I live with a Brit and so the task of making custard was daunting at best. Custard is all about texture and consistency and there are no steadfast rules of how NOT to mess it up in the entire plethora of the internet. All the instructions are somewhat vague and subject to misinterpretation. The only thing I was able to solidly suss out was that I would be slowly heating a egg, sugar, and cream mixture in a saucepan over low heat for a LONG time. Patience here would certainly be a virtue. To me, the slow heating of egg yolks with milk to slightly cook the egg causing the entire mixture to thicken looked like a disaster zone. I envisioned ending up over cooking the egg resulting in a nasty egg and cream scramble with chunks of burnt sugar (yuck). Perhaps my imagination is a tat too vivid… Nevertheless, I persevered! And by some miracle, it worked out the very first time!! And with practice things did get better! I felt like I was proving all my mother’s proverbs correct. This recipe is subject to a lot of personal preference so before you give up, please try it a least twice. You won’t regret it!!

  • 1 cup milkĀ 
  • 1 cup whipping cream
  • 6 egg yolks
  • 8 tbsp sugar (more or less to taste)
  • 4 pinches corn starch
  • 1 tsp vanilla
  1. Separate the yolks and the whites. I usually pair moose making with custard so i have a use for the extra yolks/whites.
  2. Measure the cream and milk out into a small saucepan and place over medium high heat.
  3. Bring the cream mixture to a slow boil while stirring constantly with a wooden spoon. The milk and cream will turn from a whiter shade to more of a cream and start to get fragrant just before it boils. At this point, I usually turn the heat down a bit to make sure I don’t burn the mixture. Once it boils at the edges, turn off the heat.
  4. Allow the cream to cool to body temperature (this will take about 20 minutes) stirring it every 5 mins to prevent a film forming over the top. You’ll be adding the raw yolks next and if the cream is too hot, it will cook the yolks.
  5. Once the cream has cooled, transfer it into a bowl.
  6. Using a paper towel, wipe off all the moisture from the pot and the wooden spoon.
  7. In the bowl with the eggs, whisk in the sugar and the vanilla.
  8. Whisk the egg mixture into the milk and transfer back into the pot.
  9. Place the pot over low heat and stir CONSTANTLY until the custard has become thick enough to evenly coat the back of the wooden spoon. The desired consistency changes with taste and with the use of the custard, but I find the back of the spoon trick works for me.
  10. When the custard has reached the desired thickness, turn off the heat.
  11. Allow the custard to cool in the pot stirring occasionally to ensure none gets stuck to the bottom.
  12. Pour over some pie or your favourite dessert and enjoy :)
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