Homemade Custard: Creamy, Delicious, and Easy to Make!
Najat
Photo by Najat
Once you’ve tasted homemade custard, you’ll never want to go back to those ready-made packets from the supermarket! This recipe is super easy and tastes so much better. It’s creamy, full of flavor, and perfect for all your baking needs. No artificial flavors, just pure deliciousness!
Ingrediënten
CUSTARD
Shop ingredients:
Tips
Use fresh eggs. This not only improves the flavor but also the consistency of the custard.
Sift the cornstarch before adding it to the egg mixture to prevent lumps.
Stir continuously, especially when cooking the custard. A whisk works best.
Slowly add the hot milk to the egg mixture while stirring to avoid curdling.
The custard should be thick enough to coat the back of a spoon. Keep in mind that it will thicken slightly as it cools.
Cover the custard with cling film while cooling, ensuring the film touches the surface directly to prevent a skin from forming.
Custard is incredibly versatile! Use it in cakes, pastries, or as a filling for profiteroles/desserts.
You can make the custard a day ahead. Store it in an airtight container in the fridge. Stir before use to restore the right consistency.
Add vanilla sugar or vanilla extract if you love a stronger vanilla flavor.
Stappenplan
Place the egg yolks, granulated sugar, and vanilla sugar in a deep bowl. Mix for about 1 minute until the mixture is light and airy. Add the cornstarch and 75 ml milk. Mix until smooth and lump-free.
Heat the remaining milk (600 ml) in a saucepan to a boil. Remove the pan from the heat as soon as the milk boils. Gradually add the hot milk to the egg mixture while stirring continuously to prevent the eggs from curdling.
Pour the mixture back into the saucepan and heat over medium heat. Stir constantly until the custard thickens. This will take a few minutes. Remove from the heat and let the custard cool. If desired, cover it with cling film directly on the surface to prevent a skin from forming.
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