I had taken pictures but not made the post until some one requested the recipe and I just couldn't find it.
Ah well, with so many recipe I have on two blogs it's getting harder to keep track and organize.
Those of us that can eat eggs would obviously prefer this version and rightfully so. It is delicious on it's own not just in cakes.
My kids love Vanilla Custard just for desserts, I use them as my base for my mousse and ice creams.A swirl of Vanilla cream on your favorite chocolate cake... It's heavenly.
The procedure to make this can intimidate some people because if you are not careful with the cooking you can have sweet scrambled eggs. So follow my directions and tips carefully and you will see making Vanilla Custard is indeed a piece of cake.
Here's what you will need:
Makes about 4 cups - enough to fill an
8" round three layer or
9" round two layer cake.
6 large egg yolks
3/4 cup granulated sugar
6 tbsp cornstarch
750 ml / 3 cups whole milk
2 tbsp pure vanilla extract.
A wooden spoon or a wire whisk
It is important that you have all your ingredients ready before you start cooking. This will ensure you do not leave the milk unattended.
Place the egg yolks in a bowl that will accommodate the quantity of milk as ell.
(Once you see tiny bubbles on the sides of the pan - turn the heat to the lowest setting)
Do not rush this step.
Then another cup... stirring...
This is called tempering the eggs. You add hot liquid to the eggs slowly and raise the temperature of the eggs. If you add the liquid too fast the eggs will scramble. So be gentle and slow.
It is important that you stir all the time this will avoid the milk and egg to form lumps and you will have a silky smooth custard.
Can you see all that milk foam on the top. That will eventually disappear.
This can be very boring but it is important to keep the heat low and stir constantly.
You want the mixture to cook and thicken at the same time.
This mixture will continue to thicken as it chills. See picture below.
For a cake filling - you want to ensure it is thick so it will stay between layers even when you cut the cake or else you will have your custard drooping down when you cut the layers.
This will ensure your custard is smooth and velvety as well as take away any lumps that may have formed in. (sorry forgot to take a picture of the sieving process)
and some as dessert fro my kids. Some times I add fruit puree to the custard and make Mango custard, strawberry custard or even banana Custard. Kids love it..
Thanks for stopping by.