The 50th Anniversary Issue

Our 50th birthday issue is on sale now. We're celebrating five decades of great food and travel with our biggest issue yet.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 27th November, 2016 and receive a Villeroy & Boch platter!

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Fried custard with vanilla ice-cream and honey

You'll need

1 litre (4 cups) milk 1 vanilla bean, split and seeds scraped Finely grated rind of 1 lemon 10 egg yolks 300 gm caster sugar 50 gm cornflour, sieved 50 gm plain flour, sieved, plus extra for dusting 2 eggs, lightly beaten 180 gm (4 cups) fine fresh white breadcrumbs For shallow-frying: vegetable oil To serve: good-quality vanilla ice-cream and chestnut honey (see note)


  • 01
  • Combine milk, vanilla bean and seeds and lemon rind in a saucepan over medium heat and bring just to the boil. Remove from heat and set aside. Meanwhile, whisk yolks and sugar until pale, add cornflour and flour, whisk to combine. Strain milk mixture through a fine sieve over yolk mixture, whisking continuously, then strain into a clean pan and stir continuously over low heat until very thick (10-15 minutes). Pour into a 20cm x 30cm baking tray lined with baking paper, smooth top and refrigerate until set (1-2 hours).
  • 02
  • Turn custard onto a board, then cut into 6.5cm x 10cm rectangles, dip in flour, then egg, then breadcrumbs, shaking off excess in between. Heat oil 2cm deep until shimmering in a large deep-sided frying pan over medium-high heat, then fry custard in batches, turning once, until golden and warmed through (3-5 minutes; be careful as hot oil may spit). Serve hot with ice-cream, drizzled with honey.
Note Chestnut honey is available from select delicatessens. If unavailable, substitute your favourite honey.

This recipe is from the August 2010 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 6 people

You might also like...

Adriano Zumbo's Christmas recipes


Christmas pudding ice-cream

Holiday entertaining recipes


Raspberry and Mint Mojito

David Thompson's Thai recipes


Neil Perry: Prawn cocktail

Strawberry recipes


Serge Dansereau: Blueberry vanilla tart

Longrain recipes


Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes


Serge Dansereau: Homemade lemonade

Fast spring recipes


Serge Danserau: Duck confit and potato terrine

Chorizo recipes


conversion tool

get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.