Custard made with Cream
Custard made with Cream
Mamta Gupta
Custard is now easily available ready made and most people buy it that way. However, it is so easy to make, that most cooks can do it in minutes. You can use ready-made custard to add different flavours.
Makes approximately 400 ml.
Ingredients
150 ml. or 1/4 pint double cream (you can use single cream or even milk, if you prefer)
150 ml. or 1/4 pint milk
3 egg yolks
1 1/2 - 2 tbsp. caster sugar or equivalent sweetener
Vanilla pod (split lengthways into two) or cinnamon stick or flavour of choice (see notes below). You can use vanilla extract instead.
1 1/2 tsp. fine corn flour, dissolved in 2 tbsp. cold milk
Instructions
Whisk the egg yolks, corn flour and sugar in a large bowl. Keep aside.
Bring milk, cream and vanilla pod or cinnamon stick to the boil gently, all together. Remove from heat. Strain.
Pour hot milk slowly onto the egg yolks, whisking constantly.
Pour the mixture back in the pan and warm the custard on medium heat, stirring constantly, until it is thickened. Do not let it boil.
Serve hot or chilled.
Notes
Almond flavoured custard: reduce the sugar to half and add 75 gm. grated marzipan at step 4. It will melt and mix with the custard. Or, you can add 1 1/2 tbsp. warmed up almond-flavoured liqueur like Amaretto.
Brandy flavour, make the custard a bit thicker and add 2 tbsp. brandy at the end. Mix thoroughly.
Chocolate flavoured custard: Omit sugar. Add 150 gm. dark chocolate, 70% cocoa, broken up, at step 2 and stir until melted.
Coffee flavoured Custard: Omit vanilla/cinnamon and add 4-5 heaped tsp. instant coffee powder, espresso is best, at step 2.
Lemon flavoured custard: add rind of 1 lemon at step 2.
Nutmeg Custard: sprinkle a little freshly grated nutmeg on each individual serving for a nice nutmeg flavour.
Orange flavoured custard: add rind of 1 orange at step 2.
Rose flavoured custard. Add rose essence at the end and mix well.
Saffron flavoured custard: add a few strands of saffron soaked in 1 tbsp. warm water, to egg yolk and corn flour at step 1.