Creamy Milk Custard
Category: Desserts
Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Milk | 400g |
| Honey | 1 tsp |
| Sugar | 80g |
| Vanilla Bean | 1 |
| Cornstarch (Cornflour) | 40g |
| Heavy Whipping Cream | 150g |
Instructions
-
Prepare the Vanilla Milk Infusion
Begin by heating 300g of the whole milk in a medium saucepan over low to medium heat. While the milk warms up, split the vanilla bean lengthwise using a sharp knife. Carefully scrape out the tiny seeds from within the pod, and add these aromatic seeds directly into the milk. Place the vanilla pod in the milk as well for an extra burst of flavor. Stir the milk gently to combine, ensuring the vanilla is well-distributed. -
Combine the Remaining Milk and Sugar
Once the milk has warmed, pour in the remaining 100g of cold milk, ensuring it’s well-mixed with the initial milk. Add the sugar to the milk mixture, stirring until fully dissolved. This will create a smooth base for the custard. -
Incorporate Cornstarch and Honey
In a separate bowl, dissolve the cornstarch (maizena) in a small amount of cold milk, ensuring there are no lumps. Slowly add this mixture to the simmering milk, stirring continuously with a whisk to maintain a smooth consistency. Next, add the honey, mixing it in until fully combined. -
Cook the Mixture to Thicken
Continue whisking the mixture over very low heat. It is important to be patient and use low heat to avoid curdling the milk. As the mixture warms, it will gradually begin to thicken. Keep stirring until you achieve a rich, smooth custard-like consistency. This should take about 5 to 7 minutes. -
Cool the Custard
Once the mixture has thickened to your desired consistency, remove it from the heat. Transfer the custard into a bowl and cover it with plastic wrap, ensuring the wrap is directly in contact with the surface of the custard. This will help prevent the formation of a skin as it cools. Allow it to cool completely to room temperature. -
Add the Whipped Cream
Once the custard has cooled to room temperature, it’s time to fold in the whipped cream. Take the heavy whipping cream and whip it until soft peaks form. Gently fold the whipped cream into the cooled custard, taking care not to deflate the cream. Mix delicately by stirring from the bottom upwards to maintain the airy texture of the cream. -
Serve and Enjoy
Your creamy milk custard is now ready to use! This velvety custard can be served as a dessert on its own, or used as a filling for cakes, pastries, or other sweet treats. Its smooth, delicate flavor makes it perfect for pairing with fresh fruits, or as a decadent layer in layered desserts.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Protein | ~4g |
| Carbohydrates | ~26g |
| Fat | ~12g |
| Saturated Fat | ~7g |
| Sugars | ~22g |
This Creamy Milk Custard offers a delightful balance of sweetness and richness, making it an ideal dessert to complement your festive meals, or simply to enjoy with a cup of coffee. Whether as a filling or as a stand-alone treat, this creamy indulgence is a versatile addition to any dessert table.
