Custard Cream

• vanilla pod↗1
• full-fat milk↗500ml ml
• egg yolks↗6
• golden caster sugar↗125g g

  plus an extra 2 tbsp

• plain flour↗80g g
• double cream↗200ml ml

Step-by-step instructions

1. 1

   Slice the vanilla pod lengthwise and scrape out the seeds. Place both the pod and the seeds into a heavy saucepan with the milk and slowly bring to a boil to infuse the milk.

2. 2

   Meanwhile, put the yolks and 125 g golden caster sugar into a bowl and whisk for a few seconds, then add the flour and whisk again.

3. 3

   Pour the freshly boiled milk into the yolk mixture while whisking constantly to prevent curdling, then return the mixture to the saucepan. Cook over medium heat, whisking continuously for about 10 minutes until it becomes very thick.

4. 4

   Pass the custard through a fine sieve, discarding the vanilla pod, and cover the surface of the cream with a sheet of plastic film to prevent a skin from forming. Let it cool, then chill in the refrigerator.

5. 5

   Whip the cream with 2 tbsp sugar until thick but not over‑whipped, then gently fold it into the cooled custard. Now you can pipe the cream into a pastry bag and use it as a filling for Justin’s donut recipe.

6. 6

   Try different flavours… Brown sugar: Replace the caster sugar with half soft dark brown sugar and half light brown sugar. You can add finely grated ginger root to the finished custard, or a little hazelnut praline. Finish by adding half the amount of cream. Chocolate: Melt 150 g dark (70 %) chocolate into the milk. Finish with half the cream. Coffee: Add 4 tbsp freshly ground strong coffee to the milk. Malt & vanilla: Mix 2 tbsp malt powder with sugar, and 2 tbsp liquid malt with milk. Saffron: Add a pinch of saffron to the milk. Finish with half the cream. Violet custard: Add 3 tsp violet extract and 3 tbsp violet liqueur to the finished cream. Sprinkle with candied violets and crushed Parma Violet candies on top of the filled donuts.