I love custard. It’s sweet, creamy, and goes well with fruit, in pies and on tarts. At the center of custard fame is vanilla custard.
Vanilla custard is the quintessential custard flavor. For example, if you think about pudding you probably think chocolate. Similarly, when thinking custard, one’s mind would immediately say vanilla or lemon.
Custard like anything with egg and milk cooked on the stove requires attention. It’s best not to make custard if you have 5 things on the stove and 10 on your mind, because you will end up with scrambled eggs. When you have the time, however, it’s incredibly fast and easy. Cooling it is the longest part.
If you’re in the mood for something more tropical and fun consider trying my mango lime custard. I love putting that in a mango tart. Makes me feel like on a beach somewhere in Tahiti. Though I’m not sure that they serve custard on the beach there. Truth be told, even if they did, I’d be drinking my way through a Mai Tai in a glass the size of a small paddling pool.
In India we tend to make a lot of custard. It’s sort of the go to quick dessert when you don’t want to put in a lot of effort. Like jello in the States, but better. It presents well too. You can serve it on top of fruit and a dollop of fresh cream. It works perfectly as the base of a fruit tart. Or you can bake it to make a lovely creamy custard tart. The possibilities are endless.
Oh and did I mention that if you freeze it in an ice-cream maker you have froooozen custard! I know, I know. I’ll allow you to finish the slow clap. Or is that just in my head? Either way it’s ridonkulously (is that how you spell that?) fab.
Vanilla CustardDifficulty: Easy
2 cups whole milk
1/4 cup half and half
4 egg yolks
1 vanilla pod (or 1/2 tsp vanilla extract)
2 tbsp caster sugar
2 tsp corn flour
- In a small non-stick pot add in milk, half and half, and vanilla pod.
- Bring to a light simmer over low heat. While whisking with a plastic (to avoid scratching your pot) spatula.
- Remove the vanilla pod (You can wash and store for other uses like vanilla sugar).
- In a medium sized bowl whisk the egg yolks, sugar, and cornflour until smooth.
- Whisk in the hot milk mixture into the bowl with the egg mixture. Pour the hot milk in slowly to help ensure your eggs don’t curdle. And DON’T stop whisking.
- Return the mixture to the pot, add vanilla extract, if you’re using it.
- Over low heat gently whisk until thickened. This should be the consistency of thick egg nog or if you’ve had custard, hot custard (duh). It does thicken a tad even off the stove.
- If you’re serving it hot, serve immediately. Keep container over a warm bowl of water to ensure a skin doesn’t form on your custard.
- If you’re serving it cold, pour it into a container, cover, and refrigerate for at least 2 hours, to ensure it sets properly. Garnish before serving