Silky Smooth Vanilla Bean Custard
Silky Smooth Vanilla Bean Custard
Ingredients:
Instructions:
Nutrition Facts
| Calories | 275 |
|---|---|
| Fat | 15g |
| Fiber | 0g |
Alright, let's talk custard! Ever crave something so comforting? Maybe like your grandma used to make? Honestly, I do. It makes me think of holidays.
Recipe Introduction
Quick Hook
Do you remember fail proof egg custard from your childhood? This custard recipe is the real deal. It's a creamy, dreamy vanilla hug in a bowl.
Brief Overview
Custard has been around for ages. It has roots in medieval Europe. Our version is simple. It takes about 30 minutes. This recipe makes 4 servings. It's perfect for sharing or not!
Main Benefits
This custard is packed with protein from the eggs. It's a great dessert with lots of eggs . Serve it at Easter. This is a quick and easy Easter dessert for anyone.
So, what makes this custard recipe special? It's the silky texture. It's the real vanilla bean flavor. It tastes decadent. This is way better than store bought stuff. You know?
Ready to get started? let's gather the goodies. we need whole milk recipes desserts , eggs, sugar, vanilla and a couple of other simple ingredients.
Don't worry if you need a small batch custard . you can easily halve the recipe. if you want a confectioners custard recipe this is a great base.
You know, I actually messed this recipe up once. I burned the milk! Oh my gosh! The smell was awful. Now I always use low heat.
Maybe you've heard about amish custard pudding ? this is similar. it's simple, honest, and good. give this easy egg custard pie recipe a try.
I promise you'll love it. let's get cooking! this egg milk recipe is a keeper. even 12 tomatoes would approve!
Alright, let's dive into what you need to make the silkiest, smoothest vanilla bean custard, ever! No weird stuff, just the good stuff.
Ingredients & Equipment
Main Ingredients
Here's what you'll need for this amazing custard recipe .
- Whole milk : 2 cups ( 475ml ). Trust me, use whole milk. It makes all the difference for richness. If you are using whole milk recipes desserts, its even better.
- Vanilla bean : 1, split lengthwise, seeds scraped. Or, 1 teaspoon vanilla extract. Seriously, a vanilla bean is chef's kiss .
- Granulated sugar : 1/2 cup ( 100g ).
- Pinch of salt. Just a tiny one!
- Egg yolks : 4 large . This recipe is a dessert with lots of eggs.
- Cornstarch : 2 tablespoons ( 15g ).
Seasoning Notes
Vanilla is the star here. you can use vanilla extract if you really have to, but fresh vanilla bean seeds? oh my gosh, game changer! it gives it that classic vanilla flavor.
For quick and easy easter desserts , a sprinkle of cinnamon on top is wonderful.
For a flavor enhancer, a tiny pinch of nutmeg can add warmth.
Equipment Needed
Just the basics, don't worry.
- Medium saucepan
- Whisk
- Heatproof bowl
- Fine mesh sieve
- Measuring cups and spoons
Don't have a sieve? Honestly, a clean kitchen towel draped over a bowl can work in a pinch. No fancy gear needed.
I remember one time, i tried to make amish custard pudding without a whisk. big mistake! use a whisk. it will help.
If you need a smaller portion you can reduce by half to make a small batch custard .
This is my go-to for an easy egg custard pie vibe, without all the fuss. it is fail proof like a 12 tomatoes fail proof egg custard if you follow it closely.
I even prefer it over some confectioners custard recipe . if you want to know my egg milk recipe , this is it!
Alright, let's talk custard! not the stuff from a box, but real, honest-to-goodness custard. we're making silky smooth vanilla bean custard (the classic done right!) .
Honestly, it's easier than you think, and way better. like, a million times better. it's rich and comforting, perfect for a chilly evening.
Think of it as the ultimate comfort food!
Prep Like a Pro: Custard's Essential First Steps
First, let's get organized. mise en place is fancy talk for "get your stuff together". measure out 2 cups whole milk , 1/2 cup granulated sugar , and 2 tablespoons cornstarch .
Split 1 vanilla bean oh my gosh, the smell ! and scrape out those precious seeds. or, grab 1 teaspoon vanilla extract if you're in a hurry.
Don't forget a pinch of salt! separate 4 large egg yolks and have them ready. time saving tip: use a good egg separator it's a game changer!
Safety First, Custard Always!
Just a quick note: be careful when working with hot liquids! Don't want any burnt fingers.
Custard Cooking: A Step-by-Step Guide
Ready to cook? Let’s go!
- Infuse the Milk: Heat milk, vanilla bean (pod and seeds!), half the sugar, and salt in a saucepan over medium heat. Simmer it, then take it off the heat. Let it sit for 10 minutes (fish out that pod!). This lets the vanilla work its magic. My grandma would always say, "Patience, dearie, makes perfect custard!".
- Whisk Egg Yolks & Sugar: In a bowl, whisk egg yolks, remaining sugar, and cornstarch until pale. Think lemon curd color! This is key to a smooth custard recipe .
- Temper the Egg Yolks: Slowly whisk about 1/2 cup of the hot milk into the egg mixture. This prevents scrambling the eggs nobody wants that!
- Combine & Cook: Pour the egg mixture back into the saucepan. Cook over medium low heat, whisking constantly , until it thickens. It should coat the back of a spoon. Watch for signs of thickening for about 15- 20 minutes , and don't let it boil! That’s like, custard suicide. This is so similar to a fail proof 12 Tomatoes Fail proof Egg Custard gotta watch that temp.
- Strain & Cool: Immediately strain the custard through a sieve into a clean bowl. This gets rid of any lumps.
- Chill Out: Cover the surface with plastic wrap (touching the custard). Chill for at least 2 hours .
Custard Pro Tips: Secrets from My Kitchen
- Low and slow is the way to go. Don't crank up the heat!
- Whisking is vital! Seriously, don't stop.
- A vanilla bean is best, but extract works too. It's still a great Dessert With Lots of Eggs .
Common mistake? Overcooking. Nobody wants scrambled eggs in their custard. You can make a Small Batch Custard by halving the recipe, so you have less to potentially waste.
Honestly, this custard? it's amazing on its own or with berries. it's also incredible as an amish custard pudding , or an easy egg custard pie ! makes great use of those whole milk recipes desserts .
So go on, give it a try! you’ll love this egg milk recipe and maybe start a new tradition for your quick and easy easter deserts .
And you can adjust it as a confectioners custard recipe . i bet you’ll never buy store bought again.
Alright, let's talk custard recipe specifics! we've got this amazing silky smooth vanilla bean custard planned. these are some extra nuggets of wisdom i've picked up.
They'll make your custard experience even better. trust me, i've had my fair share of custard fails.
Recipe Notes to Sweeten the Deal
Serving it Up Right
Presentation matters, right? for plating, think elegant simplicity. a small ramekin with a sprig of mint looks fab. warm custard over apple pie is classic.
I love it with fresh berries, too. honestly, a simple glass bowl shows off the creamy texture. for drinks, think complementary flavors.
A light dessert wine or even earl grey tea works great. try drizzling some salted caramel for a modern spin.
Storage Superpowers
Leftover custard? lucky you! refrigerate it asap. use an airtight container. it will last about 3 days. i always press plastic wrap right on the surface.
It stops that weird skin from forming. freezing? not really recommended. the texture changes. reheating? gently! low heat on the stovetop.
Or microwave in short bursts. stir often.
Variations, Baby!
Want to mix things up? you can totally do that. for a dairy free version, try coconut milk. it's a game changer.
Love lemon? add lemon zest while heating the milk. seasonal swaps? in fall, add a pinch of cinnamon and nutmeg.
Easy egg custard pie , anyone? let's see, chocolate custard recipe ? yep! add cocoa powder.
Nutrition Lowdown
Let's keep it real, custard is dessert. but, it's got good stuff, too! each serving has roughly 250-300 calories. you'll get about 8g of protein.
There's roughly 15g of fat and 25g of carbs. it's also a source of calcium from the milk. hey, it's made with real eggs.
It is dessert with lots of eggs, which provide vitamin d. enjoy in moderation. consider a small batch custard.
This 12 tomatoes fail proof egg custard is easier than you think. so, grab your whisk and get cooking! the amish custard pudding is worth the wait.
I know you will love this dessert. even if you're nervous about the egg milk recipe , don't sweat it.
Follow these notes, and you'll be golden! this recipe can also double as an easy egg custard pie filling! it could even be the confectioners custard recipe you are looking for!
Frequently Asked Questions
Help! My custard is lumpy! What went wrong?
Lumpy custard is usually caused by the eggs scrambling. This often happens if the heat is too high or you aren't whisking constantly. To avoid this, cook the custard over medium low heat and whisk like you're trying to win the Great British Baking Show!
If it's already lumpy, try straining it through a fine mesh sieve; this will usually salvage it.
Can I make this custard recipe ahead of time?
Absolutely! Custard is a great make ahead dessert component. Just be sure to press a piece of plastic wrap directly onto the surface of the custard while it cools to prevent a skin from forming - nobody wants a custard skin, not even the Queen! It can be stored in the refrigerator for up to 3 days.
Is there a dairy free version of this custard recipe?
Yes! For a dairy free version, you can substitute the whole milk with full fat coconut milk. It'll give the custard a slightly different, coconutty flavour, but it's still delicious and creamy. Think of it as a tropical twist on a classic!
How do I stop a skin from forming on my custard?
A skin on custard is a common woe, but easily prevented. The trick is to place a piece of plastic wrap directly onto the surface of the custard as it cools. This prevents air from reaching the surface and causing that dreaded skin. Alternatively, you can dot the surface with butter.
Think of it like giving your custard a little spa treatment!
Can I use vanilla extract instead of a vanilla bean in this custard recipe?
Yes, you absolutely can! While a vanilla bean adds a more intense and complex vanilla flavour, vanilla extract is a perfectly acceptable substitute. Use 1 teaspoon of good quality vanilla extract in place of the vanilla bean. Just remember that using the vanilla bean adds the vanilla "caviar" look to the custard.
What can I serve with this delicious custard recipe?
Oh, the possibilities are endless! Custard is a wonderfully versatile dessert. It's gorgeous served warm over apple crumble or a slice of pie. For a simpler treat, serve it chilled with fresh berries and a sprinkle of cinnamon. If you're feeling fancy, use it as a component in a trifle or layered dessert.
Think of it as the ultimate comfort food sidekick!
