Crack the Code: Homemade Custard That's Worth the Whisk

Recipe from confessionsofabakingqueen.com

Preparing the Milk and Egg Mixtures

Cooking the Custard

Notes: Whisking constantly is crucial to prevent the custard from catching on the bottom of the pan and becoming lumpy.

Instructions

Slowly add a little bit of the warm milk mixture to the egg mixture and whisk to combine. This process is called tempering.

Then, add all of the remaining milk slowly and whisk to combine.

Pour the entire mixture back into the pot and cook over low-medium heat for another couple of minutes, whisking constantly.

The mixture will thicken. You'll know it's ready when you can draw a line in the middle of the pot and the opening does not cover up immediately.

Chilling and Serving

Notes: The custard will last 4-5 days in the fridge in an air-tight container. It is not recommended to freeze the custard. To reheat, warm in the microwave in 30-second increments or on the stove over low heat, stirring frequently.

Instructions

Take the pot off the heat. If you want an extra smooth consistency, pour the custard through a fine metal sieve to remove any small lumps.

Pour the custard into an air-tight container.

Place plastic wrap directly on top of the custard's surface to prevent a thick skin from forming.

Let it chill in the fridge for at least two hours or up to three days.

Before serving, whisk the custard to make it creamy again.

Crack the Code: Homemade Custard That's Worth the Whisk

Preparing the Milk and Egg Mixtures

Ingredients

Instructions

Cooking the Custard

Instructions

Chilling and Serving

Instructions