Simple Custard

This old-fashioned custard, made with simple ingredients you likely already have on hand, is the perfect sweet treat to whip up on a whim.

What Is Custard?

Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.

How to Make Custard

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What Is Custard Made Of?

These are the basic ingredients you'll need to make this homemade custard recipe:

· Milk: This decadent custard starts with four cups of milk.· Butter: A tablespoon of butter lends richness.· Vanilla: Vanilla extract enhances the overall flavor of the custard.· Eggs: Four eggs ensure a creamy, thick, and velvety texture.· Sugar: Sweeten things up with ½ cup of white sugar.· Cornstarch: Cornstarch thickens the custard.

How to Make Homemade Custard

Here's a brief overview of what you can expect when you make old-fashioned egg custard:

1. Bring the first three ingredients to a simmer. Remove from heat before it boils.2. Whisk the remaining ingredients in a separate bowl.3. Over low heat, slowly whisk the egg mixture into the milk mixture.

Tips from chloea:

· "Add up to ¼ cup more sugar for a very sweet custard."· "Crushed pineapple or mashed banana mixed in tastes great."

How to Store Custard

Allow the custard to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to three days. Reheat gently on the stove.

Can You Freeze Custard?

Yes, you can freeze custard for up to three months. However, it's important to note that the texture will likely change during the freezing and thawing process.

Cookdap Community Tips and Praise

"This is a very good recipe," according to one Cookdap community member. "I like the fact that we don't have to separate the yolk from the white. Using the whole egg is great. I followed the instructions and everyone liked it."

"Tip: Pour in the egg mixture in a very thin stream to start or pour a very small amount of the warm milk into the eggs to equalize the temp, then slowly add the eggs to the hot milk," advises Olive’sMom.

"I made this recipe EXACTLY as provided," says AJ Cole. "The result was phenomenal! My wife likes it less sweet, for her it was perfect as-is. I topped with cinnamon-sugar to satisfy my sweet tooth. I also saved out a small amount and added orange flavoring."