Easy Custard Recipe
User Reviews
4.9
Easy Custard Recipe
Description
The custard preparation begins by gently heating a mixture of heavy cream and whole milk until just simmering. Egg yolks, honey, vanilla extract, and cornstarch are whisked together, then the hot cream is slowly added to this mixture to temper the eggs and prevent curdling. The mixture is returned to the pan and cooked over medium-low heat until it slightly thickens, continuing to thicken further upon cooling.
This process produces a creamy custard with a smooth and slightly thick consistency, balanced sweetness from honey, and a natural vanilla aroma. It can be served warm drizzled over cakes or pies to add richness, or refrigerated and chilled for several hours to allow it to set as a soft pudding.
Depending on portion size, the recipe yields approximately 4 servings when served as small puddings, or fewer, larger servings. For chilled servings, covering the custard with plastic wrap directly on the surface prevents skin formation.
Ingredients
- 1 cup heavy cream
- 1 cup milk whole
- 5 egg large yolks
- 2 tablespoons honey
- 2 teaspoons cornstarch or arrowroot powder or tapioca flour
- 1 teaspoon vanilla extract
Instructions
- Heat the cream. Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.
- Temper the eggs. Whisk the egg yolks, honey, arrowroot powder, and vanilla in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl. Don't pour too fast or the eggs will curdle.
- Stir together. Return the tempered egg mixture to the saucepan and stir together over medium-low heat for 1 to 3 minutes, or until the custard is slightly thickened. Note: the custard will continue to thicken once removed from the heat.
- Serve. You can serve the custard warm drizzled over cake, pie or other desserts or you can chill it and serve cold. If chilling, transfer the custard to a bowl and cover the top (so that it's touching the custard) with plastic wrap to prevent a skin from forming. Chill for 4 hours or overnight. Then, spoon individual servings in glasses to serve.
Notes
- The recipe yields about 4 servings of 4 to 5 ounces each for small pudding portions.
- Cover the custard surface with plastic wrap when chilling to prevent a skin from forming.
- Warm custard can be drizzled over desserts for about 4 to 6 servings, varying by portion size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 16g | 5% |
| Protein | 7g | 14% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 318mg | 106% |
| Sodium | 51mg | 2% |
| Potassium | 180mg | 4% |
| Fiber | 0.1g | 0% |
| Sugar | 14g | 28% |
| Vitamin A | 1298IU | 26% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 145mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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