Homemade Custard Recipe
Custard has been enjoyed for centuries, with its origins dating back to the Middle Ages in Europe. It started as a filling for tarts, known as “crustade,” and eventually evolved into the smooth dessert we know today.
Equipment
- Medium saucepan
- Whisk
- Mixing bowls
- Fine-mesh strainer
- Heatproof ramekins or serving dishes
- Measuring cups and spoons
Ingredients
- 2 cups milk
- 4 large egg yolks
- 1/3 cup sugar
- 1 tablespoon cornstarch (optional, for thicker custard)
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
- In a medium saucepan, gently heat 2 cups of milk over medium heat. Warm the milk until you see bubbles starting to form around the edges, but don’t let it come to a full boil. Turn off the heat and let it cool slightly.
- In a separate bowl, whisk together 4 egg yolks, 1/3 cup of sugar, and a pinch of salt until the mixture is light and fluffy. If you prefer a thicker custard, whisk in 1 tablespoon of cornstarch at this point. The cornstarch will help thicken the custard without altering the flavor.
- To avoid scrambling the eggs, you’ll need to temper them. Slowly pour a small amount of the heated milk into the egg mixture while whisking continuously. Gradually add the remaining milk, ensuring you keep whisking to prevent the eggs from cooking too quickly.
- Pour the tempered egg mixture back into the saucepan. Cook the custard over low heat, stirring constantly with a whisk or wooden spoon. The custard will gradually thicken as it heats. You’ll know it’s ready when it coats the back of a spoon and holds its shape. This should take about 10 minutes.
- Once thickened, remove the saucepan from the heat. Stir in 1 teaspoon of vanilla extract for flavor.
- To ensure a smooth texture, strain the custard through a fine mesh strainer into a clean bowl or directly into your serving dishes.
- Let the custard cool to room temperature before serving, or refrigerate it for a chilled dessert. You can serve it plain or with toppings like fresh fruit, caramel, or a dusting of cinnamon.