Slow and steady wins the race

This old-fashioned custard, made with simple ingredients you likely already have on hand. Simple additions can change the flavor.These are the basic ingredients you'll need to make this homemade custard recipe:Milk: This decadent custard starts with four cups of milk.Butter: A tablespoon of butter lends richness.Vanilla: Vanilla extract enhances the overall flavor of the custard.Eggs: Four eggs ensure a creamy, thick, and velvety texture.Sugar: Sweeten things up with ½ cup of white sugar.Cornstarch: Cornstarch thickens the custard.

This is a Southern traditional drink that my great-grandmother made every Christmas. It is rich, fat-laden, milkshake-thick, and totally delicious!This recipe can be halved, and fat-free evaporated milk can be substituted.

After a failed meringue for a chiffon cake :(, I had to start over and had lots of leftover egg yolks, hence this recipe. I used ingredient amounts that are easy to remember and it turned out really well!Use aluminum foil to cover the puddings tightly and they'll steam perfectly. While steaming, be careful not to let the water boil too rapidly. Recipe by Kurumi mama

I made this at the request of my son! It put me through hell but I finally got the recipe down.For those without electric mixers, just beat the eggs normally and strain at step 5 to get any lumpy egg white bits out of the mixture. Since we're using gelatin, it will turn out pretty smooth even without straining it. Be careful, the milk amount is written in g. For those that prefer to work with volume rather than weight 15 ml =17 g, so use that to calculate what you need. Recipe by masakoh mama

I created this recipe because I wanted to make an easy custard cream without using lots of tools.You don't need to warm the milk, so you can make this without using a pot. Recipe by Ri-risan

I make this custard cream whenever I need it for another dessert. It's troublesome to separate eggs, so I use egg whites as well.There are no special hints. I place a pot on a scale and I even weigh milk to make it quickly. Recipe by Kantande oishiigasuki

I am lucky to have a source for farm fresh, organic eggs. Sometimes I find myself with an overabundance of these beauties and custards are a great way to show off their rich flavor, though any eggs will do.

Very easy & quick step!

I love custard cream and maple syrup.I was making custard cream to spread on bread when I thought of adding maple syrup. I did and it was really delicious.Since it uses a whole egg, mix well to get a smooth finish. It's soft while warm, but it will stiffen up when cooled. It's a good stiffness for cream puffs.If you want it to be stiff, increase the amount of milk fro 200 to 220 ml. Recipe by Karenmamacchi

Home made taste!

It's so easy!I wanted to make cream puffs filled with various flavors, so I came up with this!If you strain the mixture, it will make it smoother.The custard cream doesn't keep well, so just make what you need.Also, I don't recommend you store this in the refrigerator. The moisture will come out in the refrigerator and change the texture. Recipe by Chisora