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Gordon Ramsay Custard

Vanilla custard coating the back of a wooden spoon
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Milk and cream infused with a vanilla bean, thickened gently with egg yolks and sugar into a silky pouring custard. It is cooked to 170°F (77°C) for a safe, smooth sauce for crumbles and puddings.

Ingredients

Scale

For the Infusion

  • 1 1/4 cups whole milk
  • 1 1/4 cups heavy cream
  • 1 vanilla bean, split lengthwise

For the Custard Base

  • 5 large egg yolks
  • 1/3 cup granulated sugar
  • 1 teaspoon cornstarch
  • Pinch of fine sea salt

Optional Finishes

  • 1/2 teaspoon lemon or orange zest (optional)
  • Pinch of freshly grated nutmeg (optional)

Instructions

  1. Heat the milk, cream, vanilla seeds and pod in a heavy saucepan over medium heat for 4 to 5 minutes until steaming, then remove from the heat.
  2. Whisk the egg yolks, sugar, cornstarch and salt in a bowl for 1 to 2 minutes until pale and thick.
  3. Slowly whisk about half the hot milk into the yolks to temper them.
  4. Pour the mixture back into the saucepan and set over low heat.
  5. Stir constantly for 6 to 8 minutes until the custard thickens, coats the back of a spoon and reaches 170°F (77°C).
  6. Immediately strain through a fine-mesh sieve into a clean jug.
  7. Stir in zest or nutmeg if using, then serve warm or cover the surface with plastic wrap and chill.

Notes

Refrigerate with plastic wrap pressed on the surface for up to 3 days; do not freeze. Reheat gently over low heat or a water bath, stirring, until steaming and 165°F (74°C).

Nutrition

Keywords: Gordon Ramsay custard, custard recipe, homemade custard, vanilla custard, pouring custard, creme anglaise, custard for crumble, British custard, egg custard sauce, vanilla bean custard

Find it online: https://gordonramsayeats.com/gordon-ramsay-custard/