I’ve never heard of custard until I asked mom for her cake recipes. I realized I had to get comfortable with this bad boy since it was in almost all her sweets. Literally, her frostings, and cakes, and cream puffs. I’ve been avoiding baking her cakes for this reason.So, what is it anyway? Custard (also known as pastry cream) is made out of egg yolks, milk, and is thickened by adding cornstarch or flour and heating it.
I’ve been making this several times now, and learned a few things:
- Using too much egg yolks makes it taste like, well, yolk
- Using all flour as a thickener will make it taste doughy
- Adding cream gives it a rich taste
So, after tweaking mom’s recipe a bit, this custard recipe is perfect; not to yolky, or doughy. Just so rich and so creamy. Don’t be intimidated about making custard, it’s super easy to make, and very hard to mess up. If you follow the steps correctly you will have yourself a bowl of yumminess in no time.Ingredients:
- 1 3/4 cups whole milk divided
- 1/4 cups heavy cream
- 3 egg yolks
- 3/4 cup sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 2 Tbsp cornstarch
- 1 Tbsp flour
Meanwhile, add yolks, 1/4 cup milk, sugar, vanilla, and salt into a large mixing bowlMix until combined.Add cornstarch and flour, and whisk until combined.When milk starts to simmer, remove from heat (not turning off the range top yet) and very very slowly (I mean very slow) add the yolk mixture into the hot milk while whisking rapidly. Make sure you whisk at the same time as you pour, or else you will end up with scrambled eggs. (your arm might get sore) Bring back saucepan over heat stirring continuously until thickened. It will take about 10 minutes.Pour into large bowl and let cool for 10 minutes, then place plastic wrap right on top of the custard. This will prevent a skin from forming.