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4 Mins delivery
Egg Custard
Serves 4
65 mins
160 Kcal
Egg custard is one of today's most sought-after desserts: the epitome of creamy smoothness and delicate sweetness. This timeless dish, made primarily of eggs, milk, sugar, and vanilla, is best served warm or chilled. To prepare egg custard, the ingredients are gently cooked together so that the custard turns out velvety with a fantastic depth of flavour. The eggs act as the thickening agent, thus creating a soft, pudding-like texture that is the epitome of irresistible. In the egg custard recipe, eggs are whisked together with sugar and a splash of vanilla extract before slowly incorporating warm milk. This helps prevent curdling of the eggs and results in a smooth texture. The mixture is gently cooked over low heat, stirring constantly till it thickens to the right custard consistency. Once done, it is cooled to room temperature or put in the refrigerator for a firmer texture. The egg custard can be served individually in a ramekin, pie crust as a custard tart, or as a stand-alone dessert. Its versatility allows different flavour additions like cinnamon, nutmeg, or fruit. It is a simple pleasure that always stays in style: whether you enjoy it on its own or with a sprinkle of caramelised sugar or fresh berries added, egg custard does it all. Its rich, smooth texture and comforting flavour make it a favourite dessert for any occasion.
Ingredients required for Egg Custard
- 4 large eggs
- Milk
- 1/2 cup sugar
- Nutmeg
- Salt
Cooking steps for Egg Custard
- 1Start by gathering all the ingredients and making sure they are at room temperature, as this creates the smoothest custard. Crack the eggs into a large mixing bowl and add sugar. Whisk them together until sugar has dissolved and the mixture becomes pale and somewhat frothy. This is the key step: otherwise, the custard will either have a whole dose of uneven sweetness or will be lumpy. Heat the milk in a saucepan over low to medium heat until it is just warm. Do not boil it. Stir occasionally so that it does not scorch at the bottom of the pan. When the milk has been warmed, take it off the fire and let it cool for a few minutes. Gradually add the warmed milk to the egg mixture, whisking constantly to cook the eggs less.
- 2This process, referred to as tempering, helps the eggs mix smoothly into the egg custard without curdling. When the milk is fully incorporated with the eggs, flavour the mixture with a splash of vanilla extract and give it a final whisk to ensure that everything is well-mixed. Preheat your oven to a low temperature, around 325 F (160 C), and prepare a water bath by placing a large baking dish filled with hot water in the oven. This method helps the custard cook gently and evenly. Pour the custard mixture into individual ramekins or a single ovenproof dish, depending on your preference.
- 3Place ramekins in a water bath, carefully positioning them to ensure that water covers about halfway up the side of the dishes. Put the baking dish in the oven and bake the custard for 30-40 minutes, or until the edges are just set and the center jiggles slightly when the baking dish is shaken. Avoid overcooking, as this can make the custard turn rubbery or develop an unpalatable texture. When ready, take the ramekins out of the water bath, and let it cool to room temperature. You can serve it warm for an oven comfort dessert or chill it in the fridge for a couple of hours and enjoy it chilled.
- 4A chilled custard is firmer in texture hence use it as a garnish with fruits, a sprinkle of nutmeg, and a dollop of whipped cream. Custard, made creamy and smooth with a delicate vanilla flavour, gives birth to an elegant dessert that is satisfying in every way. Whether used as an after-bite or part of the larger meal, egg custard is one of those pieces, timeless classics that come alive in your mouth by giving off rich yet light notes.
FAQs
Can I make egg custard without an oven?
You can make egg custard without an oven using a stovetop method. Just prepare your custard mixture like any other using eggs, sugar, milk, and vanilla. Pour the mixture into a heatproof dish or ramekin and place it in a steamer or pot with the lid, ensuring the bottom of the dish does not touch the water. Steam the custard over low heat for about 20-30 minutes, checking for doneness by inserting a knife or toothpick; it should come out clean when the custard is set. This method is ideal for those who do not have access to an oven but still produces an excellent smooth and creamy custard.
Why did my egg custard curdle during cooking?
The custard will curdle if done over high heat or for too long. Eggs coagulate at a low temperature. They should be cooked gently and slowly not to separate and form lumps. The custard should always be cooked on low heat on the stove or in a water bath in the oven, where it remains slow and uniform. Constant stirring or whisking while cooking on the stovetop can also prevent curdling, guaranteeing that the heat is evenly distributed.
Can I make egg custard dairy-free?
Yes, egg custard can be made dairy-free by substituting regular milk with alternatives like almond milk, coconut milk, or soy milk. These substitutes provide a creamy texture while accommodating dietary restrictions. The preparation process remains the same, but the flavour profile may differ slightly depending on the milk substitute used.
