VANILLA CUSTARD
Is there anything nicer than a silky smooth homemade custard? This one is flavoured with gorgeous fresh vanilla and couldn't be easier to make. Awesome with a classic crumble.
Provided by Jamie Oliver
Categories Desserts Eggs Puddings & desserts Sauces & condiments
Time 35m
Yield 4 - 6
Number Of Ingredients 5
Steps:
- Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
- Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
- In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
- Gradually add the warm milk, a ladle at a time, whisking well before each addition.
- Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. Delicious served with all kinds of crumble.
Nutrition Facts : Calories 214 calories, Fat 12.9 g fat, SaturatedFat 5.8 g saturated fat, Protein 8.8 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 14.8 g sugar, Sodium 0.2 g salt, Fiber 0.3 g fibre
EASY VANILLA CUSTARD
Steps:
- Combine instant pudding and milk in medium bowl with wire whisk until mixture is smooth and slightly thickened. Add sour cream and yogurt; whisk until smooth. Cover; refrigerate at least 2 hours.
- To serve, spoon custard into 6 individual dessert dishes; top with assorted berries.
Nutrition Facts : Calories 230 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 290 milligrams, Carbohydrate 25 grams, Fiber 0 grams, Sugar grams, Protein 5 grams
BASIC VANILLA CUSTARD
My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.
Provided by Miss_Amy
Categories Dessert
Time 20m
Yield 3 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- Have eggs ready in a bowl, and set aside where it will be within reach.
- Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
- Remove milk mixture from heat, preferably to a burner that's turned off.
- Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
- Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
- Remove pan from heat and stir in vanilla.
Nutrition Facts : Calories 196.5, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.9, Carbohydrate 26.3, Sugar 16.8, Protein 7.2
EASY HOMEMADE VANILLA CUSTARD
Easy vanilla custard recipe from scratch, homemade with simple ingredients. Thick and creamy. Enjoy on its own or in cakes, pies, tarts as filling.
Provided by Abeer Rizvi
Categories Dessert
Time 30m
Number Of Ingredients 6
Steps:
- In a large nonstick saucepan, add milk and half the sugar.
- Cook on medium-high heat until mixture comes to a to a boil.
- Then, reduce heat to low heat and allow mixture to simmer.
- In a separate mixing bowl, whisk together remaining sugar and cornstarch.
- Add whisked egg yolks to this sugar mixture and mix until smooth.
- Remove 1 cup of the warm milk from the saucepan and mix that into this sugar/egg/cornstarch mixture until smooth.
- Pour this mixture into the saucepan, while constantly mixing with a wooden spoon or whisk. You can bring up the heat from low to medium, if you like.
- Keep stirring until custard thickens and starts sticking to your whisk or spoon.
- Use a candy thermometer to ensure temperature reaches 185 degrees F. This ensures that custard does not become watery while cooling in the fridge.
- Remove saucepan from heat.
- Add butter, vanilla extract and mix until combined.
- Transfer to a large serving bowl or separate small bowls.
- Let it cool to room temperature.
- Cover with plastic wrap so that it is touching the surface of the custard.
- Let it cool to room temperature. Then, refrigerate overnight or for at least 6 hours. It will thicken more, as it chills.
- Enjoy with a topping of fresh berries or whipped cream.
Nutrition Facts : Calories 199 kcal, Carbohydrate 25 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 148 mg, Sodium 62 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 4 g, ServingSize 1 serving
VANILLA CUSTARD
This vanilla custard is extra rich with heavy cream and egg yolks. Serve it on its own like a pudding, spoon it over fruit, or layer it into a trifle!
Provided by Mark Beahm
Categories Dessert
Time 3h25m
Number Of Ingredients 8
Steps:
- Combine the dry ingredients: In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt.
- Whisk in the egg yolks: Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn't have a non-slip bottom, place the bowl on a damp towel so it doesn't slide in the next step. Keep your bowl close by the stove.
- Bring the milk and cream to a simmer: In a heavy-bottomed, medium saucepan over medium-low heat bring the milk and cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don't let it reach a rolling boil.
- Temper the egg yolks: As soon as the milk and cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.
- Cook the custard: Pour the custard back into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.
- Whisk in the butter: Remove the custard from the heat. Whisk in the butter until melted and completely incorporated. Stir in the vanilla extract.
- Strain and chill: Pour the custard through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.
- Stir, serve, and store: Whisk the custard until smooth before serving. Try serving this creamy homemade custard alongside a slice of pound cake , baked apples or apple crisp , fruit cobbler , or simply with fresh fruit like berries or banana slices. Vanilla custard will keep for up to 3 days in the refrigerator, stored in an airtight container covered with plastic wrap directly on the surface. Did you love this recipe? Give us some stars below!
CREAMY VANILLA CUSTARD ICE CREAM
This ice cream is a classic and scrumptious use for milk and whipping cream. It is the most wonderful custard I've ever tasted, and my family and guests have loved it for years.-Margaret Gage, Roseboom, New York
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 7
Steps:
- In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired.
Nutrition Facts : Calories 227 calories, Fat 17g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 70mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.
SIMPLE CUSTARD
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
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
VANILLA CUSTARD
John Torode's simple vanilla custard is a must-have indulgent addition to any pudding
Provided by John Torode
Categories Dessert, Dinner
Time 25m
Number Of Ingredients 5
Steps:
- Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately. In a bowl, beat together the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beating well.
- Return the mixture to the pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. Remove and serve with the dumplings.
Nutrition Facts : Calories 228 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 24 grams sugar, Protein 8 grams protein, Sodium 0.17 milligram of sodium
VANILLA CUSTARD PIE
My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs. , Bake until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.
Nutrition Facts : Calories 299 calories, Fat 13g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.
FROZEN VANILLA CUSTARD
American-style ice cream uses no eggs, but this is the French style--with eggs! It's rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it.
Provided by Chef John
Categories Desserts Frozen Dessert Recipes 100+ Ice Cream Recipes Vanilla Ice Cream Recipes
Time 3h40m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
- Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
- Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
- Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
- Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.
Nutrition Facts : Calories 649.7 calories, Carbohydrate 40.5 g, Cholesterol 425.2 mg, Fat 51.5 g, Protein 7.7 g, SaturatedFat 30.5 g, Sodium 118.6 mg, Sugar 36.7 g
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