Description
This classic English custard recipe is a rich and creamy dessert made with milk, cream, egg yolks, sugar, and vanilla. Perfectly smooth and velvety, it can be enjoyed on its own or as a base for other desserts. Ready in just 30 minutes, this custard is a timeless treat that showcases simple ingredients transformed into a decadent delight.
Ingredients
Scale
Custard Base
- 2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Heat the milk and cream: In a saucepan, combine the whole milk and heavy cream and heat over medium heat until the mixture is hot but not boiling. This ensures the dairy is warm enough to blend with the eggs without scrambling them.
- Whisk the egg yolks and sugar: In a separate bowl, whisk the egg yolks and granulated sugar together until the mixture becomes pale and smooth. This helps to dissolve the sugar and aerate the eggs for a creamy texture.
- Combine hot milk with eggs: Slowly pour the hot milk and cream mixture into the egg yolk and sugar mixture while whisking continuously. This tempering process gently raises the temperature of the eggs to prevent curdling.
- Cook the custard: Pour the combined mixture back into the saucepan and cook over low heat. Stir constantly with a wooden spoon or heatproof spatula to prevent the custard from sticking or forming lumps, cooking until it thickens enough to coat the back of the spoon.
- Finish and cool: Remove the saucepan from heat and stir in the vanilla extract for flavor. Let the custard cool before serving or using as desired. You can chill it in the refrigerator for a creamier texture.
Notes
- Be careful not to boil the milk mixture to avoid scalding.
- Constant stirring during cooking is crucial to prevent lumps.
- Use a fine mesh strainer after cooking for extra smoothness, if desired.
- Serve custard warm or chilled depending on preference.
- Custard can be stored in the refrigerator for up to 2 days.
