Ingredients
Custard Ingredients
- 1 cup heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 2 tablespoons honey
- 2 teaspoons cornstarch, arrowroot powder, or tapioca flour
- 1 teaspoon vanilla extract
Instructions
- Heat Cream: Add the heavy cream and whole milk to a saucepan and heat over medium heat. Whisk occasionally, and remove from heat once the mixture just begins to simmer, with bubbles forming along the edges.
- Temper Eggs: In a medium bowl, whisk together the egg yolks, honey, arrowroot powder (or chosen thickener), and vanilla extract. Gradually add half of the hot cream mixture into the egg mixture while continuously whisking to prevent curdling.
- Cook Custard: Pour the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly for 1 to 3 minutes until the custard starts to thicken slightly. Remember the custard will thicken further as it cools.
- Serve: Serve the custard warm over cakes, pies, or desserts, or chill it. To chill, transfer to a bowl and cover with plastic wrap pressed onto the surface of the custard to prevent skin formation. Refrigerate for at least 4 hours or overnight before serving in individual glasses.
Notes
- Pour the hot cream slowly into the egg mixture during tempering to avoid scrambled eggs.
- You can substitute cornstarch with arrowroot powder or tapioca flour for thickening.
- Covering the custard surface with plastic wrap prevents a skin from forming while chilling.
- The custard will thicken more upon cooling, so avoid overcooking on the stove.
- Can be served warm or cold depending on preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
