Ingredients for Custard Cream
- 2 cups whole milk
- 1/2 cup granulated sugar (or 3/4 cup powdered sugar, or 1/3 cup cane sugar)
- 3 large egg yolks
- Cornstarch
- Vanilla Extract
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How to Make Custard Cream
- In a medium saucepan, heat the milk over medium heat.
- In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until smooth and pale.
- Bring the milk to a gentle simmer. Do not boil.
- Gradually whisk about 1/3 of the hot milk into the egg yolk mixture to temper it. This prevents the eggs from scrambling.
- Slowly pour the tempered egg yolk mixture into the remaining hot milk, whisking constantly.
- Add the vanilla extract (or other flavoring).
- Continue to cook over low heat, whisking constantly, until the custard thickens and coats the back of a spoon (about 2-3 minutes). Do not boil.
- Remove from heat and continue whisking for another minute to prevent lumps. If too thin, whisk in 1/2 teaspoon of cornstarch mixed with a tablespoon of cold milk.
- Pour the custard into individual serving dishes or a larger bowl.
- Serve warm or chilled. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
200g
Fat
24g
Carbs
19g
