Custard Drink Recipes

VANILLA CUSTARD

Steps:

• Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
• Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
• In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
• Gradually add the warm milk, a ladle at a time, whisking well before each addition.
• Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. Delicious served with all kinds of crumble.

BOILED CUSTARD

Steps:

• Combine the cream, milk and vanilla in a saucepan. Bring to the boil then remove from the heat.
• In a large bowl, whisk together the sugar and egg yolks, until the mixture has gone pale in colour and doubled in size.
• Temper hot milky mixture into the sugar yolk mixture, by slowly adding hot milky mixture about 60ml (1/4 cup) at a time, whisking to distribute heat. Once half of the milky mixture has been added, transfer mixture back into the saucepan with the remaining milky mixture.
• Place the saucepan over low heat. Stir continuously until mixture reaches nappé consistency, or 80°C (180°F) on a kitchen thermometer.
• Remove from heat and pour the custard into a large mixing bowl. Place the bowl into icy water and stir until the custard has cooled.
• Once it has cooled to a suitable temperature, it is ready to drink.
• For an added touch, top with whipped cream and grate nutmeg over the top. Enjoy!

SOUTHERN BOILED CUSTARD

Steps:

• Into the lower pot of a double boiler, add water. In the upper pot, add milk. Heat through over medium heat.
• Beat eggs together until light. Add sugar and mix well. Pour a small portion of hot milk into the eggs and sugar to warm and thin this portion. Pour slowly into hot milk.
• Cook, stirring constantly until it will coat a spoon. Do not over cook. Add vanilla extract. Chill in refrigerator before serving.

FRUIT CUSTARD RECIPE

Steps:

• Rinse the fruits thoroughly and chill them in the fridge. Refrigerating after chopping will let out juices from the cut fruits making the custard runny.
• Heat 2½ cups milk in a wide heavy bottom pan or pot. Add sugar and stir until it dissolves.
• Meanwhile add custard powder to a small cup and stir it with ¼ cup milk (warm or at room temperature). The mixture has to be smooth without any lumps.
• When the milk turns hot (not boiling), pour 2 tbsp of the custard mix to the hot milk. Whisk well to incorporate it with the milk.
• Repeat adding another 2 tablespoons custard mixture to the milk and whisk well. This way incorporate all of the custard mixture to the milk in 3 batches, whisking after each addition.
• You may taste test it at this stage and add more sugar if needed.
• Keep stirring and cook on a low to medium heat until the custard turns thick. The custard must coat the back of the spoon well but must be yet of runny consistency. (check video)
• Take it off the heat and whisk it well to make it super smooth. Cover immediately. Cool this completely and chill it in the fridge.
• Whisk the custard well before serving. This ensures even and smooth fruit custard.
• Peel and chop the fruits to bite size. Add them to serving bowl or individual serving cups.
• Pour the custard over the fruits and gently mix. Serve fruit custard immediately.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.