I am a custard maniac. I love it hot, cold, thick, and thin. However, my favourite has always been that dreamy, sweet, vanilla-loaded gloop you buy in cartons from the supermarket. Homemade custard has never tasted quite as good – until now.
In fact, this is more of a ‘pastry cream’ than a custard. Truth be told, I am a complete sucker for thick, pudding-like stuff – the creamier, the better! And man, is this creamy. The addition of whipped cream to the already thick custard takes this over the top, in the best way conceivable.
This custard is rich in healthy fats and protein to keep you super satisfied. Cream and milk provide calcium and fat, and egg yolks add Vitamins A, D, E, and K, as well as lutein, calcium, iron, and zinc. I have always found that custards don’t need a lot of sweetener due to the strong vanilla and already sweet dairy, so I keep the dextrose pretty minimal.
I served this custard over “Pumpkin Spice Muffins” (see my recipe in “Desserts”), as well as gobbling it up plain. Seriously, I will never have to feel sad about shop-bought-custard cravings ever again. I have found perfection!
You could serve this with freshly sliced, low-fructose strawberries (or any berries, for that matter) for a simple but delicious dessert. You could also use this to fill pastries, stuff cupcakes, or make custard pies. Or just eat it off the spoon. You know, as I do 😉
This recipe can be gluten-free and nut-free.
Preparation time: 15 minutes (plus chilling)
Cooking time: 10 minutes
Serves 4-6, depending on use
Ingredients:
– 2 cups milk
– very good grinding vanilla bean or 1 1/2 teaspoons vanilla essence
– 2 egg yolks
– 1/4 cup cornflour
– 2-4 Tablespoons dextrose, as desired
– 3/4 cup cream
Method:
1. Warm the milk and vanilla (not essence) in a medium saucepan until scalding. Whisk the egg yolks, cornflour, and dextrose together to a paste in a large bowl.
2. Whisk the milk into the paste in a very thin stream, a little at a time, so as not to scramble the egg! Return this mixture back to the saucepan and whisk over a low heat until thickened to a pudding-like consistency. When taken off heat large bubbles should pop on its surface.
3. Immerse the saucepan in a sinkful/ bowl of cool water and whisk for 5 minutes. Press clingfilm onto the custard’s surface and place in the freezer for 10 minutes. Meanwhile, whip the cream until medium peaks form.
4. Vigorously beat a spoonful of the cream into the cooled custard, then gently fold the custard into the remaining cream. Refrigerate until ready to use, and enjoy! 🙂
