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Custard from scratch
December 13, 2009 at 8:05 pm , by admin
Nice easy crowd pleaser that you can make the day before.
Ingredients
- 2 cups whole milk or cream
- 3 egg yolks
- 1/4 cup sugar
- 3 tablespoons corn flour
- 1 teaspoon vanilla
- 1 tablespoon butter
Instructions
- Heat the milk to boiling.
- Meanwhile, whisk the egg yolks, sugar and flour together.
- Whisk in a little warm milk, then a little more, gradually.
- Whisk well then pour into the boiled milk.
- Turn the heat to low and cook, whisking constantly, until thickened – about 3 or 4 minutes.
- Whisk in the butter and vanilla.
- Transfer to to a bowl and cover with plastic wrap touching the surface of the cream. Refrigerate.
This recipe makes excellent tarts or pies. With the 3 remaining Egg whites you can make an excellent Pavlova.
Category Dessert / Tags: Tags: custard, Dessert, pie, tart, /
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by @macaronique
On December 28, 2009 at 3:31 pm
It works! I can't get custard powder here and I missed custard, so I am glad it is so easy to make. In fact I think it is easier this way than with custard powder.
I made it with four egg yolks, since I'd just made a four-egg pavlova (using this recipe: http://www.youtube.com/watch?v=QSpPpHqQvsI) 2 cups of 2.5% milk (so not quite whole milk) and an unknown amount of cream to make up for the lack of fat and the extra egg yolk. I also used margarine instead of butter because that's what I had. Apart from that I followed the recipe.
As soon as I poured the yolk mixture into the milk, it went thick and started blopping just like a mud pool in Rotorua, it was quite neat.
I used a fork since I don't have a whisk, and I didn't mix it too much because it was late at night and I didn't want to make too much noise, so I was afraid it would be lumpy, but it's perfectly smooth and tastes just like custard is supposed to.
by velofille
On December 30, 2009 at 8:29 am
Interesting, i use a 3 egg pav, i guess yours must be a bit bigger than mine?
by @macaronique
On December 30, 2009 at 9:28 am
I guess so. The more the better!
By the way, this recipe should be under dessert, not desert. In a desert you'd have to use camel milk.
by Liz Quilty
On December 30, 2009 at 10:04 am
erk thats a bad typo! fixed