How to Make your Own Custard – Vanilla Custard Recipe
Homemade custard that complements an apple pie or a steamed pudding is an excellent comfort food. While you will find a number of packaged versions, those can’t hold a candle to custard that’s made from scratch. This is the basic method of making homemade custard. Here is a vanilla custard recipe and some variations.
It can be chilled and turned into a very simple dessert or chilled and served in a classic trifle too. If you like, you can also flavour it with orange, chocolate or lemon instead of with vanilla. This particular recipe has a very thick and smooth texture that’s just perfect for pouring.
- For the best results, it’s important that you follow the recipe to the tee
- Ensure you don’t overheat the milk; also don’t be in a hurry to add it to the eggs and keep the custard moving, with the use of a hand whisk
- If you prefer not to use the cream, simply leave it out; just increase the quantity of milk to 1 2/2 cups
- If you are serving it to friends with gluten intolerance, opt for gluten-free flour
- The leftover egg whites can be used to make meringues
- If you are making this for a much larger groups, you’d just have to double the recipe
- If you want to re-heat the custard, do so in a bowl over a saucepan (bain-marie), or in the microwave. Avoid heating it directly above the stove, in a saucepan.
Vanilla Custard Recipe
- 1 cup milk
- 1/2 cup of cream
- 3 medium egg yolks
- 2 tbsp of sugar
- 2 tsp cornflour
- 1/2 tsp vanilla extract
Take a look at how you can make your own no-fail vanilla custard:
- First heat the milk and cream until it just starts bubbling around the edges
- While this is heating, you can whisk the cornflour, sugar and yolk in a large mixing bowl, til they have blended completely
- Slowly pour the hot milk/cream into this egg mixture and continue whisking
- Return this mixture to your saucepan & then place it back on the heat
- Continue whisking it till the point it comes to a boil and you can see it thickening
- You will know your custard is ready when its thick enough to coat the spoon
- Now just take it off the heat and then mix in the vanilla
- This homemade custard can be served along with fruit or pudding, but can serve as the perfect standalone dessert too
If you are going to be serving it right away, simply pour it into a jug/serving dish. In case you plan to use it cold, just pour it into a bowl and use a sheet of baking paper to cover it; this will prevent the formation of a skin.
4 if it’s used as a pouring sauce and 2 if it’s used on its own, as a dessert.
If you want to turn this into chocolate custard, just add 1/3 cup of dark chocolate bits to the ready custard while it’s still hot. Then stir the chocolate until it melts and has blended into the mix.
For lemon or orange custard, use the rind instead of vanilla. This has to be added to the milk & cream before you heat it.
If you prefer to use vanilla bean, simply scrape the beans into the cream & milk mixture and then add the entire pod before you heat the mixture.
You can also choose to have a sherry or brandy custard; add the alcohol once you take the custard off the heat.
As you can see a homemade custard can be simple vanilla or with a twist, zest and attitude. Experiment with flavourings and use it to make delectable desserts. For delicious viennoiserie pastries and savoury treats, contact Ganache Patisserie through this number – (02) 9967 2882 or use this online contact form.
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