Creamy, rich and not too sweet, this creamy egg custard will definitely make it into your recipe box. Fragrant vanilla is the aroma that hits you first as you sit in front of a warm bowl of this custard! It’s just really good.
I wish I could take credit for this recipe. I really do. Alas, it comes from one of my favourite recipe books, ever. The book is called, ‘Apples for Jam’, by Tessa Kiros. An amazing cook, many of her recipes are just ordinary ingredients with a nice twist, you know?
Creamy egg custard is usually served at our house with fruit or pancakes. Tom, my brother-in-law, introduced us to making tiny pancakes when the kids were small. Dipping the pancakes into egg custard was and is one of their favourite meals.
In fact, we are going to have pancakes and the egg custard I just made for our supper tonight. Do you do that, too? Breakfast for supper? We love it once in a while. Especially tonight, when I didn’t get much sleep due to the crazy thunderstorms we had all night. Yikes! Some of the lightning flashes came at the same time as the thunder. You know it was close when that happens!
One thing I need to warn you about making this custard, is the time it takes to thicken on the stove. It took approximately 20 minutes of whisking before it thickened up. Absolutely normal for this recipe. I believe I could turn the heat up a little if I weren’t so scared to curdle the egg yolks. You don’t want grainy, lumpy curdled egg yolks in your ‘creamy’ egg custard! 😉
I’ll go on to give you the recipe now. By the way, I doubled it tonight, so feel free to do that too, if you have lots of hungry mouths to feed, like I do. Thanks for stopping by, and we’ll see you again soon!
Creamy Egg custard
- 1¼ cups cream
- 1¼ cups milk
- 1½ tsp vanilla
- ¼ cup sugar
- 2 tbsp cornstarch
- Heat the milk, cream and vanilla on low to medium heat in a heavy saucepan.
- Measure sugar, cornstarch and 6 egg yolks into a heatproof bowl. Whisk the eggs and sugar mixture well.
- As soon as you see steam come off the milk, dip some of the milk with a large serving spoon, and drizzle it into the egg mixture. Whisking while drizzling.
- Keep dipping and drizzling the milk, while whisking until all the milk is in the bowl of eggs.
- Gently pour the custard back into the heavy saucepan.
- With the heat on medium-low, whisk the custard constantly until it thickens. Up to 20 minutes.
- Enjoy warm, or cover and refrigerate.
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