Vanilla custard

Vanilla custard is a type of pudding made from eggs. It is eaten on itself or used as a base for ice cream or ingredient in an English bread pudding.

Custard is used in many desserts, especially in England. I made a trifle with it but it is also used to make ice cream or bread pudding, for example.

This recipe is certainly not difficult to make but you have to be careful. Because the egg yolks clump quickly while heating, I chose to add a little flour or cornstarch, nobody wants scrambled eggs in their dessert!

The flour in this recipe not only prevents the eggs from curdling but also makes the custard a little thicker.

Ingredients

Eggs - eggs provide binding and give the dish a nice yellow color.

Heavy cream - heavy cream gives the vanilla custard a creamy flavor. You can also replace the heavy cream with milk.

Flour - this makes the custard a little thicker. It also helps during cooking to prevent your eggs from congealing.

You can also replace the flour with cornstarch. This way it is immediately gluten-free!

Instructions

Custard is made with egg yolks. These thicken it and give it a nice yellow color.

Don't throw away the egg whites! You can freeze these or make them into meringue!

You can also use the egg whites for other desserts. Think chocolate mousse or a Charlotte russe, for example.

Heat the milk with the whipping cream until almost boiling.

In a bowl, stir well the egg yolks, sugar, vanilla extract and cornstarch.

Pour the warm milk into the eggs, making sure to keep stirring!

When the eggs and milk are well mixed pour the mixture back into the pan and heat while stirring until it begins to thicken.

Pour it into a bowl and cover the custard with some cling film. Make sure the foil is touching the custard, this will prevent a skin from forming on it.

Let it cool completely and store the it in the refrigerator.

Variations

• Chocolate - add chocolate or a tablespoon of cocoa powder while cooking.
• Coffee - add 1-2 teaspoon of instant coffee for coffee custard.

Vanilla custard is very similar to lemon curd, vanilla sauce and pastry cream that you make my vanilla cream tarts and lemon meringue pie with.

Equipment

• A saucepan with a thick bottom.
• A sieve.
• A bowl with cling film to hold the custard.
• A whisk.

Storage

Vanilla custard stays good in the refrigerator for about a week. Put a piece of cling film on top or a skin will appear on the custard.

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