Vanilla Bean Custard

  • Preparation: 5’
  • Cooking: 10’
  • Total time: 15’


  • 500 ml full-cream milk
  • 45 g cornflour
  • 4 egg yolks
  • 100 g caster sugar
  • 1 vanilla pod, split open, seeds removed

Step 1

Whisk the milk and cornflour together in a separate bowl, making sure to beat out any lumps

Step 2

Insert EggWhip’ and add the egg yolks and the sugar. Select 2 minutes/ STIR SPEED 4 and press START.

Step 3

At the tone, add the milk, vanilla bean and seeds to the bowl. Close the lid but remove the measuring cup. Select 100 °C / 10 minutes/ STIR SPEED 2 and press START.

Step 4

At the end of the cooking time, remove the vanilla bean. Serve warm with your favourite dessert or pour into a container and refrigerate. Will keep refrigerated for up to one week.


Pastry cream can be used cold or hot. You can make a minimum of half the recipe using the same times and temperature.


Substitute whole vanilla beans with either 2 teaspoons of vanilla extract or vanilla bean paste