Vanilla custard with prune kernel oilCustard with Prune kernel oil

custard with prune kernel oil


  • 1/2 litre of milk
  • 100 g of sugar
  • 4 eggs
  • 1 teaspoon of vanilla extract
  • 3 to 4 dessert spoons of prune kernel oil


  1. Bring the milk to the boil with the sugar and vanilla extract, then remove from the heat.
  2. Beat the eggs. Pour the eggs into the milk mixture, mix thoroughly and add the prune kernel oil.
  3. Pour the mixture into ramekin dishes and place under the grill for 13 to 15 minutes.
  4. Leave to cool and serve chilled.

Miniature Perles de Gascogne Chef's Hat

Chef’s tip:

For parties, serve warm with scoops of chocolate, vanilla, red berry or exotic fruit ice cream. A guaranteed delight!