Prep 10 mins
Cook 20 mins
This simple custard is great with sliced strawberries, bananas or other sliced fruit for a simple summer desert. The custard recipe was originally printed in Bon Appetit (May 1984) for 2 portions, but is very easy to double or adjust for number of portions you need. Refrigeration time is at least four hours.
- 5 tablespoons sugar
- 1⁄4 cup cornstarch
- 1 pinch nutmeg
- 1 cup milk
- 1⁄2 cup half-and-half
- 2 egg yolks, room temperature,beaten
- 1⁄2 teaspoon vanilla
- fresh fruit
- Combine sugar, cornstarch and nutmeg in top of double boiler.
- Gradually whisk in milk, half and half, yolks and vanilla until smooth.
- Set over simmering water.
- Stir until thick (10 minutes).
- Cover and continue cooking 10 minutes.
- Spoon custard into two 1-cup molds.
- Refrigerate until firm, about 4 hours.
- Invert custard onto plates.
- Top with fresh fruit.
Very good, very thick custard. This reminded me in a way of panacotta - it is very firm, yet tender. It has a very subtle flavor - I think next time I would scrape in some vanilla seeds as well to punch up the vanilla flavor. We enjoyed this with fresh sliced strawberries on top and a sprinkling of sugar.
a nice custard that is totally kid-friendly. Mine ate it up with peaches and nectarines and just a bare sprinkle of brown sugar and cinnamon over top.