Ingredients for Soft Custard
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How to Make Soft Custard
- In a medium saucepan, heat 1 ¾ cups (420ml) of milk over medium heat. Bring to a simmer, stirring occasionally, until small bubbles begin to form around the edges.
- In a separate bowl, whisk together 3 large eggs, ½ cup (100g) granulated sugar, and a pinch of salt until light and frothy.
- Gradually whisk in ¼ cup (60ml) of the warm milk from the saucepan into the egg mixture to temper the eggs. This prevents them from scrambling.
- Slowly pour the tempered egg mixture into the saucepan with the remaining milk, whisking constantly.
- Cook over very low heat, stirring continuously with a spatula, scraping the bottom and sides of the pan to prevent sticking. The custard is ready when it thickens enough to coat the back of a spoon (about 8-10 minutes).
- Remove from heat immediately and strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Stir in 1 teaspoon of vanilla extract.
- Cover the surface of the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled.
- Serve your chilled Soft Custard in tall glasses, topped with whipped cream and toasted coconut flakes. Alternatively, use it as a luscious pudding sauce over your favorite dessert.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
121g
Fat
35g
Carbs
13g
