Best 8 English Custard Recipes

A VERY PROPER ENGLISH CUSTARD

Steps:

• Bring milk and cream to a simmer slowly on low heat.
• Whisk the sugar and cornstarch together, add the egg yolks, combine well.
• Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool to use as a layer in trifles, or fill tart pans.
• Tip. If using it hot, it can be kept warm in a jug set in a pan of hot water with a bit of cling film on top to prevent a skin forming.

REAL ENGLISH CUSTARD FROM SCRATCH

Steps:

• In a bowl beat the yolks and cornflour by hand with a whisk until well combined.
• Heat the milk and the vanilla in a heavy based saucepan.
• Add the yolk mixture and the sugar.
• Stir constantly (in a figure 8 to get all the sides) over a medium-low heat for about 10 minutes OR until it is thick and coats the back of the spoon. Never let it boil as the bottom of the pan will burn and all you will taste is burnt custard.
• Rest for 10 minutes and serve warm.

ENGLISH CUSTARD (SAUCE ANGLAISE)

Steps:

• Place the yolks in a saucepan and add the sugar. Beat with a wire whisk until the mixture is thick and lemon-colored.
• Meanwhile, bring the milk almost, but not quite, to the boil.
• Gradually add the milk to the yolk mixture, beating constantly. Use a wooden spoon and stir constantly, this way and that, making certain that the spoon touches all over the bottom of the saucepan. Cook, stirring, and add the salt. Cook until the mixture has a custardlike consistency and coats the sides of the spoon. Do not let the sauce boil or it will curdle.
• Immediately remove the sauce from the stove, but continue stirring. Set the saucepan in a basin of cold water to reduce the temperature. Let the sauce cool to room temperature. Add the liqueur. Chill for one hour or longer.

MAIDS OF HONOUR - TRADITIONAL ENGLISH CUSTARD CHEESECAKE TARTS

Steps:

• Pre-heat the oven to 425F degrees.
• In a mixing bowl, stir together the flour with the diced butter and the scant teaspoonfuls of shortening. Cover and place the bowl into the freezer for 10 to 15 minutes.
• Meanwhile, in another bowl, place the eggs, lemon juice, rosewater or orange-flower water, and a pinch of salt and put in the refrigerator. Using a food processor (or by hand, but this will take some elbow grease), blend the fats and flour until the pastry just begins to come together, yet still is a little coarse and crumbly. Take care not to over-blend, as this process goes quickly, so watch carefully. Gradually feed the liquids in through the feeder spout until the pastry is almost coming together. Scoop it out onto a flour-dusted work surface and knead a few times with your hands, then form into two discs, wrap each disc in cling wrap, and chill in the refrigerator for 30 minutes before rolling out.
• While pastry is chilling, make the filling. Cut lengthwise down the vanilla bean with the tip of a sharp knife. Place the vanilla bean with the cream into a saucepan, and heat to just under the boiling point over a medium heat. Do not boil or it will curdle. Off the heat and remove the bean, scraping some of the seeds into the cream. Now add the butter, sugar, ground almonds, egg, lemon zest and juice, and the rosewater or orange-flower water, stirring well to combine. Let stand for about 10 minutes.
• Roll out half the pastry, cut out 12 rounds with a 3-inch round cutter, and place into a 12-hole tart or muffin pan, pressing down with your fingers so they're well lined. Spoon half the filling into the pastry cases (remembering you'll have a second batch to do). Leave a good inch below the rim, as the custard will rise up as it bakes. Dust lightly with some fresh nutmeg and transfer carefully to the pre-heated oven and bake for 15-20 minutes until the custard's golden and puffy.
• Let the tarts sit in the pan for a few minutes before standing, unmolded, on a wire rack to cool. Dust tops with icing sugar.
• When the pan is cool, repeat with the remaining ingredients.
• Leave the tarts to cool a little before serving (arrange them on a pretty serving plate or silver platter), but they are best eaten still slightly warm.

HOMEMADE ENGLISH CUSTARD

Steps:

• Put the milk and cream in a saucepan and bring slowly to the boil.
• Meanwhile whisk together the egg yolks and sugar until pale and creamy.
• As soon as the milk and cream mixture comes to the boil, pour onto the egg mixture and beat well.
• Return to the pan and place over a very gentle heat (or in a basin over a pan of simmering water) and stir continuously until the custard has thickened. Serve hot.
• should you need to keep the custard warm, lay a piece of greaseproof paper on the surface to stop a skin forming.

PROPER ENGLISH CUSTARD

Steps:

• 1. 1. Bring milk and cream to a simmer slowly on low heat.
• 2. 2 Whisk the sugar and cornstarch together, add the egg yolks, combine well.
• 3. 3. Slowly whisk the warm milk into the egg mixture, whisking constantly. Add vanilla. Return to the saucepan and stir gently until thickened. Serve hot, or cool

ENGLISH CUSTARD

Steps:

• Place yolks in a saucepan and add sugar. Beat with wire whisk until thick and lemon-colored.
• Meanwhile, bring milk almost but not quite to boil.
• Gradually add milk and cream to yolk mixture, beating constantly. Stir constantly with wooden spoon, making certain spoon touches bottom of saucepan all over. Cook, stirring, and add salt. Cook until mixture has custardlike consistency and coats side of spoon. Do not let sauce boil, or it may curdle.
• Immediately remove sauce from stove, but continue stirring. Set saucepan in a basin of cold water. Let sauce cool to room temperature, then add brandy. Chill an hour or longer.

CREME A L'ANGLAISE AU MARSALA (ENGLISH CUSTARD WITH MARSALA WINE)

Steps:

• Heat the milk in the top of a double boiler.
• Mix the sugar and flour in a mixing bowl. Add the egg yolks and blend well. Add the milk, stirring with a wire whisk. Return the mixture to the top of the double boiler and cook over simmering water, stirring constantly, until thickened. Cool quickly by placing the pan in cold water. Strain and add the wine. Chill thoroughly.