It’s easy enough to buy a can of egg custard from the store, but it doesn’t compare to one that is homemade. Using fresh ingredients, you can make an egg custard that’s so deliciously smooth and satisfying, that you may develop an intolerance for store-bought egg custard. However, it’s best to make more than you think you need, because the chances are your guests will want extra portions.
Things You'll Need
Pour 2 cups of milk into a saucepan. Whole milk makes the egg custard creamy and silky, but if you prefer you can use 2-percent or low-fat milk.
Slice a vanilla pod lengthways using a knife. Scrape the seeds from the pods and put the seeds and the pod into the pan. Gently warm the mixture on a stove and stir using a wooden spoon. Leave to one side, once the milk is warm; this allows the vanilla to infuse in the milk.
Crack open five large eggs and separate the whites and place them into two bowls. Put the whites into the fridge to save for another recipe.
Add 1 cup of golden granulated sugar to the eggs. Whisk the mixture using a hand whisk until the mixture thickens slightly.
Pour the milk from the pan through a fine sieve into the egg mixture. This removes the seeds and the vanilla pod. Give the mixture a quick stir.
Pour the mixture from the bowl back into the pan. Place the pan on the stove and heat the mixture gently. Use a wooden spoon and stir the mixture continuously, so it doesn’t stick to the base of the pan. Don’t attempt to heat the mixture quickly, It will burn, ruin the flavor and go lumpy.
Lift the wooden spoon from the mixture every couple of minutes to check the consistency. The egg custard is ready once it’s thick enough that it clings to the wooden spoon and doesn’t drip when you hold it above the mixture. Serve immediately, or pour the mixture into a pastry base if you’re making egg custard tart.
References and ResourcesDelicious Magazine: How to Make Egg Custard
Channel Four Food: How to Make Egg Custard