Whipped cream custard

Tom Parker Bowles adds whipped cream to his thickened custard to make a cold sauce ideal for dolloping
By Tom Parker Bowles
Whipped cream custard
  • Rating:
  • Serves: 4-6
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 150 ml milk
  • 1 vanilla pod, split
  • 2 egg yolks
  • 1 tsp arrowroot
  • 30 g sugar
  • 150 ml double cream, whipped


1. Heat the milk in a saucepan with the vanilla pod until almost at the boil.

2. Meanwhile beat the egg yolks, arrowroot and sugar together in a bowl and pour the hot milk in, mix well and return the mixture to the pan.

3. Remove the vanilla pod and heat the custard gently, stirring all the time until it thickens, taking care not to boil it.

4. Pour the custard into a clean bowl and leave to cool. Fold in the whipped cream.

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