Custard is a traditional homemade dessert, but it's from someone else's house, because in ours, it was made with powder, of course. So we decided to make some homemade custard to discover the best combination of flavorings, assuming the recipe itself wouldn't hold much of a secret. But what a surprise when we started cooking and ended up with five different levels of sweetened scrambled eggs.
We tried everything, and after MANY failed attempts, we discovered that the only trick to making good custard is in the cooking process. As the Torres brothers explain, cooking it in a bain-marie guarantees a silky, lump-free texture. Having solved the main problem, all that remained was to decide on the flavorings. The good news is that after 10 failed recipes, we were clear about the flavor: the more the better. So instead of choosing between vanilla, cinnamon, or lemon, we decided to include them all.
Index
- 1 Necessary ingredients
- 2 How to prepare homemade custard
- 3 How to avoid lumps in custard?
- 4 How to fix a very runny custard?
- 5 Ingredients
- 6 Instructions
Necessary ingredients
How to prepare homemade custard
〉The longer the milk rests, the stronger its aroma will be. Ideally, let it rest overnight.
〉Blanking is beating the egg yolks and sugar until the mixture turns from deep yellow to pale yellow. It will also slightly increase in volume and make your forearms sore.
〉Spoiler alert: if you pour the hot milk you will have scrambled eggs that taste like meringue.
How to avoid lumps in custard?
The key to preventing lumps from forming when preparing custard is to cook it in a double boiler instead of directly over the heat. It's also essential to stir constantly with a wooden paddle, occasionally using a whisk to break up any lumps that may have formed, preventing bubbles from forming. Remember that the custard should never boil.
If any lumps have formed, it's best to remove the custard from the heat, blend it to break it up, and return it to the heat to finish cooking, stirring constantly.
How to fix a very runny custard?
If the custard is too runny, you can always cook it for longer to reduce it, making sure no lumps appear. Remember that custard solidifies completely in the refrigerator, so it's important to let it cool to reveal its final texture.
Servings 5
- Amount per serving
- % Daily Value *
- Saturated Fat 7.7 g39 %
- Sugars 12.2 g
*Percent daily values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.
