Creamy Homemade Custard Recipe

Creamy Homemade Custard Recipe

Introduction

Custard Pudding

When it comes to comforting desserts, custard pudding takes the center with its smooth, creamy texture and delicate sweetness. Also known as cream caramel or flan in some parts of the world, this timeless dessert has been delighting taste buds for generations. Whether served at a family gathering, enjoyed as a comforting treat on a cozy evening, or showcased as a showstopper dessert are a dinner party, custard pudding never fails to impress. In this recipe, I will guide you through creating a heavenly custard pudding that will have everyone asking for seconds. 

Throughout the years, custard pudding has evolved and found its way into the hearts and stomachs of people from all walks of life. from humble family gathering to lavish banquets, custard pudding has earned its place as a timeless classic. It has even become a symbol of comfort and nostalgia, evoking memories of grandmothers and cherished family recipes.

Personally, custard pudding holds a special place in my heart. I remember my grandmother effortlessly whisking together the ingredients, the aroma of vanilla filling the air as the pudding was made to perfection. It was a dessert that brought our family together, with each spoonful delivering a taste of love and tradition.

The popularity of custard pudding is undeniable. Its creamy texture, delicate sweetness, and versatility make it a go-to dessert for any occasion. Get ready to indulge in a creamy delight!

Ingredients

  • Milk
  • Granulated sugar
  • Large egg yolks
  • Cornstarch
  • Salt 
  • Vanilla extract

Measurements

  • Milk - 2 whole cups
  • Granulated sugar - 1/2 cup
  • Large egg yolks - 4
  • Cornstarch -1/4 cup
  • Salt - 1/4 teaspoon
  • Vanilla extract - 1 teaspoon

Instructions

  • In a medium-sized saucepan, heat the milk over medium heat until it starts to stream. Do not let it boil.
  • In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt until well combined and slightly thickened.
  • Slowly pour about half of the hot milk into the egg mixture, whisking constantly to temper the eggs and prevent them from curdling.
  • Pour the egg mixture back into the saucepan with the remaining milk, whisking continuously.
  • Cook the mixture over medium heat, stirring constantly with a wooden spoon or whisk, until it thickens and coats the back of the spoon. This should take about 5-7 minutes. Be careful not to let it boil.
  • Remove the saucepan from heat and stir the vanilla extract.
  • If you notice lumps in the custard, you can strain it through a fine-mesh sieve to remove them.'
  • Transfer the custard to a bowl or individual serving dishes. If you prefer skin to form on the surface of the custard, allow it to cool at room temperature. Otherwise, cover the surface with plastic wrap to prevent an akin from forming and refrigerate until chilled.
  • Serve the custard chilled on its own or use it as a base for other desserts like fruit tarts or as a filling for pastries.

Enjoy your homemade custard!   

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