A Very Proper English Custard Recipes

A VERY PROPER ENGLISH CUSTARD

A Very Proper English Custard image

A thick, rich, sweet mixture, custard can be served many ways. As a hot sauce poured over pud, a layer in Trifles, or, as it sets when cool, a tart filling.

Provided by pammyowl

Categories Dessert

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 6

Ingredients

1 pint milk
2 ounces cream
4 egg yolks
1 ounce sugar
2 tablespoons cornstarch
1 teaspoon vanilla

Steps:

Bring milk and cream to a simmer slowly on low heat.
Whisk the sugar and cornstarch together, add the egg yolks, combine well.
Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.

SIMPLE CUSTARD

Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories Desserts Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

Ingredients

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

Steps:

Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

ENGLISH CUSTARD

English Custard image

Provided by Craig Claiborne

Categories dessert

Time 1h10m

Yield 8 or more servings

Number Of Ingredients 6

Ingredients

3 egg yolks
2/3 cup sugar
2/3 cup milk
1 cup heavy cream
1/8 teaspoon salt, if desired
1/4 cup brandy

Steps:

Place yolks in a saucepan and add sugar. Beat with wire whisk until thick and lemon-colored.
Meanwhile, bring milk almost but not quite to boil.
Gradually add milk and cream to yolk mixture, beating constantly. Stir constantly with wooden spoon, making certain spoon touches bottom of saucepan all over. Cook, stirring, and add salt. Cook until mixture has custardlike consistency and coats side of spoon. Do not let sauce boil, or it may curdle.
Immediately remove sauce from stove, but continue stirring. Set saucepan in a basin of cold water. Let sauce cool to room temperature, then add brandy. Chill an hour or longer.

Nutrition Facts : @context http, Calories 212, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 13 grams, Protein 2 grams, SaturatedFat 8 grams, Sodium 59 milligrams, Sugar 19 grams

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