Homemade Custard
Homemade Custard
Description
Experience the creamy goodness of Homemade Custard with our simple recipe! Made with basic ingredients and easy steps, this rich and velvety custard is perfect for desserts, puddings, or simply enjoying on its own. Dive into comfort with every spoonful! Try it now.
Ingredients
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All Ingredients
Instructions
All Instructions
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Start by separating the the yolk from the white.
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Mix the egg yolk, whole egg, cornstarch, and sugar with a whisk very well making sure everything is well incorporated.
- Add the warm milk gradually to the egg mixture so you don’t cook the eggs. - If you want the custard rich use egg yolks only, if you prefer it on the creamier side use whole eggs,, I used a mix of both. - The safest way to separate the yolks from the whites is using your hands, but in all cases the most important element is that the eggs have to be cold NOT at room temperature to ease the separation. -
In a saucepan, heat the milk until it simmers.
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Start incorporating tbsps of the heated milk to the egg mixture gradually.
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Return the egg mixture to the milk and start cooking on low heat until the mixture thickens.
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Turn off the heat, add the vanilla and butter.
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Cover the top tightly with plastic wrap.
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Let it come to room temperature and store in the fridge for up to 3 days.
Chef Note
- You can flavor the custard with anything really, the most common one is vanilla but you can also use orange or lemon zest. You may also add some cinnamon sticks or cloves to the milk while it’s heating to give it a unique flavor.
- It’s always better to strain the custard after it’s cooked to ensure a smooth result.
- Custard could be stored in the fridge for up to 3 days and in the freezer for up to 2 months.
- The thickness and sweetness of the custard totally depends on your personal preference.
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