Homemade Spiced Custard Recipe
- 1 pint of whole Sheep Milk (if using Goat or Cow Milk, use whole milk 1 1/2 cups and heavy cream 1/2 cup)
- 1/2 cup of sugar (can cut it down to 1/4th cup if you want to try it less sweet)
- 1 tsp of vanilla
- 1/2 tsp of cinnamon
- 1/2 tsp of all-spice
- 3 egg yolks beaten before adding.
- 1/4th cup of corn starch (for a thick pudding) or 1/8th of a cup for a thinner pudding.
In a good heavy steel pot with a whisk, add your milk, sugar, vanilla and egg yolks at a med heat, bring up to a slow simmer stirring all the time.. it should create a foam on the top of the milk from all the stirring as it heats up.. do not boil it!
Once its steaming hot, then add in your corn starch that has been mixed with a bit of water until its well blended and slowly drizzle it in the heated mixture, turn down your heat to just 2 or 3 stirring the whole time.. then heat till cooked though. It will thicken up in the pot but it will thicken even more as it cools down.
Can be served Warm or Cold, your choice.. Can be eaten as is or can be used with fruit or served with cake or cookies. That wonderful color comes from fresh spring egg yolks.