1. Stir together the milk, cream and vanilla in a heavy-bottomed medium saucepan. Set over a low/medium heat and stir until just boiling.
  2. In a bowl mix together the Canderel® Bake! Caster Sugar Alternative, egg yolks and cornflour to make a smooth paste and starts to pale.
  3. Pour a small amount of the hot milk and cream mix into the yolk mix and stir through. Add a little more and mix, then pour in the rest of the hot milk in a slow steady stream, stirring to incorporate it.
  4. Rinse and dry the saucepan, then pour the mixture back in. Set over a low heat and stir until the custard is thick and smooth.


  • 300ml whole milk
  • 300ml double cream
  • 2 tsp vanilla bean paste
  • 30g Canderel® Bake! Caster Sugar Alternative
  • 3 egg yolks
  • 2 tsp cornflour

Share this recipe

Share on facebook
Share on twitter
Share on whatsapp
Share on pinterest
Share on email