations of Jamie Oliver Vanilla Custard
- Dairy-free version: Use coconut or almond milk instead of dairy.
- Spiced custard: Add cinnamon, nutmeg, or cardamom for warmth.
- Chocolate custard: Stir in melted chocolate for a rich twist.
- Lemon-infused custard: Add lemon zest for a citrusy flavor.
- Alcohol-infused: Stir in a splash of rum or brandy for extra depth.
How to Store Leftovers Jamie Oliver Vanilla Custard?
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Not recommended as custard can separate when thawed.
How to Reheat Jamie Oliver Vanilla Custard?
- On the stove: Heat gently over low heat, stirring constantly.
- In the microwave: Heat in 15-second intervals, stirring in between, to prevent curdling.
Nutrition Value (Per Serving)
- Calories: 220
- Protein: 4g
- Carbohydrates: 20g
- Fat: 14g
- Fiber: 0g
FAQs
How do I prevent my vanilla custard from curdling?
Cook the custard over low heat and stir constantly to prevent overheating. If it starts to curdle, immediately remove it from the heat and whisk vigorously or strain through a fine sieve.
Can I make vanilla custard without cornstarch?
Yes, cornstarch is optional. The egg yolks naturally thicken the custard, but cornstarch can help achieve a slightly thicker consistency.
How long does homemade vanilla custard last in the fridge?
Homemade vanilla custard can be stored in an airtight container in the refrigerator for up to 3 days. Stir well before reheating to maintain smoothness.
Can I freeze vanilla custard?
Freezing is not recommended, as custard tends to separate when thawed. If necessary, reheat it gently while whisking to restore its consistency.
Final Words
Jamie Oliver’s Vanilla Custard is a classic, creamy dessert sauce that enhances any sweet dish. Whether poured over warm crumble or served alongside a cake, this homemade custard is simple yet indulgent. Try making it today for the perfect finishing touch to your favorite desserts!
More Jamie Oliver Recipes
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jamie oliver vanilla custard
- Prep Time: 10
- Cook Time: 10
- Total Time: 20 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: British
Description
Jamie Oliver’s Vanilla Custard is a rich, creamy, and velvety-smooth dessert sauce that pairs perfectly with pies, crumbles, puddings, and more. Made with real vanilla and fresh ingredients, this homemade custard is far superior to store-bought versions.
Ingredients
-
- 500ml (2 cups) whole milk
-
- 250ml (1 cup) heavy cream
-
- 1 vanilla pod (or 1 tsp vanilla extract)
-
- 4 large egg yolks
-
- 75g (⅓ cup) caster sugar
-
- 1 tbsp cornstarch (optional, for extra thickness)
Instructions
Step 1: Heat the Milk and Cream
-
- Pour the milk and cream into a saucepan.
-
- Split the vanilla pod, scrape out the seeds, and add both the seeds and pod to the saucepan.
-
- Heat gently until steaming but not boiling, then remove from heat.
Step 2: Whisk the Egg Yolks and Sugar
-
- In a separate bowl, whisk the egg yolks and sugar until pale and slightly thickened.
-
- If using cornstarch, whisk it in to help thicken the custard.
Step 3: Temper the Eggs
-
- Slowly pour the warm milk mixture into the egg mixture while whisking continuously.
-
- This prevents the eggs from scrambling.
Step 4: Cook the Custard
-
- Return the mixture to the saucepan and cook over low heat.
-
- Stir constantly with a wooden spoon until the custard thickens and coats the back of the spoon (about 5 minutes).
-
- Do not let it boil, or it may curdle.
Step 5: Strain and Serve
-
- Remove from heat and strain the custard through a fine sieve to remove any lumps.
-
- Serve warm or allow to cool before refrigerating.
