How To Make Vanilla Custard
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How To Make Vanilla Custard
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Vanilla Custard Recipe. Creamy Vanilla Custard flavoured with coffee, rum or chocolate. Can be served with a variety of tasty desserts. Experience our Vanilla Custard recipe.
- Serves:
- 2 to 4
- Preparation Time:
- 25 minutes
- Cooking Time:
- 15 minutes
- Total Time:
- 40 minutes
Step 1: You will need
- 6 egg yolks
- 100 g sugar
- 230 ml milk
- 230 ml cream
- 1 vanilla pod
- 2 bowls
- 1 saucepan
- 1 whisk
- 1 wooden spoon
- 1 sieve
- 1 cutting board
- 1 knife
Step 2: Prepare the vanilla pod
Begin by cutting the vanilla pod lengthwise without cutting it all the way through. Next, scrape the pulp from the inside and put both the pod and the pulp into a pan.
Step 3: Warm the milk and cream
Now place the pan over a medium heat adding the cream and milk, being careful not to let it boil. Allow it come to a slow simmer and then immediately remove it from heat.
Step 4: Blend the yolks and sugar
In a bowl mix the yolk and sugar together with the whisk, blending well until the mixture turns pale.
Step 5: "Temper" the yolks
While continuing to whisk the yolk and the sugar, slowly add some of the milk into the bowl a little at a time. This action is called “tempering.”
It is done to slowly bring the temperature of the egg mixture up to the temperature of the milk without cooking the eggs. When the eggs are tempered, add them to the milk. Mix together gently without creating a foam.
Step 6: Cook the custard
Place the mixture over a medium heat while slowly stirring using the wooden spoon. Be sure to scrape the spoon along the bottom of the pan so that the custard does not stick and overcook.
Continue to cook until the mixture begins to thicken. The sauce is thick enough when you can draw a line along the surface of the spoon with your finger and the line remains visible.
The custard should never be allowed to come to a boil. The moment it begins to thicken, remove from the heat. If it overcooks the custard will curdle and you'll have to start again!
Step 7: Strain the custard
After removing the custard from the heat, immediately pour it through a sieve and strain. It needs to have a smooth but slightly clingy consistency.
Step 8: Serve
Serve your custard with fresh berries or any puddings and serve it either hot or cold.
The custard can be flavoured by adding: Instant coffee (add to milk and cream as it comes to a simmer); Rum (add in at the end of cooking along with 2 Tbsp of coconut milk); or Chocolate (add about 75 g. just before straining the custard).
Tips & Comments
Using the vanilla pod as instructed does give superior results but is much more expensive than vanilla extract (same as essence?). If using the extract, add it after straining the custard as the flavor dissapates quickly at high temperatures. I agree, the custard should not be boiled as the quality would be impaired. It was probably unintentional in the video. The verbal instructions were more to the point.
it looks tastey.. im gonna try it =D
so does this taste good?? I dont wnt to waste my vanilla pod - which is VERY precious btw, as it comes from tonga...mmmmmm
right. so what happened to the bloody pod?
The scrapings of the vanilla pod is added to the pan - put over medium heat and cream and milk are then added.
If look close you can see that he boiled custard...that would ruin it because protein is overcooked and water splits from mixture...you would end up with scrambled watery mix. Never boil custard!!! protein overcooks at 70 C so keep under that.
u boil it with the milk
o_o what happened to the pod?
The vanilla pod is opened and scraped, but it is never added to any of the mixture!