Homemade vanilla custard
Today I am going to tell you how to make some wonderful homemade custards with a vanilla flavor and that do not taste like eggs. As soon as you make them at home, they will become one of your go-to recipes, since they have nothing to do with those you buy in supermarkets.
To begin with, and as I always comment, the ingredients must be of good quality, and in this case the eggs should be from happy chickens, they will give the custard a bit of color.
So that it does not taste like an egg, the trick is to infuse the milk well with the vanilla pod. You can also add a teaspoon of vanilla essence, but in this case it is very important that it be a natural extract, otherwise the artificial vanilla flavor would ruin the result. The one from Madagascar is a very good option.
I don't roll up anymore and let's go with the recipe.
Ingredients
- 1 liter of milk
- 4 egg yolks
- 100g 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 the kettle (not all, reserve a little) and add the vanilla pod split open in half to infuse. If you want to ensure an extra vanilla flavor you can add the teaspoon of essence. Leave over medium heat until the milk boils, and then leave for about 5 minutes over low heat. Then withdraw to temper.
- In a bowl with the milk that we have reserved, dissolve the cornstarch, it cannot have lumps (the ball-tipped whisk will help you a lot).
- In another container , mix the egg yolks together with the sugar, and also add the cornstarch. Beat well with the help of some rods .
- Add the milk little by little to the previous mixture. The milk must be lukewarm otherwise it will form lumps, and the egg will not dissolve well or may curdle.
- Once it is well mixed, put it back over low heat until the preparation thickens, and do not stop stirring so that the bottom does not burn.
- Pour the custard into a bowl or like me, I prefer to serve them individually in mini cocottes .
- Put in the fridge for at least 6 hours and before serving you can decorate with cinnamon (its flavor marries wonderfully with the flavor of custard), or you can decorate with cookies.
Emile Henry ceramic kettle , Luigi Bormioli hermetic jars and Le Creuset ceramic mini cocottes
I hope you like this simple way to prepare custard. The Emile Henry kettle is a fabulous tool for this type of preparation, it amalgamates flavors and allows slow and moist cooking of any recipe.Author of the recipe: Luisa from Cocinando con mi carmela
