Description
A rich and creamy English Custard made with whole milk, heavy cream, egg yolks, sugar, and vanilla extract, cooked gently on the stovetop to a smooth, velvety consistency. Perfect as a dessert base or enjoyed on its own.
Ingredients
Scale
Custard Base
- 2 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Heat Milk and Cream: In a saucepan, combine the milk and cream and warm over medium heat until the mixture is hot but not boiling, to ensure it’s ready to combine with the eggs without cooking them prematurely.
- Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and sugar until the mixture becomes pale and smooth, which helps dissolve the sugar and prepares the eggs for a smooth custard.
- Temper the Eggs: Slowly pour the hot milk and cream mixture into the egg mixture while whisking continuously to gradually raise the temperature and avoid curdling the eggs.
- Cook the Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula until the custard thickens enough to coat the back of the spoon, about 5-7 minutes. Be careful not to let it boil.
- Add Vanilla and Cool: Remove the saucepan from heat, stir in the vanilla extract for flavor, and allow the custard to cool before serving or using as a dessert base.
Notes
- Stir constantly during cooking to prevent the custard from sticking to the pan and curdling.
- Use fresh eggs for best flavor and texture.
- Do not let the custard boil or it may curdle.
- Cool custard can be refrigerated for up to 3 days.
- For a smoother texture, strain custard through a fine mesh sieve before cooling.
