English Custard Recipes

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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

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.

ENGLISH CUSTARD



English Custard image

Provided by Craig Claiborne

Categories     dessert

Time 1h10m

Yield 8 or more servings

Number Of Ingredients 6

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

HOMEMADE ENGLISH CUSTARD



Homemade English Custard image

Make and share this Homemade English Custard recipe from Food.com.

Provided by Kate in Katoomba

Categories     Dessert

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

250 ml milk
150 ml double cream
2 free range egg yolks
50 g caster sugar (I like to use vanilla sugar)

Steps:

  • Put the milk and cream in a saucepan and bring slowly to the boil.
  • Meanwhile whisk together the egg yolks and sugar until pale and creamy.
  • As soon as the milk and cream mixture comes to the boil, pour onto the egg mixture and beat well.
  • Return to the pan and place over a very gentle heat (or in a basin over a pan of simmering water) and stir continuously until the custard has thickened. Serve hot.
  • should you need to keep the custard warm, lay a piece of greaseproof paper on the surface to stop 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

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

HOMEMADE CUSTARD



Homemade custard image

Once you've cracked this technique for silky smooth vanilla custard, you'll never go back to tinned

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 6

200ml double cream
700ml whole milk
4 large egg yolks
3 tbsp cornflour
100g caster sugar
1 tsp vanilla extract

Steps:

  • Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
  • Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

Nutrition Facts : Calories 284 calories, Fat 20 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 17 grams sugar, Protein 5 grams protein, Sodium 0.1 milligram of sodium

ENGLISH CUSTARD (SAUCE ANGLAISE)



English Custard (Sauce Anglaise) image

Provided by Craig Claiborne And Pierre Franey

Categories     dessert

Time 15m

Yield 8 to 12 servings

Number Of Ingredients 5

5 egg yolks
2/3 cup sugar
2 cups milk
1/8 teaspoon salt, if desired
1 tablespoon kirschwasser

Steps:

  • Place the yolks in a saucepan and add the sugar. Beat with a wire whisk until the mixture is thick and lemon-colored.
  • Meanwhile, bring the milk almost, but not quite, to the boil.
  • Gradually add the milk to the yolk mixture, beating constantly. Use a wooden spoon and stir constantly, this way and that, making certain that the spoon touches all over the bottom of the saucepan. Cook, stirring, and add the salt. Cook until the mixture has a custardlike consistency and coats the sides of the spoon. Do not let the sauce boil or it will curdle.
  • Immediately remove the sauce from the stove, but continue stirring. Set the saucepan in a basin of cold water to reduce the temperature. Let the sauce cool to room temperature. Add the liqueur. Chill for one hour or longer.

ENGLISH TRIFLE TO DIE FOR



English Trifle to Die For image

A traditional English trifle all children in the UK grow up eating on high days and holidays.

Provided by Polly Welby

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 2h45m

Yield 8

Number Of Ingredients 8

1 (9 inch) sponge cake, cut in cubes
1 cup seedless raspberry jam
8 ounces fresh raspberries
10 fluid ounces heavy cream
3 egg yolks
3 tablespoons white sugar
10 fluid ounces heavy cream
2 ounces sliced almonds

Steps:

  • Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake.
  • Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool.
  • While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes.
  • Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.

Nutrition Facts : Calories 566 calories, Carbohydrate 63.6 g, Cholesterol 178.7 mg, Fat 33.2 g, Fiber 3.3 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 349.6 mg, Sugar 31.7 g

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