Cooking custard is a delicate process that requires constant attention. The key to cooked custard is gentle cooking, which results in an egg-thickened pudding with a creamy texture and silky ribbon of cooked egg on the surface. This recipe has been cooked for six hours, but you can reduce this time to four hours or even two hours if necessary. Cooking times will vary depending on the number of eggs used and your desired consistency.
Cooked custard is a creamy dessert cooked by stirring egg yolks, milk, and sugar together.
The recipe for cooked custard typically starts with heating milk, cream, and egg yolks together until the mixture becomes thick. Granulated white sugar is often added to cooked custard to balance out the sour flavor of the eggs. Vanilla extract may also be used to give cooked custard its signature flavor. Some recipes call for the cooked custard to be cooked on a stovetop, while others may use the oven.
Often cooked custard is served as a snack or breakfast food. In some countries, such as France and Germany, it’s even eaten as an accompaniment to meat dishes!
For those needing a cooked custard without sugar, the cooked sweet custard is also available. This version of cooked custard uses honey or maple syrup to give it a sweet texture.
In some places, the cooked custard is referred to as custard or flan. In Italy, the cooked custard is known as creme caramel.
Cooked custard can be cooked in many different ways, each with its own distinct result.
4 cups milk
2 tablespoons sugar
1 teaspoon vanilla extract
Warm the milk in a large saucepan over medium heat. Do not let it boil. Gently stir the sugar into the milk until it dissolves. Remove from heat and allow to cool for about 10 minutes by placing the pan in an ice bath or cold water. Add vanilla extract, stirring well to ensure that it is well distributed throughout the mixture.
Separate 4 eggs by breaking them into separate bowls and discarding the egg whites (or saving them for another use). Beat the egg yolks lightly with a whisk adding 1/3 of them to the warm milk mixture, stirring constantly as you pour. Pour this egg yolk mixture into the saucepan and place it back on medium heat. Stir constantly until cooked, about 5 minutes. The mixture should coat the back of a spoon.
Pour cooked custard into a bowl or glass dish to stop cooking. Cover surface with plastic wrap to prevent skin formation in coolers months. Allow the cooked custard to chill before serving.
Serving Size 1/2 cup (4 fl oz) Calories 95 Total Fat 4 g Saturated Fat 2 g Trans Fat 0 g Cholesterol 70 mg Sodium 35 mg Potassium 200 mg Total Carbohydrates 9 g Dietary Fiber 0 g Sugars 9 g Protein 5 g
Nutritional Information is for cooked custard made according to this recipe. Actual nutrition may vary depending on individual cooking techniques, products used, and substitutions.