I needed a quick and easy recipe for a thickened custard to use in trifle, and I didn’t want to go to the trouble of separating eggs and cooking to a very precise temperature. This recipe fits the bill. At some point, it might be worth making this custard and freezing it for ice cream just to see how it works. I have successfully used cornstarch in ice cream bases to inhibit ice crystal formation, so perhaps this would work out well.
Source: here.
Details
- Yield: 1000 mL
- Total time: 15 minutes + 7 minutes
- Active: 15 minutes
- Passive: 7 minutes (cooking/baking)
Equipment
- Saucepan
Ingredients
- 500 mL whole milk (2 cups)
- 500 mL heavy cream (2 cups)
- 1 vanilla pod
- 6 egg yolks (from large eggs)
- 170 g granulated sugar (by weight (almost a cup by volume))
- 30 mL cornstarch (2 tbsp)
Method
- Add milk and cream to saucepan and start heating over low-medium heat.
- Split vanilla bean open down its length and scrape insides into saucepan, then add remaining bean. Heat mixture until just barely simmering.
- In bowl, whisk yolks with the sugar and cornstarch until smoothly combined.
- Temper egg mixture by slowly pouring a small amount of milk mixture into it, whisking constantly.
- Pour egg mix into saucepan and gently cook, whisking constantly, until it thickens enough coat the back of a spoon.
- Pass mixture through a fine sieve and cool in the fridge before using.
Notes
Do not boil the custard, otherwise it will break (curdle). If you do accidentally boil it, remove it from the heat and whisk vigorously to reintegrate the liquid and solid parts. Do not reboil.
Sources
“Trifle Custard.” Food.com, food.com/recipe/trifle-custard-291855.