Simple Custard Cream Recipes

CUSTARD CREAM RECIPE

Steps:

• Remove all Seeds from Vanilla Pod and set aside.
• Place half of the Milk into a pot along with the Lemon Zest and Vanilla Pod, and let it nearly boil for few minutes.
• Turn off the heat and let the Milk cool and absorb the aroma.
• Combine the Egg Yolks, Sugar and Vanilla Seeds into a bowl. Mix well.
• Beat the Starch into the Egg mix, and add a small portion of the Milk ( lukewarm ). Mix everything the best you can till you manage to break all the lumps.
• Remove the Lemon Zest from the Milk...

EASY CUSTARD CAKE FILLING

Steps:

• Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
• Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.

OLD-TIME CUSTARD ICE CREAM

Steps:

• In a large heavy saucepan, combine sugar, flour and salt. Gradually add milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat immediately., Quickly transfer to a large bowl; place bowl in a pan of ice water. Stir gently and occasionally for 2 minutes. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir cream and vanilla into custard. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

HOME-MADE CUSTARD CREAMS

Steps:

• Cream sugar and margarine, then fold in flour, custard powder and vanilla essence until a roll-able dough is formed. Alternatively combine all ingredients in a food processor, and then by hand form the dough.
• Preheat the oven to 200C/fan 180C/gas 6.
• Flour a surface and roll out dough to roughly 1/2 cm thickness. Then cut out shapes, ensuring there is a duplicate of each shape you cut.
• Place shapes on a baking tray covered in baking parchment (or greased and floured), ensuring that one of each pair is put on upside down (i.e. flipped over, rather than rotated). Place in oven for 10 minutes, or until golden brown. Remove and cool on a wire rack.
• Blend the icing sugar and margarine, and then use to fill the custard creams once they are cool. Place a bit on the bottom (i.e. non-smooth side) of the first biscuit, then push the bottom of the first biscuit's pair onto this. Don't force together as otherwise the filling will just explode out the sides! Leave to set in a container or eat there and then.

CREAMY VANILLA CUSTARD ICE CREAM

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.

CUSTARD CREAM

Steps:

• Put the milk over moderate heat in pan of suitable size (you don't want too much surface area, to prevent too much milk from evaporating).
• Combine the egg yolks, sugar and corn starch in a heavy-bottomed pan. When the milk boils, turn down the heat.
• Combine the milk with sugar/egg-yolk mixture bit by bit, making sure the mixture is completely dissolved in the milk. Now add the vanilla extract or other flavouring.
• Now turn on the heat (not too high, but you don't have to be extremely careful either) and keep stirring until the mixture starts to boil again and then turn off the heat. I like to use a whisk, which helps to mix everything well and make the custard slightly fluffy.
• If you feel the custard is too fluid even after it has boiled you can consider adding a bit more corn starch, but be very sure to mix it with some milk first, and be sure to not let the custard continue boiling for too long.
• Pour the custard into serving dishes. The custard can be served while hot (but wait a few minutes, or you'll burn your mouth) or after letting it cool down (it will thicken slightly while cooling down).

SIMPLE CUSTARD CREAM

Steps:

• Whip cream until soft peaks form.
• Fold into custard.
• It's now ready to use :).

SIMPLE CUSTARD

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.