I hope this photo shows you how silky smooth this custard can be..
Ah custard, so easy to make when it goes right, and fussy when it does not..
Creamy Homemade Custard Recipe
4 cups whole milk
4 egg yolks
2 tsp of vanilla extract
2 tsp of corn starch (add 1 tsp more if you like a stiffer custard)
1/4 cup sugar (if you want a sweeter but its not needed)
In a heavy bottom pot add your milk, sugar, vanilla and corn starch (blend this together while its cold, then add half a cup of your milk to the beated egg, blend it together and pour it into your milk mixture. This goes on your small burner for even heating and you want it at a low-med heat.. which on my stove is #4, it does mean that it heats slower but its worth it.. Whisk slowly and softly the whole time.. don’t worry it only take a couple minutes to bring it up to heat, it only needs to cook at that very slow low heat till the yolk cooked in combo with the corn starch thickens..
Once you have trail lines behind your whisk,, take it off the heat and stir another min or so, it will keep cooking from the heat of the pot.
Details in regards to your egg yolk Split out your egg yolk from your egg white, (save your whites to add to a omlet or however you would like to use them), beat them till they froth and have that lighter color change. Do each egg on its own, try as hard as possable to have no egg white in there.
This can be served hot (its very good fresh hot from the pot as is, its thinner but you will not care) or you can put it into a heat proof tub (cover it if you do not want a skin on the top to form and chill in the fridge, it will be thicker this way..
Can be served with fruit, can be served on pancakes or waffles, is amazing with banana’s, or a sprinkle of coconut, can be put in your icecream maker.. o my! can be placed in tart shells with a drop of whipped cream on top.
Now the joy of this is that you can take your recipe up or down as needed.. I find that the 1 cup whole milk to one egg yolk works very well.. I like half a tsp of thickener but if you like a thicker custard, you can up that a touch.. but do try it that way first.
That sounds delicious! Thank you for sharing!
I didn’t know it scaled like that, that’s very cool. I do love custard. I like to use stiff whipped egg white folded into the cheese sauce on top of a dish like lasagne. Adds a new dimension to it.
I love that its so easy to scale up or down depending on how much I need.. O my that sounds amazing in regards to the whipped egg white in the cheese sause yum!