A Step-By-Step Guide To Making Custard From Scratch

Are you a fan of custards? Try making custard at home! Making a classic custard at home is super easy with these step-by-step recipes!

Planning to explore custard recipes for the festive season? You need to get the basics right first! There are mainly three kinds of custards, baked, stirred and steamed. Steamed and baked custard have a similar consistency; they’re jiggly and have a smooth glazed surface. Baked custard is usually cooked in the oven; the custard mixture is poured into individual ramekins or a baking dish and is then baked in a water bath until it sets. This method allows for gentle and even cooking, resulting in a smooth and delicate texture. The slow and even baking process allows the proteins in the eggs to coagulate gently, creating a soft and creamy consistency.

Stirred custard or stovetop custard involves cooking the custard over low to medium heat, with constant stirring which prevents the custard from curdling or burning. Stirred custards can actually vary in texture depending on how they’re cooked. If not stirred continuously or if cooked at too high a heat, it may become lumpy or curdled. However, when carefully prepared, stirred custard can still be quite creamy.

Stirred Vanilla Custard

Ingredients:

• 2 cups whole milk
• 4 large egg yolks
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

Method

• Whisk together the egg yolks and sugar and in a separate small bowl, dissolve the cornstarch in a few tablespoons of the milk. Whisk until smooth
• In a saucepan, heat the whole milk over medium heat until it just starts to simmer. Be careful not to let it boil.
• Pour a small amount of the hot milk into the egg yolk and sugar mixture, whisking constantly
• Gradually pour the tempered egg mixture back into the saucepan with the rest of the hot milk, whisking continuously.
• Continue to cook the mixture over medium heat, stirring constantly with a wooden spoon or silicone spatula. Be sure to scrape the sides and bottom of the pan to prevent sticking.
• After a few minutes, add the cornstarch mixture to the saucepan. Continue stirring over medium heat
• Remove it from the heat and stir in the vanilla extract for flavor. You can also strain it through a fine-mesh sieve to remove any potential bits of cooked egg.
• Allow the custard to cool to room temperature before transferring it to the refrigerator to chill.

Baked Butterscotch Custard

Ingredients:

• 2/3 cup brown sugar, packed
• 2 tablespoons water
• 4 large eggs
• 1/2 teaspoon salt
• 2 cups whole milk
• 1 teaspoon vanilla extract
• Ground nutmeg or cinnamon for sprinkling (optional)

Instructions:

• Preheat your oven to 325°F (163°C). Mix brown sugar and water.
• Stir continuously until the sugar dissolves and the mixture becomes smooth and bubbly. Cook for an additional 1-2 minutes and remove from heat
• Pour a little butterscotch sauce into the bottom of each custard cup or ramekin. Swirl to coat the bottom.
• In a mixing bowl, whisk the eggs until well beaten.
• Add the brown sugar and salt to the beaten eggs, whisking continuously
• In a saucepan, heat the whole milk until it's warm but not boiling. Gradually pour the warm milk into the egg and sugar mixture, whisking constantly.
• Stir in the vanilla extract and pour the butterscotch custard mixture into the prepared custard cups or ramekins with the butterscotch sauce at the bottom.
• Place the custard cups in a baking dish. Pour hot water into the baking dish, creating a water bath around the custard cups.
• Bake in the preheated oven for approximately 40-50 minutes or until the custard is set around the edges
• Remove the custard cups from the water bath and let them cool to room temperature. Then, refrigerate for 2 hours before serving