Vanilla Custard

Oxmoor House
6 servings


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3 eggs, beaten
3/4 cup sugar
1 tablespoon all-purpose flour
2 cups milk
1 cup whipping cream
1 teaspoon vanilla extract
2 tablespoons slivered almonds, toasted (optional)


Combine eggs and sugar in top of a double boiler; beat well. Add flour, stirring until smooth. Gradually stir in milk and whipping cream. Cook over boiling water, stirring constantly with a metal spoon, 10 minutes or until mixture thickens and coats the spoon. Remove from heat; stir in vanilla.

Pour mixture into six 6-ounce custard cups. Cover and chill thoroughly. Before serving, sprinkle with almonds, if desired.

Created date

February 2010