Content

• Ingredients
• Simple custard
• Low fat custard
• Baked custard
• Caramel custard
• Steps
• Method 1 of 4: Simple Custard
• Method 2 of 4: Low Fat Custard
• Method 3 of 4: Baked Custard
• Method 4 of 4: Caramel Custard
• Tips
• Warnings
• What do you need

Custard is a prepared mixture of cream and egg yolk. Although it is commonly used for delicious desserts, it can also be used as a base for salty foods like quiche and filling. While you can buy a ready-made custard, making your own custard will make the treat taste better and allow you to experiment with different recipes. If you want to learn how to make a custard, just follow these steps.

Ingredients

Simple custard

• 4 egg yolks
• 3 tablespoons cornstarch
• 3 cups (700 ml) milk
• 1/2 tablespoon salt
• 1/2 cup (100 g) sugar
• 2 tablespoons butter
• A pinch of vanilla extract

Low fat custard

• 470 ml skim milk
• 1 vanilla pod, split lengthwise
• 1 tablespoon unrefined sugar
• 1 rounded tablespoon cornmeal
• 2 medium egg yolks
• Handful of chopped strawberries

Baked custard

• 2 eggs
• 2 cups milk
• 1/3 cup sugar
• 1/4 teaspoon salt
• A little ground cinnamon
• A little ground nutmeg

Caramel custard

• 1 1/2 cups sugar, separately
• 6 eggs
• 3 glasses of milk
• 2 teaspoons vanilla extract

Steps

Method 1 of 4: Simple Custard

1. 1 Combine all ingredients except the egg yolks in a saucepan. Combine 3 cups milk, 3 tablespoons cornstarch, 1/2 tablespoon (100 grams) sugar, tablespoon butter, and a pinch of vanilla extract together in a saucepan. Mix ingredients until well combined.
2. 2 Heat the mixture over medium heat. Bring ingredients to a boil. Then remove from heat.
3. 3 Whisk the egg yolks in a medium bowl. Beat 4 egg yolks until pale. It will take about 1 minute.
4. 4 Pour the cream into the egg yolks. Pour the cream into the egg yolks and continue whisking. This will heat the yolks without cooking.
5. 5 Pour the mixture back into the pot and heat over medium heat. Stir constantly with a wooden spoon. Scrub the bottom of the pot constantly to keep the cream from sticking. Cook until desired cream consistency is achieved. DO NOT LET boil the cream - it will curl up and you get a heterogeneous mass.
6. 6 Let the custard thicken. Wait at least 5 minutes for the custard ingredients to thicken slightly.
7. 7 Serve. Sprinkle with a pinch of cinnamon and a handful of berries on top and enjoy this rich and creamy dessert.

Method 2 of 4: Low Fat Custard

1. 1 Pour all but two tablespoons of milk into a heavy saucepan.
2. 2 Divide one vanilla pod lengthwise. Peel the seeds and add the pod along with the seeds to the milk.
3. 3 Bring milk to a boil.
4. 4 Combine sugar and cornmeal in a medium bowl. Mix 1 tablespoon of unrefined sugar and 1 heaping tablespoon of cornmeal before combining the ingredients completely.
5. 5 Add 2 tablespoons of milk and 2 egg yolks to the mixture. Stir the ingredients until smooth.
6. 6 Remove the vanilla pod from the milk.
7. 7 Pour the hot milk into the egg mixture. Whisk the ingredients together.
8. 8 Return the ingredients to the saucepan and continue whisking over medium heat. Continue doing this until the custard thickens and boils.
9. 9 Serve. If any pieces of vanilla bean or seeds remain in the custard, strain it through a sieve. If not, serve as is, with a handful of chopped strawberries on top.

Method 3 of 4: Baked Custard

1. 1 Preheat oven to 170 degrees Celsius.
2. 2 Whisk eggs, milk, sugar and salt in a small bowl. Whisk 2 eggs, 2 cups milk, 1/3 cup sugar, and 1 tablespoon salt in a small bowl until smooth.
3. 3 Pour the ingredients into 4 x 230 ml custard cups. Sprinkle the ingredients with a pinch of ground cinnamon and ground nutmeg.
4. 4 Place the custard cups in a casserole dish. Pour 1.5 cm of water into a saucepan.
5. 5 Bake uncovered for about 50 to 55 minutes. Bake until the knife inserted in the center comes out clean. When the cream is ready, remove the cups from the oven and let cool.
6. 6 Serve. Enjoy this baked custard warm or let cool for about an hour.

Method 4 of 4: Caramel Custard

1. 1 Preheat oven to 170 degrees Celsius.
2. 2 While stirring, cook ¾ cup sugar over low heat in a small saucepan. Heat the sugar until it melts and turns golden - be careful not to burn it.
3. 3 Pour the melted sugar into 170 ml custard cups. Tilt to cover the bottom of the cup. Let the melted sugar sit in the cups for 10 minutes.
4. 4 Whisk eggs, milk, vanilla extract, and remaining sugar in a large bowl. Whisk 6 eggs, 3 cups milk, and ¾ cup sugar until the ingredients combine but not until frothy.
5. 5 Pour the mixture over the caramelized sugar.
6. 6 Place the cups on 2 square baking dishes. Pour 1 inch of boiling water into the molds.
7. 7 Bake the cups for 40 to 45 minutes. Bake until a knife or toothpick inserted near the center comes out clean. Remove the custard cups and cool on a wire rack.
8. 8 Serve. Enjoy this caramel custard while warm, or chill for a few hours before serving.
9. 9 Ready.

Tips

• The custard forms a film during cooking, due to the evaporation of water from the surface. This can be avoided by placing a lid on the pot or using a light foam on top of the custard. However, some people find custard film a delicacy!

Warnings

• Again, DO NOT LET boil the custard.
• Make sure the custard is hot enough for the eggs to cook well.

What do you need

• Medium saucepan
• Corolla