Custard
Many years ago a dear friend showed me how to make 'proper' custard. It's so easy and tastes so much better than the packaged varieties. Warm custard with stewed fruit, especially berries or cherries, has since been a favourite for us on cold winter nights. It's also yummy cold any time.
Many years ago a dear friend showed me how to make 'proper' custard. It's so easy and tastes so much better than the packaged varieties. Warm custard with stewed fruit, especially berries or cherries, has since been a favourite for us on cold winter nights. It's also yummy cold any time.
- Carbohydrate 6.7465625 g
- Cholesterol 104.89 mg
- Fat 2.331215 g
- Fiber 0 g
- Protein 1.348415 g
- Saturated Fat 0.8118875 g
- Serving Size 1 1 Serving (161g)
- Sodium 879.932251769261 mg
- Sugar 6.7465625 g
- Trans Fat 0.164184 g
- Calories 55 calories
Step-by-step
- Blend cornflour and sugar together with egg yolks and milk in a saucepan.
- Place over heat and bring to boil stirring constantly. Continue stirring and allow to simmer until thickened.
- Remove from heat, add vanilla, stir through and transfer to serving dishes.
- May be served hot or cold.
Cornflour does the heavy lifting in this formulation, functioning as a vital insurance policy against the dreaded curdling that plagues egg-thickened dairy sauces. When starch granules are heated in the presence of liquid, they absorb moisture and swell, gelatinizing between 63 degrees Celsius and 75 degrees Celsius before the proteins in the egg yolks tighten enough to separate. Whisking the cornflour, sugar, and cold milk together thoroughly before applying any heat ensures that these starch molecules hydrate evenly without forming stubborn, unyielding lumps that ruin the velvety mouthfeel. Cold liquid is non-negotiable at this initial mixing stage, because warm liquid causes outer starch layers to swell instantly and trap dry powder in impermeable pockets. Constant agitation with a balloon whisk across the entire bottom surface of the saucepan prevents localized scorching, which introduces bitter burnt flavors that cannot be strained out once established. Once the mixture reaches a full boil and visibly thickens into a glossy coating that leaves a clean trail on the back of a wooden spoon, remove the pan from the burner immediately to halt further cooking. Stirring the vanilla extract in at the very end protects its volatile aromatic compounds from degrading under direct heat. Scaling this formulation up requires careful attention to pot surface area and stirring speed, as larger volumes take significantly longer to reach gelatinization temperature and demand wider pans to evaporate steam efficiently. Stored covered with plastic wrap pressed directly onto the warm surface to prevent a tough skin from forming, this custard keeps safely in the refrigerator for up to three days.
