Custard is a dish made of cream and egg yolks. Although often used as a dessert, custard is also often used as a base for savory foods such as quiche. You can buy pre-made custards, but making your own will make for a tastier custard, and you can experiment with different recipes. If you want to know how to make custard, follow this guide.
Ingredients
Simple Custard
- 4 egg yolks
- 3 tablespoons cornstarch
- 3 cups (700 ml) milk
- 0.5 teaspoon salt (or not necessary!)
- 0.5 cups (100 g) sugar
- 2 tablespoons butter
- Vanilla extract to taste
Low Fat Custard
- 2 cups (480 ml) skim milk
- 1 vanilla bean, cut into lengths
- 1 tablespoon cane sugar
- 1 tablespoon cornstarch
- 2 egg yolks
- Strawberries to taste, diced
Baked Custard
- 2 eggs
- 2 glasses of milk
- 0.3 cup sugar
- 0.25 teaspoon salt
- Some cinnamon
- Some nutmeg
Caramel Custard
- 1, 5 cups sugar, separated
- 6 eggs
- 3 glasses of milk
- 2 teaspoons vanilla extract
Step
Method 1 of 4: Simple Custard
Step 1. Mix all ingredients except egg yolks in a skillet
Mix 3 cups milk, 3 tablespoons cornstarch, 0.5 teaspoon salt, 0.5 cups (100 g) sugar, 2 tablespoons butter, and a little vanilla extract in a skillet. Stir until completely mixed.
Step 2. Heat on medium heat
Heat until almost boiling. Then, turn off the fire.
Step 3. Beat the egg yolks in a medium sized bowl
Beat for about 1 minute until the 4 egg yolks look pale.
Step 4. Pour the cream into the egg yolks
Pour the cream into the egg yolks and continue beating the yolks after doing this. This will heat the yolks without cooking them.
Step 5. Pour the mixture into the pan and cook on medium heat
Stir constantly with a spatula while cooking it. Carefully scrape the bottom of the pan with a spatula so that the custard doesn't stick to the surface of the pan. Cook and stir until the custard thickens. Don't let the custard boil because that will spoil the custard you're making.
Step 6. Let the custard thicken
Wait at least five minutes for the custard to thicken slightly.
Step 7. Serve
Sprinkle cinnamon powder and berries on top of the custard and enjoy this sweet and creamy dessert.
Method 2 of 4: Low Fat Custard
Step 1. Pour the milk (reserving 2 tablespoons) into the saucepan
Step 2. Cut 1 vanilla stick in equal lengths
Remove the seeds and then add the vanilla stems and seeds to the milk.
Step 3. Heat the milk until it almost boils
Step 4. Mix the sugar and cornstarch in a large bowl
Mix 1 tablespoon of cane sugar and 1 tablespoon of cornstarch until well blended.
Step 5. Add 2 tablespoons of milk and 2 egg yolks to the mixture
Stir the ingredients until smooth.
Step 6. Remove the vanilla stems from the milk
Step 7. Pour the hot milk into the egg mixture
Stir.
Step 8. Transfer the stirred ingredients back to the saucepan and stir while heating over medium heat
Do this until the custard thickens and looks bubbling.
Step 9. Serve
If there are chunks of vanilla and vanilla beans remaining in the custard, pour it through a sieve before serving. Otherwise, serve as is or you can add chopped strawberries on top.
Method 3 of 4: Baked Custard
Step 1. Preheat the oven to 176 degrees Celsius
Step 2. Whisk eggs, milk, sugar and salt in a small bowl
Whisk together 2 eggs, 2 cups milk, 0.3 cups sugar, and 0.25 tablespoons salt in a small bowl until smooth.
Step 3. Pour the mixture into 4 240 ml aluminum containers
Sprinkle with cinnamon and nutmeg.
Step 4. Place the aluminum container on a 33x22cm baking dish
Pour hot water into the pan to a height of 1.9 cm.
Step 5. Bake in the oven for 50 to 55 minutes
Bake until when you pierce the custard with a knife, the knife is still clean. When finished baking, remove the container from the pan to cool briefly.
Step 6. Serve
Enjoy this baked custard warm or cold.
Method 4 of 4: Custard Caramel
Step 1. Preheat the oven to 176 degrees Celsius
Step 2. Cook and stir 0.75 cups sugar over low heat in a medium saucepan
Heat the sugar until it is melted and golden and being careful not to burn it.
Step 3. Pour the melted sugar into a 177 ml aluminum container
Smooth the bottom of the container with melted sugar. Leave it for 10 minutes.
Step 4. Whisk the remaining milk, eggs, vanilla extract and sugar in a large bowl
Beat 6 eggs, 3 cups milk, vanilla extract, and 0.75 cups sugar until well combined but not foamy.
Step 5. Pour into the caramel-filled container
Step 6. Place the aluminum container on 2 20x20 cm baking sheets
Pour hot water into the pan to a height of 2.5 cm.
Step 7. Bake for 40 to 45 minutes
Bake until when you poke a toothpick into the custard, the toothpick stays clean when you pull it out. When finished baking, remove the container from the pan to cool briefly.
Step 8. Serve
Enjoy this caramel custard while it's warm or chill before you eat it.
Step 9. Done
Tips
Custard will form a skin when cooked due to the water evaporating from the surface. This can be avoided by covering the pan or by foaming the surface of the custard. However, most people choose this custard “skin” as a delicious part of the custard
Warning
- Make sure the custard is evenly heated so that the eggs cook well.
- Again, don't let the custard boil.
