Homemade Custard Recipe: Silky and Velvety
Homemade Custard with silky, velvety taste.
Ingredients
- 2 cups milk
- ½ cup cream
- ½ cup sugar
- 5 egg yolks
- 2 tsp vanilla
- ⅛ tsp salt
- Optional: Nutmeg
- Suggested Pairings: Pie cake
Instructions
- Heat milk and cream to a steaming point.
- Whisk yolks, sugar, and salt until pale.
- Temper with hot dairy.
- Cook on low, stirring to the nappe stage.
- Strain and add vanilla.
- Cool in an ice bath.
- Serve in a white ceramic pitcher.
Notes
- Use thermometer—175°F max.
- Store in fridge 4 days or freeze 2 months.
- Try the chocolate or lemon variation.
- Pair with warm pie.