Today I'm going to tell you how to make some amazing homemade vanilla-flavored custard that doesn't taste like eggs. Once you make it at home, it will become one of your favorite recipes, since it has nothing to do with the ones you buy in supermarkets.
To start with, and as I always say, the ingredients must be of quality, and in this case the eggs should preferably come from happy hens, as they will give a bit of colour to the custard.
To avoid the eggy taste, the trick is to infuse the milk with the vanilla pod. You can also add a teaspoon of vanilla essence, but in this case it is very important that it is natural extract, otherwise the artificial vanilla flavour would ruin the result. Madagascar vanilla is a very good option.
I won't go on any longer and let's get on with the recipe.
Ingredients
- 1 liter of milk
- 4 egg yolks
- 100 g of sugar
- 1 vanilla pod
- 1 teaspoon vanilla extract
- 80 g of wheat flour (cornstarch, depending on how thick you like it, you can add more or less)
- Cinnamon to sprinkle
Preparation
- Heat the milk in a pot (not all of it, reserve a little) and add the vanilla pod cut in half to infuse. If you want to ensure an extra vanilla flavour you can add the teaspoon of essence. Leave on medium heat until the milk boils, then leave on low heat for about 5 minutes. Then remove from heat to cool.
- In a bowl with the reserved milk, dissolve the cornstarch. It must not have lumps (a whisk with a ball tip will help a lot).
- In another bowl, mix the egg yolks with the sugar, and also add the cornstarch. Beat well with the help of a whisk .
- Add the milk to the mixture little by little. The milk must be lukewarm, otherwise lumps will form and the egg will not dissolve properly or may curdle.
- Once it is well mixed, put it back on low heat until the preparation thickens, and keep stirring so that the bottom does not burn.
- Pour the custard into a bowl or, like me, serve it individually in mini cocottes .
- Place in the refrigerator for at least 6 hours and before serving you can decorate with cinnamon (its flavor goes wonderfully with the flavor of the custard), or you can decorate with cookies.
Emile Henry ceramic cooking pot , Luigi Bormioli airtight jars and Le Creuset mini ceramic cocottes
I hope you like this simple way of preparing custard. The Emile Henry cooking pot is a fabulous utensil for this type of preparation, it blends flavours and allows for slow, moist cooking of any recipe. Recipe author: Luisa from Cooking with my Carmela
