Just a comment in response to previous comments- this *is* custard. Custard is milk thickened with eggs. The cooking method doesn't matter- it can be baked or cooked on a stovetop. The consistency doesn't matter- custard can be thick and creamy or thin and pourable (like the custard "creme anglaise"). It doesn't matter if it is cooked in a bain marie or not. Thickeners such as cornstarch are often added to custards as in recipes for pastry cream (such as go in eclairs). The *eggs* are what sets custards apart, and any good chef knows that, as a chef is supposed to know 100 ways to cook an egg, one for every pleat in the chef's hat. This *may* or *may not* be an outstanding recipe, but one thing is for sure: it's a custard recipe. But don't take my word for it. Look it up.
This is good, but it's not custard. It's old-fashioned pudding. Custard is much different in consistency-- silkier -- no cornstarch to thicken it and is baked in a bain marie (a larger pan with hot water). If you are having trouble with this scorching in your pan, try using a double boiler.
This was so good. I made some for my 2 year old and he ate 2 bowls. I recommend straining the eggs before you put them in and straining the custard before you chill it. Make sure u get the custard to pudding thickness while you are cooking it because it doesn't really thicken in the fridge. Such a yummy recipe
Yummy. It's custard in my books, but I'm English, so what could I know about food...<br/><br/>I substituted 4 tbsp. flour for the cornstarch, added just a dash of vanilla, and threw in a little sprinkle of nutmeg and a cracked cardamom pod just after the eggs were stirred in.<br/><br/>It turned out very tasty, but too sweet for me. Next time I'll halve the sugar. There WILL be a next time!<br/><br/>Great recipe, thank you!!
Mam, I'm speechless. Your bread pudding and this wonderful custard make a great combination. It's truly a warm experience. In fact it can make one forget a miserable day.
Just made this I think it is delicious, I made a cake recipe my Mum gave me and poured some of the vanilla custard on a slice, OMGoodness I thought I was in heaven with her.
Yummy! Super easy to make and tastes amazing. A great basic vanilla recipe. I'll definitely be bookmarking this to make again!
This is basically the base for my coconut cream pie. I was looking for a quick no bake custard to make my Whovian daughter that wanted fish fingers and custard. This was a big hit. She loved it! (Alton Brown has a great recipe for the fish fingers). This will be a repeat! Thanks
This custard is fabulous. So easy to make, good texture and deleted cioys
I highly recommend this custard. I use this recipe all the time now. It is wonderful and one of the best I have come across Thank you for sharing. Lisa Nichols Auburn IN