Thyme Custard

Thyme-Infused Custard

The woody flavour of thyme gives custard a beautiful elegance which works in tandem with apples. I recommend pouring this custard (liberally, may I add) over apple pie, strewdal or crumble.

Thyme-Infused Custard

Thyme-Infused Custard

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Course: DessertDifficulty: Easy


Prep time


Cooking time



The woody flavour of thyme gives this custard a beautiful elegance.


  • 8 egg yolks

  • 75 g caster sugar

  • fresh thyme

  • 300 ml milk

  • 300 ml double cream


  • Whisk the egg yolks and sugar together in a bowl until well blended.
  • Chop the fresh thyme finely and place into a pan, along with the milk and cream. Bring to the boil.
  • Once the milk and cream have reached boiling point, take off the heat. Pour a little of the milk and cream onto the eggs and sugar and mix well. Pour back into the pan. Return to the heat and, using a whisk, lightly stir to thicken. Do not boil.
  • As the egg yolks warm, the cream will thicken to a custard. Keep stirring with a wooden spoon until it coats the back of a spoon. Remove from the heat and pass through a sieve into a clean saucepan, discarding the thyme leaves. Leave to cool, stirring occasionally until it cools completely. The custard can be served cold or hot.

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