Stirred Custard Recipe
This homemade vanilla custard is silky, creamy, and super easy to make!�
Hey foodies! Anne Carter here from Beyond The Bayou Blog. I’ve got a yummy treat for you: a Stirred Custard Recipe! Let’s make your day even sweeter with this easy recipe.
Stirred custard is a velvety-smooth dessert made from simple ingredients like eggs, milk, and a touch of sweetness. In this recipe, we’ll whisk together rich cream, whole milk, and egg yolks, adding a hint of honey and vanilla for extra flavor.
It’s all about slow cooking and constant stirring until the custard thickens to perfection. Serve it warm over your favorite desserts for a comforting indulgence, or chill it in the fridge for a refreshing treat. I personally drizzle it on Chocolate Mug Cake.
Get ready to experience dessert heaven with every spoonful!
What Is Custard?
A custard is a simple concoction of milk, eggs, and sugar that can be served warm or cold. It is occasionally flavored with things like vanilla beans. Delicious as a delicacy on its own, it can also take center stage in desserts like cr�me caramel and creme brulee.
How to Make Stirred Custard?
Step 1: Heat the Cream
- Pour the heavy cream and milk into a saucepan.
- Place the saucepan over medium heat.
- Whisk occasionally until tiny bubbles form around the edges, then remove from heat.
Step 2: Temper the Eggs
- Crack the egg yolks into a medium bowl.
- Add honey, arrowroot powder (if available), and vanilla extract. Whisk until smooth.
- Slowly pour about half of the warm cream mixture into the bowl with the eggs while whisking continuously.
Step 3: Stir Together
- Pour the egg mixture back into the saucepan with the remaining cream.
- Return the saucepan to medium-low heat.
- Stir gently and consistently for 1 to 3 minutes until slightly thickened. Avoid boiling.
Step 4: Serve
- Serve warm over cake, pie, or dessert of choice, or chill for later.
- If chilling, transfer custard to a bowl, cover the surface with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Spoon into individual servings when ready to enjoy.
Some Additional Tips for You!
- Temper Those Eggs: When adding the hot cream to the egg mixture, do it slowly and whisk continuously. This tempering process prevents the eggs from scrambling and ensures a smooth, creamy custard.
- Choose Your Thickener Wisely: Use cornstarch, arrowroot powder, or tapioca flour to thicken your custard. Each one works slightly differently, so choose based on your preference and dietary needs. Cornstarch tends to give a smoother texture, while tapioca flour adds a bit of chewiness.
- Embrace the Vanilla: Don’t skimp on the vanilla extract! It adds that classic, irresistible flavor to your custard. For an extra kick, you can even use a vanilla bean instead of extract for those beautiful specks of vanilla throughout.
- Strain for Silky Smoothness: After cooking your custard, pass it through a fine-mesh strainer. This step removes any lumps or bits of cooked egg, giving you a silky smooth texture that’s pure perfection.
- Prevent Skin Formation: Nobody wants skin on their custard! To prevent this from happening, press a piece of plastic wrap directly onto the surface of the custard before chilling. It creates a barrier and keeps your custard silky smooth.
- Patience is Key: Let your custard chill in the fridge for at least 4 hours or overnight. This gives it time to set and allows the flavors to meld together beautifully. Trust me, it’s worth the wait!
What to Serve with Stirred Custard?
In Case You Have Leftovers!
- Storage: Homemade custard can be refrigerated for 3 to 4 days, making it perfect for preparing ahead of time.
- Reheating: Avoid microwaving chilled custard to prevent curdling. Instead, gently warm it in a double boiler, adding more cream or milk if needed to adjust the consistency.
- Make-ahead: Custard is a great make-ahead dessert. Just give it a stir before serving and add your favorite toppings.
- Fridge-friendly: Keep custard fresh by storing it in the fridge, ensuring it stays delicious for several days.
- Consistency: If the custard thickens in the fridge, thin it out with cream or milk before reheating.
- Serve warm: Enjoy custard warm by gently heating it in a double boiler, ensuring a smooth and creamy texture without curdling.
Stirred Custard Recipe
This homemade vanilla custard is silky, creamy, and super easy to make!�
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Calories: 353kcal
Servings: 4
Equipment
- Medium Saucepan
- Whisk
- Wooden Spoon
- Measuring Cups
- Bowl
- Fine-mesh strainer
Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 2 tablespoons honey
- 2 teaspoons cornstarch arrowroot powder, or tapioca flour
- 1 teaspoon vanilla extract
Instructions
- Heat cream and milk in a saucepan until simmering.
- Whisk egg yolks, honey, arrowroot powder, and vanilla in a bowl.
- Slowly pour half of the hot cream into the egg mixture, whisking continuously.
- Return the egg mixture to the saucepan and stir over medium-low heat until slightly thickened.
- Serve warm over desserts or chill in the fridge.
- Cover the custard with plastic wrap to prevent a skin from forming.
- Refrigerate for 4 hours or overnight.
- Serve chilled and enjoy your creamy custard!
Nutrition
Calories: 353kcal | Carbohydrates: 16g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 318mg | Sodium: 51mg | Potassium: 180mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 1289IU | Vitamin C: 0.4mg | Calcium: 145mg | Iron: 1mg
