Custard is a well-known treat throughout much of Europe. Whether served with pies and crisps, used as a pastry filling, eaten with fruit or on its own, custard is enjoyed all throughout European countries! My first time trying true cooked custard was when I visited England. Jacob and I went to dinner at one of his friend’s houses where we had a full English roast with apple crisp and custard for dessert. I have never thought of having a crisp with custard (I usually have it with ice cream, like the American way), but I actually think I prefer the warm, creamy treat instead (at least on crisp anyways).
The best part about this dessert is that you will most likely have all of the ingredients in your cupboard and fridge already! Those are the best recipes, right?! Although, this recipe was originally made for use as a pastry filling (so it’s really thick), more milk can be added to make it a lighter custard to put on pies and crisps or served with fruit.
So, what are you waiting for? Throw away your pudding powder, and whip up some creamy, homemade custard instead! Feel free to mix it up a bit and try some different flavors (might I suggest chocolate?). I guarantee this dessert is so much better than that yucky pre-packaged, make in 5 minutes pudding that you buy from the grocery store, plus this custard is so easy to make!
- ¾ cup Low Fat Milk
- ¾ cup Whipping Cream
- ½ cup Sugar
- 3 tablespoons Flour
- 3 Egg Yolks
- 1 teaspoon Vanilla Extract
- 1 tablespoon Butter
- Heat the milk and cream in a small saucepan over medium-low heat. Stir constantly until it just starts to simmer.
- In a large mixing bowl, whisk together flour and sugar.
- Add the egg yolks to the mixture and use an electric mixer to mix the ingredients until it forms a thick paste.
- Slowly pour the milk and cream into the bowl, mixing while pouring until the ingredients are fully incorporated.
- Pour the mixture back into the saucepan and heat over medium-high heat until boiling, stirring constantly.
- Once the mixture starts boiling, remove from the heat and whisk in vanilla and butter.
- Cover the custard with plastic wrap, making sure it sticks to the surface of the custard.
- Serve warm or cold, depending on preference and use.