Custard, also known as English cream, is a classic dessert that is loved for its rich, smooth texture and delicious flavor. This creamy treat can be served on its own or used as a base for other desserts, making it incredibly versatile. Whether you eat it warm or chilled, custard is a simple delight that can elevate any dish.
Why Make This Recipe
Making custard is a rewarding experience. It requires just a few ingredients and the steps are straightforward. You can impress your family and friends with homemade custard that tastes much better than store-bought options. Plus, it’s the perfect companion for fruits, cakes, and pastries, adding a touch of luxury to your everyday desserts.
How to Make Custard
Ingredients
- 1 vanilla bean (Note 1)
- 1 cup / 250ml heavy / thickened cream (Note 2)
- 1/4 cup / 65 ml milk (whole or reduced fat, not zero fat)
- 3 egg yolks
- 1/4 cup / 50g white sugar, preferably caster / superfine
Directions
- Using a small knife, cut a slit down the length of the vanilla bean and scrape out the seeds (see video).
- Place cream, milk, and the vanilla seeds and pod into a small saucepan over medium heat. When it just comes to a simmer, remove it from heat and cool for 5 minutes.
- Meanwhile, place the egg yolks and sugar in a bowl. Whisk for 2 minutes until it becomes a bit pale.
- Remove the vanilla pod from the milk and discard it.
- While whisking, slowly pour the milk mixture into the egg yolks. Then pour it back into the saucepan.
- Return to low heat (medium-low if using electric). Whisk regularly for the first 3 minutes, then pretty much constantly for the next 5 minutes, or until the custard coats the back of a spoon. You should be able to draw a path (see video).
- Remove from heat.
- Optional: strain to make it extra silky smooth.
- Keeps for 3 days in the fridge. The custard will thicken slightly more as it cools to room temperature. Do not freeze. See Note 3 for suggested uses.
How to Serve Custard
Custard can be enjoyed in many ways. Serve it warm or chilled in a small bowl, or pour it over desserts like pie, cake, or fresh fruit. You can also use it as a filling for pastries or as a dip for cookies and biscuits.
How to Store Custard
To store custard, place it in an airtight container in the fridge. It will last for about three days. Make sure it is completely cooled before sealing it, and remember that it will continue to thicken as it cools down to room temperature.
Tips to Make Custard
- Take your time whisking the mixture to ensure that it becomes smooth and creamy.
- Keep the heat low to prevent the custard from curdling.
- If you want an even smoother texture, consider straining the custard before serving.
Variation
You can easily customize your custard. For example, you could add chocolate for chocolate custard, or mix in some lemon or orange zest for a citrus twist.
FAQs
1. Can I use vanilla extract instead of a vanilla bean?
Yes, you can use vanilla extract. About 1 teaspoon of extract will replace one vanilla bean.
2. What should I do if my custard curdles?
If your custard curdles, you can try blending it until smooth. However, it’s best to keep the heat low and whisk constantly while cooking to avoid this.
3. Can custard be frozen?
No, custard does not freeze well. It’s best enjoyed fresh or stored in the fridge for a few days.
Custard
Ingredients
Main Ingredients
- 1 bean 1 vanilla bean Note 1: Use vanilla extract as an alternative.
- 1 cup 1 cup / 250ml heavy / thickened cream Note 2: Use full cream for best results.
- ¼ cup 1/4 cup / 65 ml milk Preferred: whole or reduced fat milk.
- 3 egg yolks 3 egg yolks Use only the yolks for a rich custard.
- ¼ cup 1/4 cup / 50g white sugar Preferably caster/superfine sugar.
Instructions
Preparation
- Using a small knife, cut a slit down the length of the vanilla bean and scrape out the seeds.
- Place cream, milk, and the vanilla seeds and pod into a small saucepan over medium heat.
- When it just comes to a simmer, remove from heat and cool for 5 minutes.
- Meanwhile, whisk the egg yolks and sugar in a bowl for about 2 minutes until pale.
- Remove the vanilla pod from the milk and discard it.
- While whisking, slowly pour the milk mixture into the egg yolks, then pour it back into the saucepan.
Cooking
- Return the saucepan to low heat and whisk regularly for the first 3 minutes.
- Continue whisking pretty much constantly for the next 5 minutes, or until the custard thickens enough to coat the back of a spoon.
- Remove from heat.
- Optional: strain through a fine-mesh strainer for extra smoothness.
