Easy Thick Custard - Homemade One Pot Recipe
This custard is basically crème patisserie which is a thick and delicious custard that is made with eggs, sugar, cornstarch, milk, vanilla, cream and butter. It is simple to make and pairs well with desserts, cakes, tarts and fresh fruit.
Equipment
- Sauce pot (heavy bottom)
- Whisk
- Cling wrap
- Sieve
Ingredients
- 1 cup milk
- 2 tsp vanilla extract
- 2 eggs
- 1 egg yolk
- 1/2 cup castor sugar
- 30 gm corn flour
- Pinch of salt
- 30 gm butter cold and cubed
Instructions
- In a jug whisk the eggs, egg yolk, sugar, corn flour, vanilla until smooth. Add the milk, salt and whisk again until smooth.
- Pour into a heavy bottom sauce pot and place on low heat. Do not leave the pot, whisk the mixture constantly. As we are making it directly over the heat without tempering we need to ensure the mixture is heating evenly and gradually so make sure to whisk. It doesn’t have to be vigorously but just making sure the mixture is being combined well, scraping down the sides as well.
- After a couple of minutes the mixture will slowly start to thicken, at first it will have the consistency single cream, then it will get thicker and become a pudding consistency. This should take anywhere between 2-5 minutes. Keep whisking during this time.
- Once the mixture has thickened allow it to bubble for 10-15 seconds to cook out the eggs.
- Take off the heat and add the butter, whisk well to combine.
- Pass the custard through a sieve into a bowl to remove any lumps and make it silky smooth.
- Cover with cling wrap, making sure it is touching the custard before allowing it to cool. Enjoy it warm or cold!
Notes
- The heat must be on low to slowly warm and cook the custard.
- Keep whisking the custard constantly.
- The cold butter cools the custard down quickly and makes it more firm once set.
- Straining the custard will make sure it is smooth.