Vanilla Custard (Thick & Rich)

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RECIPE DATA

TITLE: Vanilla Custard (Thick & Rich)
SERVES: 8
PREP: 5 min
TOTAL: 20 min

INGREDIENTS
3 cups (750 ml) full-cream milk
¾ cup (200 ml) thickened cream
4 egg yolks
2 whole eggs
80 g (about 3 tbsp) honey (or 70 g (about ½ cup) coconut sugar)
20 g (about 1½ tbsp) cornflour (optional, for extra body)
1 vanilla bean, seeds scraped (or 2 tsp vanilla paste)
1 pinch salt

STEPS
1. Insert butterfly whisk. Put 4 egg yolks, 2 whole eggs, 80 g (about 3 tbsp) honey, 20 g (about 1½ tbsp) cornflour, vanilla seeds from 1 bean (add the pod too) and a pinch of salt in the bowl. Mix.
TM SETTINGS: 20 sec / speed 4
2. Add 3 cups (750 ml) milk and ¾ cup (200 ml) cream. Lid cap in.
TM SETTINGS: 9 min / 90°C / speed 4
3. Check it coats the back of a spoon; if not, cook 1–2 min more. Remove the pod and butterfly.
TM SETTINGS: RAW SETTING: 2 min/90°C/speed 4 (only if needed)
4. Pour into a jug to serve warm, or cover the surface with baking paper and chill.
5. Portion & store: makes ~8 portions (~130 ml / ½ cup (kid ¼ cup)); a kid portion is half. Jug or 2 lidded containers. Fridge 3 days, surface covered; freezer Don't freeze (splits).

NOTES
Portion size: ~130 ml / ½ cup (kid ¼ cup)
Batch note: Pouring custard as written. SPOONABLE/THICK: use 35 g (about 2¾ tbsp) cornflour. FOR A SLICE use the Vanilla Slice custard (more cornflour + yolks). Thin with a splash of milk when reheating. Cooked to 90°C.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days, surface covered
Freezer life: Don't freeze (splits)

SOURCE: https://thermomix-workbook.pages.dev/recipes/vanilla-custard-thick-rich/