Vanilla custard

Vanilla custard

Vanilla custard is one of those recipes you can vary endlessly with. I made a vanilla custard this time but you should also try other flavours like clementine, which I recently made for my clementine trifle, chocolate or add some whiskey at the end.

Custard is used in many desserts, especially in England. I used it to make a trifle but you can also use it to make baked custard, ice cream, bread pudding and so on.

Vanilla custard 1

This recipe is by no means difficult to make, but you have to keep an eye on it. Because the egg yolks curdle quickly during heating, I chose to add a little corn starch, nobody wants scrambled eggs in their custard, right? The cornstarch not only helps to prevent curdled eggs, it also makes the custard a little thicker.

Custard is made with egg yolks. The yolks thicken the custard and give it a nice yellow colour. Some recipes, especially older ones, suggest you use whole eggs. I’ve tried both and personally I like it better with just egg yolks. Of course, it’s a shame to throw away the egg whites. You can freeze them or use them to make meringue!

Vanilla custard

Vanilla custard

Ingredients

  • 500 ml (2 cups) whole milk or 250 ml (1 cup) whole milk and 250 ml (1 cup) double cream
  • 4 egg yolks
  • 50 g (1/4 cup) sugar
  • 1 tsp vanilla 
  • 1 tbsp cornstrarch

Instructions

  1. Put the milk and double cream into a saucepan and bring to a simmer.
  2. In a large bowl whip the eggs together with the sugar, vanilla and corn starch until they are well combined.
  3. Pour the hot milk onto the eggs while whisking. It is very important to keep whisking to prevent scrambled eggs!!
  4. Pour the mixture back into the saucepan and keep stirring your custard over a low heat.
  5. When the custard starts to thicken, pour it into a bowl, cover with clingfilm. Make sure the clingfilm touches the custard.
  6. Set aside to cool completely.

Notes

ps. You can also make this custard with double cream.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 187 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 197mg Sodium: 64mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 0g Sugar: 19g Sugar Alcohols: 0g Protein: 7g

Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag me @nutmegvinegar in your message.

Leave a Reply

Your email address will not be published. Required fields are marked *