English Vanilla Custard

Ingredients

In English cuisine, the traditional British custard is adapted by infusing it with a stronger vanilla flavor. English Vanilla Custard uses a higher amount of vanilla extract or vanilla bean to intensify the taste. Additionally, English custard tends to be slightly thicker compared to its British counterpart, giving it a more luxurious and indulgent texture. We alse have the original recipe for Custard, so you can check it out.

• 4 large egg yolks 4 large egg yolks
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 2 cups (480ml) whole milk 2 cups (480ml) whole milk
• 1 teaspoon vanilla extract or 1 vanilla bean, split and scraped 1 teaspoon vanilla extract or 1 vanilla bean, split and scraped
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 9g, 4g
• Carbohydrates (total, sugars): 29g, 28g
• Protein: 6g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a medium-sized bowl, whisk together the egg yolks and sugar until well combined.
2. 2.
   In a saucepan, heat the milk, vanilla extract or vanilla bean (including the scraped seeds), and salt over medium heat until it reaches a gentle simmer. Do not let it boil.
3. 3.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon, until the custard thickens and coats the back of the spoon. This should take about 10-15 minutes.
5. 5.
   Remove the saucepan from heat and strain the custard through a fine-mesh sieve to remove any lumps or cooked egg bits.
6. 6.
   Let the custard cool for a few minutes, then cover it with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming.
7. 7.
   Refrigerate the custard for at least 2 hours or until chilled and set.

Treat your ingredients with care...

• Vanilla extract or vanilla bean — For a more intense vanilla flavor, use a high-quality vanilla extract or opt for a vanilla bean. If using a vanilla bean, split it lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk while heating, then remove the pod before straining the custard.

Tips & Tricks

• To prevent the custard from curdling, make sure to whisk the egg yolks and sugar until well combined before adding the hot milk.
• Stir the custard continuously while cooking to ensure even heat distribution and to prevent it from sticking to the bottom of the saucepan.
• If you prefer a smoother custard, strain it twice through a fine-mesh sieve to remove any remaining lumps.

Serving advice

Serve English Vanilla Custard warm or chilled, depending on your preference. It can be enjoyed on its own as a comforting dessert or used as a delectable topping for pies, tarts, or fruit salads. Dust the custard with a sprinkle of nutmeg or cinnamon for an extra touch of flavor.

Presentation advice

When serving English Vanilla Custard, consider using elegant dessert bowls or individual ramekins. Garnish each serving with a dusting of cocoa powder or a sprig of fresh mint for a visually appealing presentation.