Dessert
Custard
DessertOrigin: France
Classic poured custard of milk, egg yolks, sweetener and vanilla.
Prep
10 min
Cook
15 min
Total time
25 min
Portions
6
Total weight
613 g
Per portion
102.2 g
Ingredients
- Milk500 ml
- Yolk60 g
- Cane Sugar50 g
- Vanilla2 g
- Salt1 g
Method
Heat the milk
- Heat the milk with the vanilla until steaming (about 80°C) — do not boil hard.
- Remove from the heat.
Temper the yolks
- Whisk the yolks with the sugar and salt until pale.
- Slowly pour in the hot milk while whisking (tempering).
Thicken
- Return to a clean pan over low heat.
- Stir constantly with a wooden spoon until the custard coats the back of the spoon (about 82–84°C) — do not boil or it will scramble.
Strain and serve
- Strain into a jug.
- Serve warm or chill, stirring occasionally as it cools.
Serving
Serve warm or cold over desserts and fruit. Stir as it cools to prevent a skin, or cover with film on the surface.
Storage
Refrigerate covered up to 2 days; do not reboil.