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Baked vanilla custard

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Ingredients

560 ml Milk
4 Egg
75 g Caster sugar
30 g Cornflour
1 pod or 1 tsp of essence Vanilla

Baked vanilla custard

  • Medium

Ingredients

Directions

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Baked vanilla custard

This recipe is for a baked vanilla custard that’ll you see in tart or ramekin. When cooking, we are aiming to have the centre to have a slight jiggle to it. All custards have the same basic ingredients: eggs, sugar, milk/cream and a flavouring, such as vanilla. This uses entirely milk, however if want it richer, split the volume of milk and make up with double cream. Crème brûlée can be made replacing the entirety of the milk with double cream and dropping the cornflour. A pouring custard can be made with just egg yolks and using milk and/or single cream.
You will find this particular recipe used in the Parisian flan that I have made.

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Steps

1
Done

Whisking the eggs and sugar together

Whisk the eggs and sugar together until it reaches a pale yellow colour.

2
Done

Scalding the milk

Pour the milk into a thick bottomed saucepan put on the stove.
Split the vanilla pod and scrape the seeds out and put it all into the pan.
Whisky slowly while bringing to a very gentle boil.

3
Done

Whisking the two together

As soon as the milk starts to boil, remove from the heat. Too hot, and it will curdle the eggs.
Slowly pour the hot milk into the eggs, whisking the entire time.
Pour the mixture through a fine sieve into a shallow basin or ramekins.

4
Done
40

Baking

Place the basin or ramekins into a roasting tray and fill with hot water up to about 2 centimeters below the rim of the basin.
Place into the oven and bake for 40 minutes until the custard attains a firm jiggle when shaken gently.
If using multiple ramekins, baking time will be less, so check around the 20 minute mark for a jiggle.

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Parisian flan tart, baked custard
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Parisian flan tart
sweet pastry ready for use
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Sweet pastry
Parisian flan tart, baked custard
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Parisian flan tart

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