VANILLA CUSTARD RECIPE

Take pleasure in this vanilla custard that is both easy to make and delicious. In a shake, whether combined with fresh fruits, or when consumed on its own, its delightfully sweet scent performs exceptionally well. This delectable and adaptable delicacy is truly enticing and utterly delightful.

My vanilla custard recipe is going to be shared with you today. Despite the fact that it is not a meal that would normally be featured on my website, I have made the decision to post it at this time because I have received a lot of inquiries regarding the kind of vanilla custard that I used in my Makgeolli Shake recipe.

In that particular dish, I made use of vanilla custard that was purchased from a store. This custard is comparable to milk that is packaged in paper or plastic cartons, and it is easily accessible in Australia.

In light of the fact that vanilla custard is a fundamental component of desserts in Western cuisine, I was surprised to learn that many of you were having problems locating it. The questions that you asked caught me off guard! As a result of your inquiries, I have made the decision to divulge the recipe that I keep a secret. I really hope that you have as much fun with it as I do!

 RECIPE

A wonderful vanilla custard may be made with just a few basic ingredients, which are egg yolks, sugar, whole milk, and a touch of real vanilla essence. These ingredients are pretty straightforward. Because it lacks the true flavor that can only be provided by genuine vanilla, vanilla flavoring is something that I try to avoid using whenever possible. It is possible to utilize a vanilla pod; however, vanilla extract is inherently more convenient to use, has a longer shelf life, and is more affordable.

I’ve decided to incorporate some butter into the mixture so that it has a touch of opulence and a finish that is both rich and creamy. Butter makes everything taste better, as my husband uses to say quite frequently, and in this particular instance, I couldn’t agree with him more.

I have decided to use flour as a thickening agent because I want to achieve the ideal balance between a thick custard that is still pourable and one that does not interfere with the smoothness of my shakes. That cornstarch, which gives custard its distinctive pudding-like consistency, is frequently the ingredient of choice for many people, may give the impression that this is an exceptional occurrence. Flour, on the other hand, yields the same results while guaranteeing that the custard maintains a consistency that is suitable for blending.

SOME CRUCIAL TIPS TO MAKE YOUR VANILLA CUSTARD FLAWLESS

  • Before you add the flour, give the egg mixture a thorough whisking. This will ensure your base custard is smooth and free from any lumps.
  • Keep a close eye on the milk mixture as it heats, stirring it often. This will help prevent any unwanted scorching at the bottom of your saucepan.
  • To achieve a silky custard and avoid curdling the eggs, it’s essential that the milk mixture is warm, but not too hot.
  • Remember, freshness is everything when it comes to custard. For optimal taste and texture, store it in the refrigerator and consume it within 2-3 days.

WHY YOU SHOULD MAKE YOUR OWN CUSTARD AT HOME

 RECIPE

There is a particular enchantment that surrounds homemade food, a one-of-a-kind appeal that simply cannot be recreated by alternatives that are purchased from the commercial market. very when it comes to the recipe for my own vanilla custard, this rings very significant. Not only does it make my makgeolli shake more tasty, but it also subtly reduces the amount of alcohol flavor that it has.

What is the end result? A shake that is so seductive that it is difficult to limit oneself to just one glass! You are aware of what that implies! This is way too deliciously dangerous!

It is also noticeable that the handmade version tastes more authentic, and it is richer and creamier than the vanilla custard that is purchased from the shop, particularly when it is consumed on its own. So, it is absolutely worth the effort to make it at home!

INGREDIENTS FOR VANILLA CUSTARD

  • 3 egg yolks
  • 1/4 cup white sugar (about 57g / 2 ounce)
  • 2 Tbsp plain flour (all purpose flour) (20g / 0.7 ounce)
  • 1 cup whole milk (250g / 8.8 ounce)
  • 15g / 0.5 ounce butter, salted
  • 1/4 tsp vanilla extract

1 Tbsp = 15 ml, 1 Cup = 250 ml

HOW TO MAKE VANILLA CUSTARD RECIPE

1. Combine egg yolks and white sugar in a large bowl, whisking them together until they blend seamlessly. Then, whisk in the flour until the mixture achieves a smooth consistency.

2. Place the milk and butter in a saucepan. Warm them over low heat, stirring frequently to ensure even heating. Keep the mixture on the heat until the butter is fully melted into the milk, which should take around 5 minutes.

3. Gradually pour the warm milk and butter mixture into the bowl containing the egg mixture from step 1. Continuously whisk the ingredients while adding the milk to ensure a smooth combination.

4. Strain the combined mixture through a fine-mesh strainer, returning it to the saucepan. This step will help eliminate any lumps, ensuring a silky custard. Stir in the vanilla extract, then return the saucepan to medium-low heat.

5. Continue stirring until the custard thickens to your preference. This process usually takes around 8-10 minutes. Once achieved, remove the saucepan from the heat and allow the custard to cool down for about 5 minutes. Refrigerate the custard for at least 2 hours to cool down and let it set properly.

6. Your delicious homemade custard is now ready to enjoy. Use it in your shakes, such as a Makgeolli Shake, serve it with fresh fruit, or simply enjoy it on its own.

Ingredients

  • 3 egg yolks
  • 1/4 cup white sugar (about 57g / 2 ounce)
  • 2 Tbsp plain flour (all purpose flour) (20g / 0.7 ounce)
  • 1 cup whole milk (250g / 8.8 ounce)
  • 15 g butter , salted (0.5 ounce)
  • 1/4 tsp vanilla extract

Instructions

  • Combine egg yolks and white sugar in a large bowl, whisking them together until they blend seamlessly. Then, whisk in the flour until the mixture achieves a smooth consistency.
  • Place the milk and butter in a saucepan. Warm them over low heat, stirring frequently to ensure even heating. Keep the mixture on the heat until the butter is fully melted into the milk, which should take around 5 minutes.
  • Gradually pour the warm milk and butter mixture into the bowl containing the egg mixture from step 1. Continuously whisk the ingredients while adding the milk to ensure a smooth combination.
  • Strain the combined mixture through a fine-mesh strainer, returning it to the saucepan. This step will help eliminate any lumps, ensuring a silky custard. Stir in the vanilla extract, then return the saucepan to medium-low heat.
  • Continue stirring until the custard thickens to your preference. This process usually takes around 8-10 minutes. Once achieved, remove the saucepan from the heat and allow the custard to cool down for about 5 minutes. Refrigerate the custard for at least 2 hours to cool down and let it set properly.
  • Your delicious homemade custard is now ready to enjoy. Use it in your shakes, such as a Makgeolli Shake, serve it with fresh fruit, or simply enjoy it on its own.

Notes

1 Tbsp = 15 ml, 1 Cup = 250 ml

Nutrition Info (per serving)

Calories: 169kcal | Carbohydrates: 19g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 161mg | Sodium: 54mg | Potassium: 112mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 387IU | Calcium: 94mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

FAQ

What is vanilla custard, and what is it used for?

Vanilla custard is a rich and creamy dessert sauce or filling made from milk, sugar, eggs, and vanilla extract. It has a smooth and velvety texture with a delicious vanilla flavor. Vanilla custard can be used as a sauce drizzled over desserts like cakes or pies, or as a filling for pastries, tarts, or eclairs.

How do I prevent my custard from curdling?

To prevent the custard from curdling, it’s essential to heat the mixture slowly and continuously whisk it to ensure even cooking and prevent the eggs from scrambling. Additionally, tempering the eggs by gradually adding a small amount of the hot milk mixture to the beaten eggs before combining them with the rest of the milk mixture can help prevent curdling.

Can I make vanilla custard ahead of time?

Yes, vanilla custard can be made ahead of time and stored in the refrigerator until ready to use. To prevent skin from forming on the surface of the custard, press a piece of plastic wrap directly onto the surface before refrigerating. Custard can typically be stored in the refrigerator for up to 2-3 days.

Can I use vanilla extract instead of vanilla bean in custard?

Yes, you can use vanilla extract instead of vanilla bean in custard. While vanilla bean provides a more intense and aromatic flavor, vanilla extract is a convenient alternative and can be used in equal amounts. Simply add the vanilla extract to the milk mixture along with the eggs and sugar.

How do I thicken custard if it’s too thin?

If your custard is too thin, you can thicken it by cooking it over low heat for a few minutes longer, stirring constantly, until it reaches the desired consistency. Alternatively, you can mix a small amount of cornstarch or flour with cold milk or water to form a slurry and then whisk it into the hot custard. Cook the custard for a few more minutes until thickened. Be sure to taste the custard after thickening and adjust the sweetness or flavor as needed.

 

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