Prep 15 mins
Cook 0 mins
A very basic "true" custard, originally developed for boston cream pie, but also yummy on its own. The best part is that you can add any flavor you like!!!
- Combine milk and 1 tbsp sugar in a heavy saucepan, scald, and remove from heat.
- In a separate bowl, whisk the egg yolks and 1/2 tbsp sugar together.
- Temper yolks with the scalded milk, then whisk everything back into your pot.
- Return pot to medium heat, add 8 tbsp (1/2 cup) of sugar.
- Bring custard to the boil, stirring constantly, then IMMEDIATELY remove from heat (otherwise your custard will be lumpy).
- Add 1/2 tsp vanilla extract, or any flavor extract of your choice! (nutty flavors, mild spices, coffee, and chocolate work best).
- Serve hot and fresh or chilled.
- Tip: Many people (myself included) consider the skin on top the best part of the custard. If you don't like custard skin, however, you can cover your cooling container with any airtight seal like a tupperware lid or plastic wrap. Just don't put it in a glass jar and screw the top on!
- EDIT: People have been having trouble getting this to thicken, like in the comment. DON'T make this recipe unless you're willing to experiment. I need to do something to fix it, but I don't know how to make the recipe private -- sorry sorry everybody! Thanks to jetta_mel for pointing out the trouble with it!
I had different issues than the others....I had 6 yolks & it was thickening nicely. BUT then I tasted it & it was wayyyy too sweet!! I added probably close to another 2c of milk before it was palatable. It would have set up, I am sure because it was very thick & nearly set as I made it. I used a vanilla bean from the start which gave it an unbelievable vanilla flavor. I think either doubling up on other stuff to make more is a better solution than just cutting back on sugar. ;)
The issue of thickening the mix is simply resolved by adding 2 - 4 tablespoons of cornstarch, this just thicks almost anything made out of milk or cream. In another set of thoughts, its not a good idea to boil milk with eggs, since those two ingredients are not heat resistant, and could end up with a handful of scrambled boiled eggs with milk.
this didn't turn out for me. i'm not sure why, bit it never really thickened up. i DID cook it SLIGHTLY longer after it boiled before i caught myself so it got a little lumpy as the recipe said it would. i'm not sure if this is why it didn't thicken. the flavor however was just as a custard should be, it just didn't work as the filling i was hoping it would.