Custard

Custard, one of the most yumminess European delight ever created.

It can be put into pies, trifles, puffs, eclairs, or eaten all be itself with or without adornments. It doesn’t matter how you indulge your tastbuds in this ecstatic creaminess as long as you exercise your natural right to it.

Pudding may be America’s answer to custard but it definitely cannot live up to custard’s standards.

I love custard. I love everything about it. The silkiness, the creaminess, the lightness, how it compliments nearly everything from fruit to chocolate. And you are never left unsatisfied. No feelings of guilt. No feelings of being weighed down. Its not even insanely rich in flavor but when someone puts it in something, it makes itself known.

custard

Custard

2 cups of milk
2 tablespoons of cornstarch
1/4 cup sugar
2 egg yolks
1 teaspoon vanilla

Directions

Heat milk, sugar, and cornstarch in a pot until scalding hot. Do not boil.

While waiting for the milk to heat, whisk the egg yolks.

When milk is scalding hot stir in a little milk to the egg yolks and add the egg yolks to the milk.

Stir egg yolks in over heat until it is about to boil. You should see and feel the custard thicken. Do not allow to boil.

Remove from heat once thick and add the vanilla. Make sure the vanilla is well combined.

Pour the custard into 6 ramekins or shallow small dishes.

Chill in the fridge for 2 hours or until firm.

Garnish with chocolate or fruit.

Serves 6. Calories: 163, Carbohydrates: 30 grams, Sugar: 28 grams, Protein: 4 grams.

Depending on the type of milk, the nutritional value will go up or down. I used 2% milk.

This is the custard recipe I used in the trifle I made.

Yes, it is on the high sugar side, but please keep in mind I only make custard during the holidays. My numbers will be wonky no matter what. However, it does have less sugar and calories than most cakes and cookies and as stated before you will feel more satisfied. No going back for more like most people do when eating cakes, cookies, brownies, or cobblers.

If you want it to become a custard sauce to pour over fruit, pancakes, waffles, and what have you, omit the cornstarch. The cornstarch thickens the custard allowing it to firm in the fridge. Without the cornstarch, it would stay a liquid, hence custard sauce.

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