Vanilla Bean & Orange Custard



3 egg yolks

½ cup sugar

1 vanilla bean

500mls Tatua Cooking Cream

2 pieces orange peel

1 cinnamon stick

3 cups fresh berries – sliced strawberries, raspberries, and blueberries

20 sponge fingers

¼ cup fruit juice

¼ cup sherry or brandy

Tatua Dairy Whip


  1. Combine egg yolks and sugar and whisk until pale and foamy.
  2. Heat the Cooking Cream, vanilla pod, orange peel, and cinnamon stick until near boiling.
  3. Remove the vanilla, cinnamon and orange pieces.
  4. Slowly whisk the hot cream into the egg yolks.
  5. Return the mixture to the saucepan and continue to stir over a medium-low heat until thick and glossy. Allow to cool to room temperature.
  6. Arrange the sponge fingers in the base of 4 serving glasses.
  7. Pour over the combined fruit juice and sherry.
  8. Add a layer of vanilla custard then a layer of chopped fresh berries.
  9. Top with another layer of custard and finish with a dollop of Dairy Whip
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