Easy Custard Recipe

Introduction

This easy custard recipe is a creamy and versatile dessert base that you can enjoy warm or chilled. Made with simple ingredients like cream, milk, and egg yolks, it’s perfect for drizzling over cakes, pies, or enjoying on its own.

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 heavy cream and whole milk in a saucepan over medium heat. Whisk occasionally and remove from heat just as it begins to simmer with bubbles along the edges.
2. Step 2: In a medium bowl, whisk together the egg yolks, honey, arrowroot powder (or substitute), and vanilla extract. While whisking continuously, very slowly pour half of the hot cream mixture into the egg mixture to temper the eggs without curdling.
3. Step 3: Return the tempered egg mixture to the saucepan. Stir over medium-low heat for 1 to 3 minutes until the custard slightly thickens. Remove from heat; it will continue to thicken as it cools.
4. Step 4: Serve the custard warm by drizzling over desserts, or chill it by transferring to a bowl. Cover the surface with plastic wrap touching the custard to prevent a skin. Chill for at least 4 hours or overnight before serving.

Tips & Variations

• Use arrowroot powder or tapioca flour if you want a gluten-free thickener instead of cornstarch.
• For a richer custard, substitute some of the milk with more heavy cream.
• Add a cinnamon stick or lemon zest to the cream while heating for extra flavor; strain out before tempering the eggs.
• If you notice any lumps, strain the custard through a fine sieve before chilling or serving.

Storage

Store the custard in an airtight container in the refrigerator for up to 3 days. Keep the surface covered with plastic wrap directly on the custard to prevent skin formation. Reheat gently on the stove over low heat if serving warm, stirring constantly to avoid curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of honey?

Yes, you can substitute honey with granulated sugar or maple syrup. Adjust the sweetness to your preference and whisk well to dissolve.

What causes custard to curdle and how can I prevent it?

Custard curdles when eggs cook too quickly or at too high a temperature. To prevent this, temper the eggs by slowly adding hot cream while whisking continuously, and cook the mixture gently over low heat.

Easy Custard Recipe

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★★★★★

4.8 from 129 reviews

• Author: Rafael
• Total Time: 20 minutes plus 4 hours chilling if desired
• Yield: 4 servings 1x
• Diet: Low Lactose

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Description

This easy custard recipe is a smooth, creamy dessert base made from rich heavy cream, whole milk, egg yolks, and natural sweeteners. It is gently cooked on the stovetop to create a luscious, thickened custard that can be served warm or chilled, perfect for drizzling over cakes, pies, or enjoying on its own.

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Ingredients

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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

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Instructions

1. Heat cream: Add the heavy cream and whole milk to a saucepan over medium heat. Whisk occasionally until the mixture just begins to simmer and bubbles form along the edges, then promptly remove it from the heat to prevent boiling.
2. Temper eggs: In a medium bowl, whisk together the egg yolks, honey, arrowroot powder (or your choice of starch), and vanilla extract. While continuously whisking, slowly pour half of the hot cream mixture into the egg mixture to gradually raise the temperature and prevent the eggs from curdling.
3. Combine and thicken: Return the tempered egg mixture back into the saucepan with the remaining cream mixture. Stir constantly over medium-low heat for 1 to 3 minutes until the custard slightly thickens. Be careful not to overheat to avoid scrambling the eggs. Remember, the custard will continue to thicken as it cools.
4. Serve: You can serve the custard warm immediately by drizzling over your favorite cakes, pies, or desserts. Alternatively, transfer the custard to a bowl, cover the surface directly with plastic wrap to prevent skin formation, and refrigerate for at least 4 hours or overnight. When chilled, spoon into individual glasses or dishes to serve cold.

Notes

• Slowly temper the eggs to prevent curdling and ensure a smooth custard texture.
• Use plastic wrap pressed directly onto the surface of the custard to avoid a skin forming during chilling.
• You can substitute cornstarch with arrowroot powder or tapioca flour depending on availability or dietary preferences.
• For a sweeter custard, you may adjust the honey quantity to taste, but keep in mind this affects the nutritional content.
• Serve warm for a comforting dessert or chilled for a refreshing treat.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

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