Thick, creamy and wonderfully rich with Vanilla Bean Paste, this custard is a Queen classic.

5 min
10 min


  1. 275ml double cream
  2. 2 tsp Queen Vanilla Bean Paste
  3. 3 large egg yolks
  4. 1 tsp cornflour
  5. 1 tbsp caster sugar


  1. Step 1

    Whisk egg yolks, cornflour and sugar together in a medium mixing bowl, set aside.

  2. Step 2

    Place cream and Vanilla Bean Paste in a heavy-based saucepan. Heat gently until cream is just below simmering point.

  3. Step 3

    Whisking constantly, gradually add heated cream to the egg mixture. Once combined, return saucepan to stove and continue gently heating until it thickens. Pour the custard into a jug or bowl and allow to cool either slightly or fully before serving with your favourite dessert.

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