Classic English Vanilla Custard
This timeless English Vanilla Custard is an exquisite dessert sauce that pairs beautifully with a variety of summer fruits, lending a lovely, delicate flavor to particularly shine alongside stewed rhubarb. This vintage recipe, cherished through generations, provides a lusciously smooth texture and a subtly sweet vanilla essence, which makes it perfect for drizzling over your favorite desserts.
2
Servings
75
Calories
6
Ingredients
Ingredients
egg yolk
1 (large, at room temperature)
fine sugar
2 teaspoons
cornstarch
1/2 teaspoon
creamy milk
1/4 pint (preferably whole milk)
vanilla essence
2 drops (pure, high-quality)
heavy cream
2 tablespoons (optional, for extra richness)
Instructions
1
In a small bowl, thoroughly beat the egg yolk with the sugar and cornstarch until the mixture is smooth and slightly pale.
2
Warm the milk gently in a non-stick saucepan over medium heat, allowing it to reach just under boiling point, ensuring not to scorch it.
3
Gradually pour the warm milk over the egg mixture, whisking steadily to ensure a smooth blend, and return the mixture back to the saucepan.
4
Place the saucepan over low heat, stirring continuously with a wooden spoon until the custard thickens enough to coat the back of the spoon.
5
Remove from heat and add the vanilla essence, stirring to combine.
6
If a richer custard is desired, stir in the heavy cream at this stage until fully incorporated.
7
Allow the custard to cool slightly before serving over seasonal fruits or desired dessert.
Nutrition Information
9.5g
Carbs
2g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Classic English Vanilla Custard?
It is a timeless English dessert sauce known for its delicate flavor, smooth texture, and subtle sweet vanilla essence.
How many servings does this recipe provide?
This recipe makes 2 servings.
What is the calorie count per serving?
There are 75 calories per serving.
What ingredients are needed for the base?
The base requires egg yolk, fine sugar, cornstarch, creamy milk, and vanilla essence.
How much sugar is used in the recipe?
The recipe calls for 2 teaspoons of fine sugar.
What type of milk is recommended?
Creamy milk, preferably whole milk, is recommended for the best results.
How many egg yolks are required?
You will need 1 large egg yolk at room temperature.
What is the role of cornstarch in this custard?
Cornstarch acts as a thickening agent to help achieve the desired consistency.
How do I prepare the egg mixture?
Beat the egg yolk with sugar and cornstarch in a small bowl until smooth and slightly pale.
What is the best way to warm the milk?
Warm the milk gently in a non-stick saucepan over medium heat until it is just under the boiling point.
How should I combine the warm milk and egg mixture?
Gradually pour the warm milk over the egg mixture while whisking steadily to ensure a smooth blend.
What is the process for thickening the custard?
Return the mixture to the saucepan over low heat and stir continuously with a wooden spoon.
How can I tell when the custard is finished cooking?
The custard is ready when it is thick enough to coat the back of a wooden spoon.
When should I add the vanilla essence?
Add the vanilla essence after removing the saucepan from the heat.
How much vanilla essence is needed?
Only 2 drops of pure, high-quality vanilla essence are required.
Can I make the custard richer?
Yes, you can stir in 2 tablespoons of heavy cream after removing the custard from the heat.
What fruits pair well with this custard?
It pairs beautifully with summer fruits and is particularly excellent with stewed rhubarb.
Does the recipe contain any fiber?
No, this recipe contains 0g of fiber.
How much protein is in one serving?
Each serving contains 2g of protein.
What is the carbohydrate content?
There are 9.5g of carbohydrates per serving.
What type of saucepan should I use?
A non-stick saucepan is recommended to prevent scorching the milk or custard.
Is this a traditional recipe?
Yes, it is described as a vintage recipe cherished through generations.
How many ingredients are in this recipe?
There are 6 total ingredients, including the optional heavy cream.
Should the custard be served hot?
It should be allowed to cool slightly before serving over fruits or desserts.
What category of food does this fall under?
It is categorized under Sauces.
Can I use a whisk to stir the custard while it thickens?
The instructions recommend using a wooden spoon for stirring during the final thickening stage.
What should the egg yolk temperature be?
The egg yolk should be at room temperature before you begin.
What is the serving size?
The specific serving size in weight/volume is not specified, but the recipe yields 2 portions.
How do I avoid scorching the milk?
Ensure the milk is heated gently over medium heat and does not reach a full boil.
Is this custard recipe suitable for summer?
Yes, it is specifically tagged as a summer sauce and pairs well with seasonal fruits.