• Elena

The perfect vanilla custard


Vanilla custard is one om my favorite filling for cakes, pies, pretty much anything. It's also so easy to turn into a vanilla sauce for pies or a diplomat cream, so it's really one of the best recipes to have in your sleeve.


I confess I have been terrified to make my own vanilla custard. I've expected it to be so complicated to get right, and to be honest my first ever attempt to a custard ended up in a loose sauce that was more of a vanilla soup than a custard.. That was until I combined a couple of recipes to find my own perfect match, the one I know works smoothly every time.

The best way to obtain the vanilla flavor is actually with a vanilla bean, but because of the price of vanilla right now I tried to find a way to go around it. If you have a vanilla bean feel free to use that instead of the vanilla paste. In that case, split the vanilla bean down its length using a knife scrape out the seeds. Add the vanilla bean to the pan with the milk before you warm it up. When the milk gets close to its boiling point take the pan from the stove and set it aside to infuse for 15 minutes. Strain the hot milk mixture into the eggs and proceed as the recipe says.


The recipe is quite straight forward, but you really want to stand by your saucepan and mix constantly, especially towards the end. If you get distracted and start seeing some brown clumps in your custard don't panic. Simply strain the custard again i the end before adding the butter and it's ready to go!

 

𝒱𝒶𝓃𝒾𝓁𝓁𝒶 𝒸𝓊𝓈𝓉𝒶𝓇𝒹

2,5 dl whole milk

3 egg yolks

70 gr sugar (3/4 dl)

20 gr cornstarch (2 tbsp)

1 tsp vanilla paste or 2 tsp vanilla sugar

10 gr cold butter


Use a medium saucepan to heat up the milk until it gets almost to the boiling point, then turn off the stove an set aside.


In a bowl, whisk the yolks and sugar until light and fluffy. Sift in the cornstarch and whisk it in until all eventual lumps disappear.


Add the milk a little at the time while whisking. Continue until all milk is incorporated and you have a smooth mix. Pour the mix back into the saucepan and put it back on the stove at medium heat. Stir all the time to prevent the cream from sticking to the bottom and burn. After a while (have patience there) you’ll see that the mix starts to thicken. When all liquid is gone and you have a thick cream, remove the pan from the heat and mix in the vanilla paste.


Move the cream to a heat proof bowl and mix in the cold butter. Cover the bowl with plastic wrap making sure to gently press the plastic against the surface of the cream to prevent a skin from forming. Let it cool at room temperature before moving the bowl to the fridge. Let it set a few hours before using it (best over night).


TIPS: make it lactose-free by using lactose-free milk and lactose-free butter.


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