Vanilla infused custard

Prepared in a Miele Steam Oven

Cooking the custard at a precise 90°C in our Steam Oven instead of the traditional, labour intensive method of cooking on the hob removes the risk of curdling, ensuring a perfect thick velvety sauce every time


Serves 4

  • 300ml double cream

  • 1 vanilla pod seeds removed

  • 2 tbsp sugar

  • 2 egg yolks


  1. Place the double cream in a Solid Steam Container with the vanilla seeds and pod and stir well.

  2. Place in the Steam Oven and steam for 5 minutes at 100°C, uncovered.

  3. Mix the egg yolk and sugar together in a separate large bowl.

  4. Whisk the infused cream into the egg mixture to form a custard. Pour the mixture back into the Solid Steam Container and steam at 90°C for 4 minutes.

  5. Once cooked, remove from the Steam Oven, mix well and serve. Alternatively, the custard can be kept warm in the Steam Oven at around 75°C until you are ready to eat.

About the Author

Every member of the Miele Team is a passionate home economist and an expert in their field, striving to provide cooking inspiration and knowledgeable product advice.

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