Basic Custard

Name: Basic Custard
Cuisine: British
Ingredients: 1 cup (250 ml) Milk; 2-3 Egg Yolks; 3-4 tablespoons Sugar; 1-2 tablespoons Flour *use 1 tablespoon for softer custard; 1/2 teaspoon Vanilla Extract

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Custard’ is the mixtures of milk and egg(s) thickened by heat. When it is used for desserts, sugar is added. For thickening it, plain flour OR starch is often added. I always add plain flour. It can be cooked in the microwave as it is the easiest method, but of course you can cook it using a saucepan. If you want to use whole egg(s), see ‘Whole Egg Custard’ recipe.

Hiroko Liston @hirokoliston

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Ingredients

1 cup (250 ml)Milk
2-3Egg Yolks
3-4 tablespoonsSugar
1-2 tablespoonsFlour *use 1 tablespoon for softer custard
1/2 teaspoonVanilla Extract

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Steps

1

Microwave method: place all ingredients in a heat-proof bowl and whisk well until smooth.
2

Cook in the microwave in medium power about 500W for 2 minutes. Mix well, then cook again in medium power for 2 minutes and mix well, and cook again for 1 minute or until boils, and mix well.
3

Saucepan method: place all ingredients in a heat-proof bowl and whisk well until smooth. *Note: I recommend to use warmed milk.
4

Cook over a medium to low heat, stirring constantly, until custard comes to the boil and thickens.
5

Cooling custard: If you need to cool the custard, cover it with a sheet of plastic food wrap directly touching it. When it is cool enough, leave it in the fridge until cold. Whisk it well before you use it if required.

Whole Egg Custard