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Vanilla custard - Vanilla sauce - Vanilla pudding
20 m active | 4 h 20 m total
Nutrition facts per serving:
  • Energy in kcal about 168
  • Fat about 8g
  • Carbohydrates about 17g
  • Protein about 8g
This is needed
This is needed for 4 people
Vanilla custard
  • 4 dl full-cream milk
  • 1 tsp vanilla paste or 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 2 tbsp sugar
  • 1 tbsp cornflour
  • 1 fresh eggs
Vanilla pudding
  • 3 dl full-cream milk
  • 1 tsp vanilla paste or 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 2 fresh eggs
  • 4 tbsp sugar
  • 4 leaves gelatine, immersed in cold water for approx. 5 mins., drained
  • 2 dl full cream, whipped until stiff
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And that's how it's done
And that's how it's done
Vanilla custard
Using a whisk, combine all the ingredients and bring to the boil over a medium heat, whisking constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard into a bowl through a sieve, allow to cool, then cover and refrigerate for approx. 2 hrs. Stir the custard until smooth just before serving.
Vanilla sauce
Prepare the vanilla custard as above, but only use 1/2 tbsp of cornflour.
Vanilla pudding
Stirring constantly, bring the milk to just below the boil over a medium heat along with all the other ingredients up to and including the eggs, remove from the heat. Stir in the gelatine, pour through a sieve, place in cold water for approx. 20 mins. Once the mixture is just set at the edges, stir until smooth, fold in the whipped cream, divide between 4 ramekins (each approx. 150 ml) that have been rinsed in cold water, cover and leave to set in the fridge for approx. 4 hrs. Using the tip of a knife, separate the puddings from the edges of the ramekins and tip out onto plates.