Ingrédients pour Homemade English Custard
- 1 cup whole milk
- Double Cream
- 4 large egg yolks
- Caster Sugar
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Comment préparer Homemade English Custard
- Gently heat 1 cup of whole milk and ½ cup heavy cream in a medium saucepan over medium-low heat until just simmering. Do not boil.
- In a separate bowl, whisk together 4 large egg yolks and ¼ cup granulated sugar until the mixture is pale, thick, and ribbons fall from the whisk.
- Temper the egg yolks by slowly whisking in about ⅓ of the hot milk mixture. This prevents the eggs from scrambling.
- Gradually pour the tempered egg mixture into the remaining hot milk mixture, whisking constantly.
- Return the mixture to the saucepan over very low heat. Stir continuously with a spatula or whisk, scraping the bottom and sides of the pan to prevent scorching, until the custard thickens enough to coat the back of a spoon (about 5-7 minutes). Do not boil.
- Remove from heat immediately. Strain the custard through a fine-mesh sieve into a bowl to remove any lumps. This step is optional but yields a smoother custard.
- Cover the surface of the custard with a piece of plastic wrap pressed directly onto the surface to prevent a skin from forming. Let cool completely before serving.
- Serve warm or cold. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
50g
Fat
54g
Carbs
5g
