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

Recipe from confessionsofabakingqueen.com

Preparing the Base

Cooking the Custard

Notes: Whisking constantly is crucial to prevent the custard from burning and the eggs from scrambling.

Instructions

Slowly pour a small amount of the warm milk mixture into the egg mixture and whisk to combine (this is called tempering).

Gradually add the rest of the milk to the egg mixture, whisking to combine.

Pour the entire mixture back into the pot and cook over low-medium heat, whisking constantly.

Continue cooking for a couple of minutes as the mixture thickens. The custard is ready when you can draw a line through it that doesn't immediately close up.

Chilling and Serving

Notes: The custard will last 4-5 days in the fridge in an air-tight container. Freezing is not recommended as it can separate when thawed.

Instructions

Remove the custard from the heat. For an extra smooth texture, you can pour it through a fine metal sieve.

Pour the custard into an air-tight container and place plastic wrap directly on the surface to prevent a skin from forming.

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

Before serving, give the chilled custard a good whisk to make it creamy again. If you prefer a looser consistency, you can add a little more milk.

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

Preparing the Base

Ingredients

Instructions

Cooking the Custard

Instructions

Chilling and Serving

Instructions