Homemade Custard

Name: Homemade Custard
Cuisine: American
Ingredients: 1 whole egg; 2 egg yolks; 0.33 cup white sugar; 0.25 cup cornstarch; 2 cups milk; 0.25 cup sugar; 2 teaspoons vanilla; 2 tablespoons butter

Serves 1

facebook.com

Homemade Custard

facebook.com

Serves 1

Directions

1Start by making the custard base: combine one whole egg and two egg yolks.
2Add 1/3 cup of white sugar and 1/4 cup of cornstarch to the eggs.
3Whisk the egg mixture really well and set it aside.
4In a pan on a hot plate, add two cups of milk (2% or any milk is fine) and 1/4 cup of sugar.
5Mix the milk and sugar well and bring it up to a nice simmer.
6Once the milk is at a low simmer, turn off the heat.
7Slowly incorporate the egg mixture into the hot milk, whisking constantly to prevent the eggs from curdling.
8Turn the hot plate back on and continue to whisk the mixture until it gets nice and thick.
9Once thickened, turn off the hot plate and remove the pan from the heat.
10Add about two teaspoons of vanilla and two tablespoons of butter to the custard.
11Mix well until the vanilla and butter are fully incorporated.
12Transfer the custard to a bowl.
13Cover the custard with saran wrap directly on its surface to prevent a crusty outer edge.
14Refrigerate the custard for at least a couple of hours.

Ingredients

1 whole egg
2 egg yolks
0.33 cup white sugar
0.25 cup cornstarch
2 cups milk
0.25 cup sugar
2 teaspoons vanilla
2 tablespoons butter

Equipment

hot platepansilicone whisk (recommended)bowlsaran wrap

Tips

Be patient and work slowly when incorporating eggs into hot milk to prevent curdling.
Continue whisking until the custard is thick.
Cover the custard with saran wrap directly on its surface to prevent a crusty outer edge.

Homemade Custard

Serves 1

facebook.com

Homemade Custard

facebook.com

Serves 1

Directions

1Start by making the custard base: combine one whole egg and two egg yolks.
2Add 1/3 cup of white sugar and 1/4 cup of cornstarch to the eggs.
3Whisk the egg mixture really well and set it aside.
4In a pan on a hot plate, add two cups of milk (2% or any milk is fine) and 1/4 cup of sugar.
5Mix the milk and sugar well and bring it up to a nice simmer.
6Once the milk is at a low simmer, turn off the heat.
7Slowly incorporate the egg mixture into the hot milk, whisking constantly to prevent the eggs from curdling.
8Turn the hot plate back on and continue to whisk the mixture until it gets nice and thick.
9Once thickened, turn off the hot plate and remove the pan from the heat.
10Add about two teaspoons of vanilla and two tablespoons of butter to the custard.
11Mix well until the vanilla and butter are fully incorporated.
12Transfer the custard to a bowl.
13Cover the custard with saran wrap directly on its surface to prevent a crusty outer edge.
14Refrigerate the custard for at least a couple of hours.

Ingredients

1 whole egg
2 egg yolks
0.33 cup white sugar
0.25 cup cornstarch
2 cups milk
0.25 cup sugar
2 teaspoons vanilla
2 tablespoons butter

Equipment

hot platepansilicone whisk (recommended)bowlsaran wrap

Tips

Be patient and work slowly when incorporating eggs into hot milk to prevent curdling.
Continue whisking until the custard is thick.
Cover the custard with saran wrap directly on its surface to prevent a crusty outer edge.