Best Vanilla Pouring Custard Recipes
BASIC VANILLA CUSTARD
My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.
Provided by Miss_Amy
Categories Dessert
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Have eggs ready in a bowl, and set aside where it will be within reach.
- Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
- Remove milk mixture from heat, preferably to a burner that's turned off.
- Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
- Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
- Remove pan from heat and stir in vanilla.
Nutrition Facts : Calories 196.5, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.9, Carbohydrate 26.3, Sugar 16.8, Protein 7.2
VANILLA CUSTARD
This vanilla custard is extra rich with heavy cream and egg yolks. Serve it on its own like a pudding, spoon it over fruit, or layer it into a trifle!
Provided by Mark Beahm
Categories Dessert
Time 3h25m
Number Of Ingredients 8
Steps:
- Combine the dry ingredients: In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt.
- Whisk in the egg yolks: Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn't have a non-slip bottom, place the bowl on a damp towel so it doesn't slide in the next step. Keep your bowl close by the stove.
- Bring the milk and cream to a simmer: In a heavy-bottomed, medium saucepan over medium-low heat bring the milk and cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don't let it reach a rolling boil.
- Temper the egg yolks: As soon as the milk and cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.
- Cook the custard: Pour the custard back into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.
- Whisk in the butter: Remove the custard from the heat. Whisk in the butter until melted and completely incorporated. Stir in the vanilla extract.
- Strain and chill: Pour the custard through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.
- Stir, serve, and store: Whisk the custard until smooth before serving. Try serving this creamy homemade custard alongside a slice of pound cake , baked apples or apple crisp , fruit cobbler , or simply with fresh fruit like berries or banana slices. Vanilla custard will keep for up to 3 days in the refrigerator, stored in an airtight container covered with plastic wrap directly on the surface. Did you love this recipe? Give us some stars below!
VANILLA CUSTARD
John Torode's simple vanilla custard is a must-have indulgent addition to any pudding
Provided by John Torode
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 5
Steps:
- Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately. In a bowl, beat together the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beating well.
- Return the mixture to the pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. Remove and serve with the dumplings.
Nutrition Facts : Calories 228 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 24 grams sugar, Protein 8 grams protein, Sodium 0.17 milligram of sodium
EASY MICROWAVE POURING CUSTARD
**Please note this was made in a 700wt Microwave. Please check your own guidelines book to adjust times for a higher wattage oven. Another quick and easy recipe for when you want a warm custard without the hassle of milk sticking to the pot!! You can also flavour this custard with vanilla or your favourite liqueur such as Frangelico, Kahlua, Cointreau, Brandy or Rum :) A good way of using left over egg yolks from another recipe that calls for only the whites, OR use the whites to make some small meriingues to have with the custard and maybe some fruit:)
Provided by Jen T
Categories Dessert
Time 7m
Yield 1 1/4 cups
Number Of Ingredients 3
Steps:
- In a microwave safe jug heat the milk on medium-high (70% power) for 1 minute.
- Combine the sugar and egg yolks and then whisk mixture into the warm milk.
- Cook uncovered on medium (55% power)for about 5 minutes, whisking twice during cooking, until custard thickens slightly.
- When cooked, cover with some plastic wrap, laying it on the surface of the custard.
- Serve either warm or cooled with maybe some fruit & meringues or over a steamed pudding.
Nutrition Facts : Calories 449.4, Fat 16.9, SaturatedFat 8, Cholesterol 425.7, Sodium 113.8, Carbohydrate 63.7, Sugar 53.4, Protein 12.2
VANILLA POURING CUSTARD
When gently cooked together in a saucepan, milk, egg yolks, and sugar become a simple pouring custard, or crème anglaise. Served on its own, in a chilled cup, crème anglaise can be a delightfully simple dessert, but more often it is a sauce served to complement sliced fresh fruit, baked and poached fruit, and cakes. Only the yolks of eggs are used to make pouring custard. When slowly heated, the yolks thicken, adding richness and body to the milk. The standard ratio of egg yolks to milk for custard is 2 yolks to each cup of milk. Separate the eggs, saving the whites for another preparation. Put the egg yolks in a small bowl and mix them lightly, just until they are broken up. Too much stirring or whisking will make them foamy. Heat the milk in a heavy-bottomed pot with sugar and a split vanilla bean. (Vanilla extract can be used instead of vanilla bean, but the flavor will not be quite the same and the visual effect of the tiny black seeds floating in the custard will be lost.) The milk is heated to dissolve the sugar, steep the vanilla bean, and thicken the yolks. Heat it just to the point where little bubbles are forming around the sides of the pan and the milk is steaming; do not let it boil. When the milk is hot, the egg yolks are added, but first they are thinned and warmed with a bit of the hot milk. Whisk a ladleful of the milk into the yolks and then pour them, stirring all the while, into the hot milk. Now comes the most important step. If overheated, the eggs yolks will scramble and separate from the milk. To avoid this, stir the hot mixture constantly over medium heat. I like to use a wooden spoon with a bowl that has a flat end, almost like a spatula. Stir in a figure-eight pattern covering the entire bottom of the pan. The bottom of the pan is where the heat is strongest and where overcooking is most likely to happen (this is why it is important to use a heavy-bottomed pan). Don't forget to scrape the corners of the pot, where the sides and bottom come together. Cook the custard just until it thickens and coats the back of the spoon. I find this easier to see with a dark-colored wooden spoon. Run your finger along the length of the back of the spoon. If the mixture stays parted and does not drip back across the line created by your finger, then it is done. The temperature at which this occurs is 170°F. The other visual signal I watch for is when the mixture starts to steam profusely, the way other liquids do right before they are going to boil. Keep checking the custard while you are stirring; it will remain the same for a while and then thicken quickly, almost abruptly, when the proper temperature is reached. Have a strainer and bowl ready before you start cooking. Once the custard has thickened, immediately remove it from the heat, stir it vigorously for a minute or two, and then pour it through the strainer into the bowl. Stir the custard to cool it further and stop it from cooking. Retrieve the vanilla pod from the strainer and squeeze it into the custard. A lot of seeds and flavor will come out. Serve the custard right away or chill, covering tightly once cold. The custard will thicken even as it cools. Stir well before serving. For variety pouring custard or crème anglaise can be flavored with fruit purées, espresso, caramel, chocolate, or liquors such as rum, Cognac, or other eaux-de-vie. Flavored pouring custard becomes ice cream when enriched with cream and frozen in an ice-cream maker. The custard can be made slightly thicker with an extra egg yolk, or enriched by substituting half-and-half for part or all of the milk. Custard can also be baked in the oven rather than on the stovetop. An example is pots de crème, rich custards made with cream (or a mixture of cream and half-and-half or milk), in the same ratio of 2 yolks to 1 cup of liquid. Pour the yolk and cream mixture into a heat-proof ceramic baking dish or into little ramekins and bake in a hot-water ...
Yield makes 2 1/4 cups
Number Of Ingredients 4
Steps:
- Separate: 4 eggs.
- Reserve the whites for another purpose. Whisk the yolks just enough to break them up. Pour into a heavy-bottomed pot: 2 cups milk, 3 tablespoons sugar.
- Scrape into the pot the seeds from: A 2-inch piece of vanilla bean, split lengthwise.
- Add the vanilla bean. Set a strainer over a heatproof bowl. Heat the milk over medium heat, stirring occasionally to dissolve the sugar. When hot, whisk a little of the milk into the egg yolks and then whisk the yolks into the hot milk. Cook over medium heat, stirring constantly, until the mixture thickens just enough to coat the back of the spoon. Do not let it boil. Remove from the heat and quickly strain. Serve warm or chilled.
- Substitute half-and-half for some or all the milk for a richer custard.
- Add one more yolk for a slightly thicker custard.
- Substitute 1 teaspoon vanilla extract for the vanilla bean, adding it after the custard has cooled.
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