Custard

vanilla pudding

A quick basic recipe in between, that of custard. Super easy to prepare and a delicious classic treat.

For anyone who can not get enough of a dessert, custard is an absolute must. When combined for example with fresh fruit or a fresh coulis of fruit, everyone undoubtedly recognizes the irresistible urge to lick his or her empty plate clean when finished eating (at least I do).

Although I,  like most people, very like desserts, I eat it very little (though for me that occasionally is quite tough). The times I make custard is because I want to incorporate it in some recipe that I planned to prepare. Custard is used in so many recipes that I am not going to mention all of them overhere because there are simply too many, but the enthusiastic home baker will undoubtedly understand what I mean. However, I do not want to withhold this basic recipe to the early-stage or less keen home baker, and that’s why I believe it belongs on my site.

 

Recipe Custard

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: ½ liter

Recipe Custard

Ingredients:

  • 375 ml milk
  • 100 gr granulated sugar
  • 25 gr flour
  • 3 egg yolks
  • 1 vanilla bean

Directions:

  1. Remove the seeds from the vanilla bean.
  2. In a mixing bowl beat the egg yolks together with 50 gr of sugar thoroughly.
  3. Add the flour and beat all together firmly to prevent lumps.
  4. In a sauce pan bring milk together with the rest of the sugar and the vanilla seeds to a boil.
  5. Once the milk starts to boil, remove the pan from the heat, pour a small dash to the egg/sugarmixture and mix with a whisk until a paste (this is called 'family making').
  6. Add the paste gently to the rest of the pan with boiled milk and bring to a boil while stirring.
  7. Let the mixture, by stirring, boil for 1 (one) minute until it gets a thick texture and becomes a pudding.
  8. Rinse the plate or flat dish with cold water (do not dry) and pour the pudding on it.
  9. Cover the pudding immediately with plastic wrap to prevent skin formation and set aside to cool (preferably in the fridge).

Notes

NOTE! In case you serve custard as a warm dessert, it's obvious not to let it cool down first but to serve it immediately.

http://murielsbakingpassion.com/vanilla-pudding/

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