Introduction:
Custard is a classic dessert that is loved by many for its smooth and creamy texture. This recipe will show you how to make a delicious custard that can be enjoyed on its own or used as a filling for tarts, pies, and other desserts.
Preparation time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Serves: 4
Ingredients:
- 2 cups milk
- 1/2 cup sugar
- 3 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- In a saucepan, heat the milk over medium heat until it is steaming but not boiling.
- In a separate bowl, whisk together the sugar, egg yolks, cornstarch, vanilla extract, and salt until well combined.
- Spoon a small amount of the hot milk into the egg mixture and whisk quickly to temper the eggs.
- Pour the egg mixture back into the saucepan with the remaining milk and cook over low heat, stirring constantly, until the custard thickens.
- Remove from heat and pour the custard into serving dishes. Serve warm or chill in the refrigerator until cold.
Nutrition Information:
Calories: 200 || Carbohydrates: 30g || Protein: 5g || Fat: 7g
What I Love About This Recipe?
- The creamy texture of the custard is so satisfying and comforting.
- The vanilla flavor adds a delicious sweetness to the dessert.
- This recipe is easy to make and can be customized with different flavors.
- Custard is a versatile dessert that can be enjoyed on its own or paired with other treats.
- It is a great way to use up leftover egg yolks from other recipes.
What To Avoid While Making this Recipe?
- Avoid boiling the milk, as it can curdle and affect the texture of the custard.
- Be sure to temper the eggs properly to prevent them from cooking too quickly and creating a lumpy custard.
- Stir the custard constantly while cooking to prevent it from sticking to the bottom of the pan and burning.
- Make sure to chill the custard in the refrigerator for at least a few hours before serving to allow it to set properly.
- Avoid overcooking the custard, as it can become too thick and lose its creamy consistency.