Ingredients
-
2 cups Whole fat milk/ Thick double cream
-
2 Large eggs/ 4 yolksI use whole eggs, but you can use 4 egg yolks instead
-
1 tbsp Cornflour
-
1 tsp Vanila extract
-
1/3 cup Castor sugar
Directions
Custard is a versatile dessert recipe which you can use to make a variety of different desserts. Here is a list of desserts that use custard. Most common that I make include Fruit Custard, Crème brûlée, Quick Trifle Pudding or just eat it with some whipped cream on top of it.
Each dessert recipe that uses custard, calls for different consistency of the custard. For. eg. if you want to serve it as a pudding, it should be thick, Pastry Crème or crème pâtissière as the French call it. You can increase the amount of cornflour (given in the recipe below) to make a thick pudding custard. If you want to pour it over a cake or serve with fruits or jelly, the custard (crème anglaise) should be of thickish pouring consistency.
Here I have given a basic custard recipe.
Steps
|
1
Done
|
In a saucepan, heat the milk until it begins to boil. |
|
2
Done
|
Meanwhile beat eggs with sugar, cornstarch, and vanilla extract until smooth. |
|
3
Done
|
When milk begins to bubble, pour it over the egg mixture and stir. Strain the mixture into the saucepan and put back to medium flame. Cook gently stirring continuously with a whisk until it thickens and raw smell of eggs has gone. This should take good 20-25 minutes. Your custard should now be ready. Bring it to room temperature and use it the way you like it. |
|
4
Done
|
Tips and Serving Suggestion1. The consistency of the custard depends upon how you want to use it. So if you want to serve it as a pudding, it should be thick, Pastry Crème or crème pâtissière as the French call it. You can increase the amount of cornflour given in the recipe to make a thick pudding custard. 2. If you want to pour it over a cake or serve with fruits or jelly, the custard (crème anglaise) should be of thickish pouring consistency. 3. The custard tends to further thicken when it cools down, so depending upon your usage, remove the custard from the flame little before you think its the right consistency. 4. To prevent skin on custard, as it cools, keep whisking it occasionally to cool the custard evenly. 5. Pour in shot glasses and top with some whipped cream and nutmeg. |
|
5
Done
|
|
