About Vanilla Custard
Vanilla Custard is a classic dessert known for its creamy and smooth texture with a delightful vanilla flavor. It is made by combining eggs, sugar, milk, and vanilla extract and then gently cooking the mixture until it thickens into a custard consistency. The key to achieving a perfect custard is to slowly heat the mixture while continuously stirring to prevent the eggs from curdling. Once cooked, the custard is typically served chilled or at room temperature. It can be enjoyed on its own, used as a filling for pastries, or served alongside fresh fruits or desserts. Vanilla Custard is a timeless treat that brings comfort and satisfaction to any sweet tooth.
Ingredients:
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
2 tablespoons cornstarch
1/4 teaspoon salt
2 teaspoons vanilla extract
Instructions:
1. In a saucepan, heat the milk over medium heat until it reaches a gentle simmer. Do not let it come to a boil. Remove from heat and set aside.
2. In a separate mixing bowl, whisk together the sugar, egg yolks, cornstarch, and salt until well combined and smooth.
3. Gradually pour the hot milk into the egg yolk mixture, whisking constantly as you do. This process is called tempering and helps prevent the eggs from curdling. Whisk until the mixture is well combined.
4. Pour the combined mixture back into the saucepan. Place the saucepan back on the stovetop over medium-low heat.
5. Cook the custard mixture, stirring continuously with a wooden spoon or silicone spatula. Keep stirring until the custard thickens and coats the back of the spoon. This usually takes about 8-10 minutes. Be careful not to let the mixture boil, as it can cause the custard to curdle.
6. Once the custard has thickened to your desired consistency, remove the saucepan from the heat.
7. Stir in the vanilla extract, ensuring it is evenly incorporated into the custard.
8. Strain the custard through a fine-mesh sieve to remove any lumps or cooked bits, if desired. This step is optional but helps ensure a smoother texture.
9. Transfer the custard to a heatproof bowl or individual serving dishes. If you prefer a skin to form on top of the custard, leave it uncovered as it cools. Otherwise, you can cover the custard directly with plastic wrap, ensuring the plastic wrap touches the surface of the custard to prevent a skin from forming.
10. Let the custard cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled and set.
11. Serve the Vanilla Custard chilled as a standalone dessert or use it as a filling for pastries, tarts, or cakes.
Tips for Vanilla Custard:
1. Use whole milk for a rich and creamy custard. If desired, you can substitute part of the milk with heavy cream for an even richer texture.
2. Ensure all ingredients are at room temperature before beginning. This helps in achieving a smoother custard.
3. When tempering the hot milk into the egg yolk mixture, add it slowly in a steady stream while continuously whisking. This helps prevent the eggs from curdling.
4. Stir the custard mixture constantly while cooking over medium-low heat to prevent scorching and ensure even thickening. The custard should coat the back of a spoon and leave a clear path when you run your finger through it.
5. Be patient while cooking the custard and avoid rushing the process by increasing the heat. Low and slow is the key to a smooth custard.
6. Remove the custard from heat as soon as it reaches the desired consistency. Overcooking can result in a grainy texture or curdling.
8. To prevent a skin from forming on the surface of the custard as it cools, place plastic wrap directly on the surface, ensuring it touches the custard.
Nutrition Info
Calories: 220 kcal | Carbohydrates: 15g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 200mg | Sodium: 80mg | Fiber: 0g | Sugar: 6g | Vitamin C: 0mg | Calcium: 150mg | Iron: 1mg
