Custard

Custard

Custard is a creamy, rich dessert made from a mixture of milk or cream, egg yolks, and sugar, often flavored with vanilla. The eggs are key, as their proteins thicken the mixture when gently heated, creating a smooth texture. Custard can be cooked on the stovetop for a softer, pudding-like consistency (stirred custard) or baked in the oven for a firmer set (baked custard).

Ingredients:

  • 2 cups (500 ml) whole milk
  • 1/2 cup (100 g) granulated sugar
  • 4 large egg yolks
  • 1 tbsp cornstarch (optional, for thicker custard)
  • 1 tsp vanilla extract or 1 vanilla bean
  • Pinch of salt

Instructions:

  1. Prepare the Ingredients:
    • If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk.
  2. Heat the Milk:
    • In a medium saucepan, heat the milk over medium heat until it’s just about to boil (small bubbles should form around the edges). Remove from heat and let it cool slightly. If using a vanilla bean, remove it now.
  3. Mix Egg Yolks and Sugar:
    • In a separate bowl, whisk together the egg yolks, sugar, cornstarch (if using), and a pinch of salt until the mixture is smooth and pale.
  4. Temper the Egg Mixture:
    • Slowly pour a small amount of the hot milk into the egg mixture, whisking constantly. This step is called tempering and prevents the eggs from curdling. Gradually add the rest of the milk while continuing to whisk.
  5. Cook the Custard:
    • Pour the mixture back into the saucepan and cook over low to medium heat, stirring constantly with a wooden spoon or spatula. Cook until the custard thickens and coats the back of the spoon. This usually takes about 5-8 minutes. Do not let it boil, as this can cause the custard to curdle.
  6. Add Vanilla and Strain:
    • Remove the custard from heat and stir in the vanilla extract. If you want an extra smooth custard, strain it through a fine-mesh sieve to remove any lumps or bits of cooked egg.
  7. Cool and Serve:
    • Transfer the custard to a bowl and cover the surface with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.

Serving Suggestions:

  • Serve the custard as is, or use it as a filling for tarts, éclairs, or cakes.
  • Top with fresh fruit, whipped cream, or a sprinkle of cinnamon for added flavor.

Enjoy your delicious homemade custard!