Easy Custard Recipe

Introduction

This easy custard recipe creates a smooth, creamy dessert that’s perfect for drizzling over cakes or enjoying on its own. Made with simple ingredients and a few careful steps, it’s a classic treat you can whip up anytime.

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

1. Step 1: Heat the cream. Combine the heavy cream and whole milk in a saucepan over medium heat. Whisk occasionally and heat until it just starts to simmer with bubbles along the edges, then remove from the heat.
2. Step 2: Temper the eggs. In a medium bowl, whisk together the egg yolks, honey, arrowroot powder (or your chosen starch), and vanilla extract. While continuously whisking, very slowly pour half of the hot cream mixture into the egg mixture to warm it without curdling.
3. Step 3: Combine and thicken. Return the tempered egg mixture to the saucepan with the remaining hot cream. Stir constantly over medium-low heat for 1 to 3 minutes until the custard slightly thickens. Keep in mind it will thicken further once removed from heat.
4. Step 4: Serve or chill. Enjoy the custard warm by drizzling it over cake or pie, or for a chilled dessert, transfer it to a bowl, cover with plastic wrap pressed directly on the surface to prevent a skin, and refrigerate for 4 hours or overnight. Serve chilled in individual glasses.

Tips & Variations

• Use arrowroot or tapioca flour as gluten-free alternatives to cornstarch without altering texture.
• Add a pinch of cinnamon or nutmeg for a warm spice twist.
• For a richer custard, substitute half the milk with additional heavy cream.
• If your custard thickens too much, gently whisk in a bit of warm milk before serving.

Storage

Store custard in an airtight container in the refrigerator for up to 3 days. When chilled, keep the plastic wrap pressed on the surface to avoid a skin forming. To reheat warm custard, gently warm it in a saucepan over low heat while stirring constantly. Avoid boiling to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

Using whole eggs will change the texture and firmness of your custard, making it less rich and more set like a pudding. This recipe is designed specifically for yolks to achieve a creamy consistency.

What can I do if my custard curdles?

Curdling usually happens if the eggs cook too quickly from the hot liquid. To fix it, strain the custard through a fine mesh sieve and whisk vigorously to smooth it out. To prevent curdling, always temper the eggs slowly with the hot mixture and cook gently over low heat.

Easy Custard Recipe

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★★★★★

4.8 from 72 reviews

This easy custard recipe creates a creamy, smooth dessert that can be enjoyed warm or chilled. Made with simple ingredients like heavy cream, whole milk, egg yolks, honey, and vanilla, this custard is thickened naturally with a bit of cornstarch or alternative thickening powder. Perfect as a standalone dessert or as a luscious topping for cakes and pies.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard 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

1. Heat Cream: Add the heavy cream and whole milk to a saucepan and place it over medium heat. Whisk occasionally and heat until the mixture just starts to simmer, with bubbles forming along the edges. Remove from heat immediately to avoid boiling.
2. Temper Eggs: In a medium bowl, whisk the egg yolks, honey, arrowroot powder (or chosen thickener), and vanilla extract until fully combined. While continuously whisking the egg mixture, very slowly pour about half of the hot cream mixture into the bowl to gradually raise the temperature of the eggs without curdling them.
3. Combine and Thicken: Pour the tempered egg and cream mixture back into the saucepan with the remaining cream. Place the pan over medium-low heat and stir continuously for 1 to 3 minutes until the custard slightly thickens. Be careful not to let it boil, as this can cause curdling. The custard will continue to thicken as it cools.
4. Serve or Chill: The custard can be served warm as a drizzle over cakes, pies, or other desserts. To serve chilled, transfer the custard to a bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and refrigerate for at least 4 hours or overnight. Once chilled, spoon into glasses for serving.

Notes

• Slowly tempering the eggs is crucial to prevent them from scrambling when adding hot cream.
• Use fresh, high-quality eggs for the best texture and flavor.
• You can substitute honey with maple syrup or sugar if preferred.
• Arrowroot powder, tapioca flour, or cornstarch all work well as thickening agents; choose based on availability or dietary preference.
• To avoid a skin forming on the custard while chilling, ensure the plastic wrap touches the surface of the custard completely.
• This custard can be stored in the refrigerator for up to 2 days.

Keywords: custard, easy custard recipe, homemade custard, creamy dessert, stovetop custard, egg yolk custard, simple dessert