Nothing beats Home Made Custard.
I like it so much I often serve it with puddings, or just eat it straight from the bowl. The addition of using the seeds from the vanilla pod really does make a difference, so if your budget will allow, it is well worth adding it to the custard.
The silkiness and creamy texture combined with the smell from the vanilla truly is a pleasure.
This custard is best eaten as soon as it is cooked. Whilst you can leave it to stand for a while, it will separate slightly, and I’ve found that the texture does change a little when it is reheated.
There is some controversy around adding corn starch or not to add it in the recipe. I have added it, simply because it helps to stabilize the eggs when they are being cooked. If you don’t cook this slowly on a low heat, you will more than likely end up with a scrambled egg dish, so the trick is, low heat and keep stirring!
Prep Time: 15 minutes
Cook Time: 5-7 minutes
Yield: 3-4 servings
You will need: 1 Saucepan, 1 mixing bowl, 1 hand whisk, 1 sieve
** This is a pouring custard
1 pint or 2 1/2 cups of milk
1 Vanilla Pod or 1 Teaspoon Vanilla Essence
2 Teaspoons Cornstarch
1 Tablespoons of sugar
6 Egg Yolks (use the left over egg whites to make meringues!)
1. Remove the seeds from the vanilla pod and place in pan together with the pod and the milk. If not using vanilla pod, you can add 1 teaspoon of vanilla essence instead to the milk. Heat on a low heat until simmering. Once the milk starts to simmer, remove from heat and allow to cool for 10 – 15 minutes.
If you add the milk to the eggs when it is too hot, you will most likely scramble the eggs, so allow to cool a little
2. Separate egg yolks and in a large bowl, add the dry ingredients and whisk until combined.
At this stage, you can add different flavourings if you wish, e.g. 2 Tablespoons Cocoa powder, or 1 teaspoon lemon or almond essence.
4. Pass the mixture through a sieve to remove the vanilla pod and any lumps. and return the mixture to the heat. Gently heat, stirring all the time until the custard thickens. This will take about 3 – 4 minutes.
Scrape the vanilla seeds from the underside of the sieve and add them to the milk. We don’t want to waste these!
You can add different flavours to your custard, at stage 2 in this recipe.
Here are some ideas;
1 tsp Almond Essence
1 tsp Lemon essence
2 Tablespoons cocoa powder
1 Tablespoon Brandy, Rum or Whiskey