This is one of the simplest homemade custard I have come across. It might not be the most sophisticated custard, but I do think it is the easiest to make.
Original Recipe from: Australia’s Best Recipes: Homemade Custard
Below is just my (adapted) short-hand version for myself.
Substitute or adj. qty according to personal preference
Ingredients (6-8 persons)
(A)
- eggs – 2
- cornflour – 3T
- milk – 3C
(B)
- sugar – 4T
- vanilla essence – 1tsp
- salt – small pinch
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Steps (summary)
1) whisk (A) together in saucepan, over med-low heat. Stir/whisk constantly till thick & creamy. (It will thicken further when it cools, so don’t over cook!)
Be patient. It has to be cooked slowly. ( approx. 15-17 mins)
2) remove from heat. Whisk in (B)
How to Store Homemade Custard?
Let cool about 5-10mins. Cover with plastic wrap. (Make sure wrap touches surface of custard by piercing holes through cling/plastic wrap. This is to prevent skin forming on top of custard. That is, if you don’t want the skin. Some people do.)
Refrigerate to set.
How Long Can you Keep the Custard?
2-3 days in the fridge.
Can you Reheat Custard from the Fridge?
Yes. Put in pan, stirring over low-medium heat. It should thicken further as it reheats.
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