Allan has always enjoyed custard and often used a mix to make it. However, with a little more work, we now make home made custard for desserts. This is not the pourable dessert custard (also called “creme anglaise”), but very similar to vanilla pudding. Only much better.
Ingredients
- 2 c half n half or 1 each of milk and heavy whipping cream
- 1/4 c + 2 Tbl sugar or vanilla sugar
- 1/8 tsp salt
- 5 egg yolks
- 3 Tbl corn starch
- 2-4 Tbl butter
- 2 tsp vanilla extract or 1 vanilla bean
Servings:
Instructions
- Pour 1/2 n 1/2 in saucepan, add 1/4 c sugar, salt and vanilla bean (divided in half and scraped) if using.
- Bring to a simmer over medium heat: sugar will dissolve and bubbles will form on surface.
- Remove vanilla bean if using.
- Whisk yolks with 2 Tbl sugar till sugar dissolves.
- Add cornstarch and whisk until well stirred.
- Laddle warm half and half into yolks, stirring to heat yolks slowly. (This is called tempering)
- Pour mixture back into sauce pan.
- Onlow, stir constantly until sauce thickens.
- Turn off heat.
- Add vanilla extract and butter mix.
- Pour into clean bowl, cover with plastic wrap (we push gently down so wrap is touching custard).
- Refrigerate.
- Eat as is or as a topping on dessert.
Recipe Notes
This doubles easily, but make two batches if you want more.
Stores a few days n refridgerator.
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