Throw out the canned custard. With these simple tips, and a little bit of imagination, you'll be licking your spoon like Nigella Lawson in no time.
Knowing how to make a basic custard opens up a whole world of dessert opportunities. This heavenly pudding-like combination of milk and eggs turns out best if - like most other recipes - you start with a base of good quality ingredients.
According to the Oxford Companion to Food, in the Middle Ages custard was used as a filling for pies and tarts but was also enjoyed by itself as a dessert. Hence the word 'custard' is believed to have been derived from crustade, meaning pie with a crust.
Although custard can be baked, it can also be cooked on a stove top, which is a more convenient technique for a beginner cook to perfect.
Basic Custard Recipe
Serves 4
Ingredients:
- 2 cups full-cream milk
- 2 eggs
- 2 tbs sugar
- 2 tbs cornflour
- ¼ cup milk (to dissolve cornflour)
- Heat the milk. In a separate bowl, whisk together the eggs and sugar. Dissolve the cornflour in ¼ cup milk until all the lumps have disappeared and add to the egg-sugar mixture.
- When the milk is heated through and almost boiling, take it off the fire and add the egg and sugar mixture to it, while continually whisking. Don't do this while still on the heat or the eggs will scramble, giving you a lumpy custard. It will immediately start thickening.
- Put the mixture back on the heat (at its lowest) and stir continually so it doesn't get burnt. Cook it for only a minute or two so you don't taste the cornflour. Add some vanilla extract, Nutella or the zest of an orange for a zing of flavour.
- Decide the consistency that you need - runny or thick to hold its shape when moulded. When cooled, the custard will be twice as thick in comparison to when it's hot so thicken it accordingly.
- If you want it to set, run the serving bowl under cold water and then discard the excess - don't wipe it dry. When the custard is poured in, the water will form a thin film enabling the custard it to be un-moulded easily. If it gets too thick when you intend to use it as a sauce, add some cream or milk to liquidise the mixture.
- As an accompaniment, custard pairs well with tart fruit like berries, mango or apple along with some sweet puff pastry or as a sauce for warm apple pie.
- If you like a thick consistency, it can be used as a filling for cakes like a Victoria sponge along with some jam for a nice teatime treat.
- For a faux fondue sauce, keep the custard at a pouring consistency. Flavour it with some Grand Marnier and serve it hot with a range of fresh fruit. This can also be used over Christmas pudding. If you wish replace the liqueur with brandy.
The copyright of the article How to Make Custard in Dessert Recipes is owned by Beverley Ann. Permission to republish How to Make Custard in print or online must be granted by the author in writing.
