Fresh-Pressed Olive Oil Club

Vanilla and Olive Oil Custard Cream

Vanilla and Olive Oil Custard Cream

Delicious spooned over the Flourless Pistachio Cake, this custard also makes a luscious pudding you can enjoy on its own.


  • 3 tablespoons cornstarch
  • 1/2 cup granulated sugar
  • Pinch of fine sea salt
  • 4 egg yolks
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons pure vanilla extract or paste


Step 1

In a heat-safe bowl, whisk together the cornstarch, sugar, and salt. Add the yolks and whisk until the mixture is light yellow.

Step 2

Place the milk and the heavy cream in a saucepan and scald them—you should see a light skin start to form, but don’t let the mixture come to a fast boil. Vigorously whisk 1/4 cup of the liquid into the egg mixture, and then slowly whisk in the rest.

Step 3

Transfer the mixture back to the saucepan and bring to a medium boil over medium heat, whisking constantly. Let it boil for 2 minutes as you continue to whisk; it should become quite
thick. Remove from the heat. Whisk in the olive oil and vanilla, and transfer to a glass
serving bowl. Let it cool slightly, then press a round of parchment paper over the
surface to prevent a skin from forming. Serve warm or chilled.

Serves 4 as a pudding, 10 as a sauce for the pistachio cake