Creamy Custard Archives * Food Brainwash

Tag: Creamy Custard

10/03/2024

Luxurious Bread and Butter Pudding with Silky Chocolate Sauce

Indulge in the classic comfort of Bread and Butter Pudding, perfectly portioned for two. This dessert is taken to new heights with the addition of a homemade chocolate sauce, meticulously melted in a Bain Marie to ensure a smooth, velvety texture. The combination of …

Baking, Desserts, Hot Puddings, Party

by Angela S

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10/03/2024

Bread and Butter Pudding Recipe for Two

Baking, Desserts, Hot Puddings, Party

by Angela S

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10/03/2024

Easy Homemade Vanilla Custard Recipe for Two

Easy Homemade Vanilla Custard Sauce Recipe

Experience the delight of homemade custard, a rich and creamy dessert that is as versatile as it is delicious. With a perfect balance of milk, cream, and vanilla, this custard recipe is ideal for serving as a dessert on its own, as a base for fruit salads, or as a luxurious filling for pastries and cakes. Simple yet sophisticated, this custard is sure to become a staple in your dessert repertoire.

Print Recipe

Prep Time 20

Cook Time 10

Course Dessert, puddings, Sauces

Cuisine British

Servings people

Calories 283 kcal

Equipment

1 Medium Saucepan
1 Wooden spoon
1 Medium Bowl
1 Whisk
1 Small sieve
1 Serving jug
1 Small bowl
1 Measuring spoons
1 Weighing scales

Ingredients

2 eggs use the egg yolk only
5 ml vanilla essence
15 g cornflour
30 g caster sugar
150 ml whole milk
50 ml double cream

Instructions

In a medium bowl, whisk together the cornflour and caster sugar.
Separate the eggs.
Add yolks into the medium bowl with the sugar and cornflour.
Beat the eggs, cornflour and sugar until it is a smooth paste.
In a saucepan, gently heat the whole milk, vanilla essence and double cream until warm but not boiling.
Gradually pour some warm milk and cream mixture into the egg mixture, stirring continuously. this is called tempering.
Next gradually add all of the milk mixture.
Transfer the entire mixture back into the saucepan.
Cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes.
DO NOT LET IT BOIL, or the eggs will scramble.
Strain and Serve: Strain the custard through a fine sieve to remove any lumps, then pour into a serving dish or jug.
Serve warm WITH YOUR HOT PUDDING
or cool with your trifle, depending on your preference.

Notes

For a skin-free surface as it cools, cover directly with plastic wrap.
Adjust cornflour for desired thickness; more for thicker custard.
Adjust the sugar level for desired sweetness.
Freeze the egg whites, you can use them for meringues later.

Nutrition

Serving: 1portionCalories: 283kcalCarbohydrates: 27gProtein: 6gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 232mgSodium: 46mgPotassium: 163mgFiber: 0.1gSugar: 20gVitamin A: 755IUVitamin C: 0.1mgCalcium: 136mgIron: 1mg

Keyword Creamy Dessert, Homemade Custard,, sauce, Vanilla Custard

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Desserts, Hot Puddings, Sauces

by Angela S

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