Creamy Homemade Custard

The most tender, melts in your mouth, from the most ordinary products! Custard with milk and eggs is a classic recipe. It is used to sandwich Napoleon and honey cake, fill eclairs and straws, and use it to prepare ice cream and many, many other dishes. Making custard is very simple, following some rules.
cook time: 3h
Lucas Halstead
Creamy Homemade Custard

Nutrition Facts (per serving)

225
Calories
12g
Fat
24g
Carbs
4g
Protein

Ingredients (8 portions)

Basic:

Sugar 170 g
Wheat flour 3 tbsp
Butter 100 g
Milk 500 ml
Eggs 2 pc
Vanilla sugar 1 tsp

Recipe instructions

Step 1

Step 1
How to make custard with milk and eggs? Prepare your food. You can take milk of any fat content, it doesn’t matter. I took the eggs of the selected category. The amount of sugar varies according to taste — from 150 to 200 grams. I took the average value — 170 grams. I use vanilla sugar with natural vanilla, that’s why it’s so black, and black specks are visible in the cream. It is better if the butter is soft, so remove it from the refrigerator in advance.

Step 2

Step 2
Take a saucepan with a thick bottom. This is an important question because the choice of cookware makes a big difference in this recipe. In a saucepan with a thick bottom, you can safely cook the cream on the stove, but a regular one will have to be placed in a water bath so that the mass does not burn or turn into an omelette. Break eggs into a saucepan, add simple and vanilla sugar, add flour. Mix all ingredients with a whisk until smooth.

Step 3

Step 3
Pour in the milk in a thin stream while constantly stirring with a whisk. It will combine quite quickly with the rest of the products. It is by pouring liquid into a thicker mass that you will avoid the formation of lumps.

Step 4

Step 4
Place the saucepan with the milk mixture over low heat. Cook the cream without leaving the stove and stirring the mixture with a whisk all the time. This is important because otherwise the bottom layer will heat up faster and hotter, causing the eggs to curdle, creating an omelet rather than a custard. With constant stirring, all layers of cream heat up equally.

Step 5

Step 5
Quite quickly the mass will begin to thicken, stronger and stronger every minute. You need to wait for it to boil, large bubbles will appear on the surface, and it will begin to “puff”, as it were.

Step 6

Step 6
As soon as this happens, immediately turn off the heat. Leave the pan with the cream to cool. From time to time, come up and stir the cream with a whisk so that a film does not form on top.

Step 7

Step 7
Cool the cream until warm. It should become such a temperature that a finger placed in it feels pleasantly warm, but not hot. Put butter in the cream; if it’s too hot it will melt, but if it’s cold it won’t melt at all. Our goal is to gently stir the oil into the cream until it is completely dissolved.

Step 8

Step 8
The finished cream will be absolutely homogeneous, smooth and shiny. It must be cooled well before use. To prevent a thick film from appearing on the cream, cover it with cling film so that it lies directly on its surface. Place the cream in the refrigerator for a couple of hours and then use as directed.

Additional rubrics

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