Homemade Custard

When I was young, one of my favourite desserts was Custard. Back then, the custard I tasted was made from milk, eggs, and a commercial powder. It was prepared on the stove top and then chilled. I found this dessert extremely tasty, and so I would eat it as is. Now, if you wish to prepare custard with a store bought powder you can find this recipe here.

Custard is very simple to make from scratch. This recipe is my homemade version – it does not require a custard powder. And you should note that the this custard is not as yellow, as it does not contain the commercial custard powder and no yellow colouring. Yipee!!

However, preparing this dessert on the stove requires a bit of care, so it is not overcooked. Needless to say, overcooking is less likely to occur in custard types made with a starch. You should note that custards made with starch are referred to as a pastry cream.

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For this type of creamy custard, I have three variations: almond, coconut and vanilla. Your choice of custard depends on your preference and taste of course. You can also serve yours with a fruit. Just whisk it and add the pieces of fruits.

Of course you should peel and chop the fruits to bite sizes before adding them to the custard. One caveat must be noted though: to get the eggs perfectly cooked without curdling it is best you use a stainless steel universal double boiler.

Anyway, here are my three variations of this simple creamy custard dessert.

Variation 1: Almond Custard

ALMOND CUSTARD

2 eggs
1/2 cups cream
1/2 cup sugar
1 1/2 tbsp flour
1/5 tsp. salt
1/2 tsp. almond essence
12 almond halves

Place about two inches of water in a pot on medium heat.

Note: Enough water for the double boiler to sit in.

Place the eggs in the double boiler insert. Then place into the pot with water.
Beat eggs thoroughly in the double boiler.

Mix the cream and almond essence and set aside.
Combine the flour, sugar and salt. Set aside.

Add the cream to the eggs, stirring constantly with a whisk. Mix well.
Remove the double boiler with the milk from the heat. Do not let the cream curdle.

Leave the water in the bottom pan to reach boiling point.

Add the flour mixture to the cream mixture. Mix well.

Return the top pot with the mixture to the bottom pan with the boiling water.
Cook over hot water, stirring constantly until mixture coats whisk and is slightly thickened.

Remove from hot water at once and pour the mixture into ramekins.
You’ll have enough mixture for three ramekins.
Let the custard cool, then chill.
Garnish with almonds and a sprinkle of cinnamon before serving.

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