Thick, creamy homemade custard is a real treat. Creating that perfect consistency is easy when you have a Thermapen to hand.
Custard Temperature
Fully cooked custard should not exceed 80 °C and it begins setting at 70 °C.
Custard Recipe
Ingredients
- 4 large egg yolks
- 700ml whole milk
- 200ml double cream
- 200g caster sugar
- 3 tbsp cornflour
- 1 tsp vanilla extract
Directions
- Put the cream and milk into a large saucepan and gently bring to just below boiling point (boiling point is 100 °C, you can also check this with your Thermapen).
- Meanwhile, in a large bowl, whisk the egg yolks, cornflour, sugar and vanilla.
- You then need to gradually pour the hot milk mixture onto the sugar mixture, whisking constantly as you do so.
- Next you need to wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon until the custard is thickened.
- Fully cooked custard should not exceed 80 °C and it begins setting at 70 °C. If the temperature raises even 3-6 °C this can very quickly lead to overcooking and curdling (possibly the most frustrating thing to happen).
- Of course the addition of a little flour will also enable you to make a wonderful Creme Patissiere – perfect for filling all sorts of pastries and puddings such as; Fruit Tartlets, Portuguese custard tarts and the more exotic Spanish leche fritta with cinnamon.
- We suggest serving your delicious homemade custard nice and warm with a big slice of pie – we love apple but rhubarb or even blackberry would also be wonderful! You can even sprinkle over a little cinnamon or nutmeg for an added warming flavour!
- Hope this homemade custard recipe has inspired you to whip some up – using our Thermapen makes the whole process deliciously easy and quick.
