Velvety Vanilla Custard Recipes

VANILLA CUSTARD

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!

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.

RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD

Steps:

• Crust:
• Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.
• Filling:
• Preheat the oven to 400 degrees F.
• Scald the milk and half-and-half.
• Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.
• Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.

VELVETY VANILLA CUSTARD

Steps:

• In a heavy medium saucepan, use a wooden spoon to combine yolks, milk and sugar. DO NOT PREHEAT SAUCEPAN.
• Cook over medium heat, stirring continuously, until the custard just coats the back of a clean metal spoon. Remove from heat and stir in vanilla.
• Place saucepan in a large bowl of ice water for about 2 minutes to cool. Keep stirring!
• Pour custard into a bowl (or individual serving bowls) and cover surface with plastic wrap to keep a skin from forming on the surface. Chill for at least 2-3 hours. Sprinkle with fresh berries if desired, and serve.