HOMEMADE ENGLISH CUSTARD
Make and share this Homemade English Custard recipe from Food.com.
Provided by Kate in Katoomba
Categories Dessert
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put the milk and cream in a saucepan and bring slowly to the boil.
- Meanwhile whisk together the egg yolks and sugar until pale and creamy.
- As soon as the milk and cream mixture comes to the boil, pour onto the egg mixture and beat well.
- Return to the pan and place over a very gentle heat (or in a basin over a pan of simmering water) and stir continuously until the custard has thickened. Serve hot.
- should you need to keep the custard warm, lay a piece of greaseproof paper on the surface to stop a skin forming.
A VERY PROPER ENGLISH CUSTARD
A thick, rich, sweet mixture, custard can be served many ways. As a hot sauce poured over pud, a layer in Trifles, or, as it sets when cool, a tart filling.
Provided by pammyowl
Categories Dessert
Time 25m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- Bring milk and cream to a simmer slowly on low heat.
- Whisk the sugar and cornstarch together, add the egg yolks, combine well.
- Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
- Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.
ENGLISH CUSTARD
Provided by Craig Claiborne
Categories dessert
Time 1h10m
Yield 8 or more servings
Number Of Ingredients 6
Steps:
- Place yolks in a saucepan and add sugar. Beat with wire whisk until thick and lemon-colored.
- Meanwhile, bring milk almost but not quite to boil.
- Gradually add milk and cream to yolk mixture, beating constantly. Stir constantly with wooden spoon, making certain spoon touches bottom of saucepan all over. Cook, stirring, and add salt. Cook until mixture has custardlike consistency and coats side of spoon. Do not let sauce boil, or it may curdle.
- Immediately remove sauce from stove, but continue stirring. Set saucepan in a basin of cold water. Let sauce cool to room temperature, then add brandy. Chill an hour or longer.
Nutrition Facts : @context http, Calories 212, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 13 grams, Protein 2 grams, SaturatedFat 8 grams, Sodium 59 milligrams, Sugar 19 grams
ENGLISH CUSTARD (SAUCE ANGLAISE)
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 15m
Yield 8 to 12 servings
Number Of Ingredients 5
Steps:
- Place the yolks in a saucepan and add the sugar. Beat with a wire whisk until the mixture is thick and lemon-colored.
- Meanwhile, bring the milk almost, but not quite, to the boil.
- Gradually add the milk to the yolk mixture, beating constantly. Use a wooden spoon and stir constantly, this way and that, making certain that the spoon touches all over the bottom of the saucepan. Cook, stirring, and add the salt. Cook until the mixture has a custardlike consistency and coats the sides of the spoon. Do not let the sauce boil or it will curdle.
- Immediately remove the sauce from the stove, but continue stirring. Set the saucepan in a basin of cold water to reduce the temperature. Let the sauce cool to room temperature. Add the liqueur. Chill for one hour or longer.
PROPER ENGLISH CUSTARD
I made this the other day. And it brought me back to my childhood. I heard you can store it up to 3 days. But it didn't last that long in my house.
Provided by Fred Wilson
Categories Puddings
Time 40m
Number Of Ingredients 6
Steps:
- 1. 1. Bring milk and cream to a simmer slowly on low heat.
- 2. 2 Whisk the sugar and cornstarch together, add the egg yolks, combine well.
- 3. 3. Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool
SIMPLE CUSTARD
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
Provided by chloea
Categories Desserts Custards and Pudding Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g
REAL ENGLISH CUSTARD FROM SCRATCH
Okay so I grew up with real custard (no powder). This is my Mum's recipe and I make it for my kids. Serve warm, never hot. To make it interesting add some rum essence for Christmas.
Provided by cookingpompom
Categories Dessert
Time 12m
Yield 6 cups, 6 serving(s)
Number Of Ingredients 5
Steps:
- In a bowl beat the yolks and cornflour by hand with a whisk until well combined.
- Heat the milk and the vanilla in a heavy based saucepan.
- Add the yolk mixture and the sugar.
- Stir constantly (in a figure 8 to get all the sides) over a medium-low heat for about 10 minutes OR until it is thick and coats the back of the spoon. Never let it boil as the bottom of the pan will burn and all you will taste is burnt custard.
- Rest for 10 minutes and serve warm.
TRADITIONAL ENGLISH CUSTARD (CREME ANGLAIS)
This recipe is really simple and makes fantastic creamy custard to go with your favourite dessert. If put in an ice cream maker, this also becomes lovely vanilla ice cream. Alternatively, refrigerate then sprinkle on caster sugar and blast with a blow torch just before serving to make a crisp-topped creme brulee. When choosing a vanilla pod, make sure you choose the plumpest ones available. It should be pliable, not brittle.
Provided by Snowbunny Andorra
Categories Dessert
Time 9m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put the cream and the sugar in a pan.
- Slice the vanilla pod lengthways with a very sharp knife. Scrape out the seeds (they are dust-like black specks) and put these in the pan. Roughly chop the seed pod into inch-long chunks and put in the pan, too.
- Bring to the boil, then simmer for five minutes.
- Meanwhile, put the egg yolks in a bowl and whisk slightly to break up.
- When the cream is ready, bring back to the boil briefly then quickly pour over the eggs, whisking as you do it. It is very important to keep whisking at this stage, otherwise the eggs will cook before mixing with the cream. Continue to whisk until the mixture starts to thicken, indicating that the eggs are cooked.
- If this should not happen (sometimes it doesn't if my kitchen is too cold), then place back on the heat and cook very gently, stirring all the time, until it thickens.
- Strain through a fine sieve to remove the bits of vanilla pod (you will still see the flecks of vanilla seeds in the mixture) and serve.
Nutrition Facts : Calories 622.8, Fat 54.3, SaturatedFat 31.9, Cholesterol 505.1, Sodium 61.3, Carbohydrate 29.5, Sugar 25.3, Protein 6.9
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