Light and Creamy Custard
This custard calls for more eggs than most, with extra soft results. Use high quality ingredients, especially fresh eggs and milk. The caramelized sugar can be left out. The easiest way to serve this custard is to cool it at room temperature and scoop it directly from the pan. A true comfort food, it is an excellent dessert after any meal.
NotesMind Refresher: Stand straight, breathe normally, and concentrate on the in-and-out breath 3 times; as your mind wanders, bring it back to the breath.
Total Timeunder 4 hours
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Dietary Considerationgluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
Taste and Texturecreamy, rich, sweet
Type of Dishdessert
- 2 large eggs
- 6 egg yolks
- ¾ cup (175 g) granulated sugar
- ½ teaspoon vanilla extract
- 4 cups (1 L) whole milk
- 1/3 cup (90 g) granulated sugar
- 2 tablespoons water
Preheat oven to 350°F (180°C).
Mix together all eggs and yolks, sugar, and vanilla in a mixing bowl until well blended.
Heat milk in a medium saucepan over medium-high heat until hot.
Pour hot milk slowly into egg mixture, stirring continuously.
Make caramel sauce: Heat sugar and water in a small saucepan over medium heat, swirling pan frequently, until mixture begins to turn light nut color; watch carefully because it will turn very quickly.
Pour caramel sauce immediately into an 8 x 8 x 2-inch (20 x 20 x 5-cm) baking pan, swirling it around to coat bottom. It is okay if the pan is not completely coated.
Pour egg mixture through a strainer into baking pan.
Place pan into a larger baking pan with 1-inch (2.5-cm) sides. Fill larger pan halfway with water to create water bath.
Bake 1½ hours or until firm to the touch. Let cool at room temperature and serve, or refrigerate for a firmer custard.
Coconut custard with rum: Instead of 4 cups (1 L) milk, use 2 cups (500 ml) coconut milk and 2 cups (500 ml) milk, and use 1 tablespoon dark rum instead of vanilla extract.
2008 Sharon Louise Crayton