Print the recipe here: inthekitchenwithmatt.com/easy-egg-custard-recipe
In this episode of In the Kitchen with Matt I will show you how to make an egg custard. This no bake recipe for egg custard is easy to make with very few ingredients, and winds up being a great light dessert with a bit of protein in it. You can serve it warm or cold, what ever you like to do, maybe drop some fresh fruit in it too. Instead of baking it we will make in on the stovetop. If I can do it you can do it, let's get started!
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Ingredients:
2 cups plus 2 Tbsp. Milk (500 mL)
1/2 cup white granulated sugar (use less if you want it less sweet) (115 g)
1 tsp of vanilla extract (5 mL)
3 egg yolks
3 tsp. cornstarch (15g
Tools:
pot
whisk: amzn.to/2mm6jyZ
fork
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Transcript: (partial)
Hello and welcome back to In the Kitchen with Matt I am your host Matt Taylor, today I am going to show you how to make as egg custard, mmm yummy. There are a couple of different ways to make egg custards, one is where you bake it in the oven, and the other is where you do it on the stovetop, and we are going to do the stovetop method, really really easy to do, now the consistency winds up being like a pudding, as opposed to a bake custard which resembles almost like a quiche, but uh here we go I had a request to make an egg custard, really easy to do, if I can do it you can do it, very simple ingredients, let’s get started. First we take a large pot and then I am going to add our milk, this is a little bit over 2 cups of milk, about 500 milliliters. And you can use whole milk, 2 percent, 1 percent, or skim milk. And then I am going to add our sugar, this is slightly under one half cup of granulated sugar and you can use a little bit more if you want or a little bit less depending on how sweet you want your egg custard to be. And then I am also going to add one teaspoon of vanilla extract. Also right here what I am going to do is I am going to take a larger bowl here and I will take my three egg yolks, one of my egg yolks did brake, that’s fine. I am going to put those in there, and then we are going to add our cornstarch, 3 teaspoons of cornstarch. And then with a fork let’s just come in here, and mix the cornstarch with our eggs and we are going to make like a little paste. Okay about like that, now I am just going to leave that. And now let’s go ahead and heat up our milk, all right so we just place it on our stovetop medium heat, and then we are just going to occasionally stir and we are heating up our milk, with the purpose of dissolving the sugar. All right we have warmed up our milk, it doesn’t have to be scalding or anything like that, it just has to be warm, with the sugar dissolved. Now what we want to do is we want to come over, and then we are going to slowly add it a little bit of this hot milk and then we are going to stir as we do that, we don’t want to cook our eggs. And we just need about half of this, to be added in there. All right and then I am going to take my pot and put it back on the burner and once this is all mixed together, let’s pour it back into our pot. And now keeping with the medium heat we just want to stir until it starts to bubble a little bit on the top, and it is going to thicken up. And you don’t have to like, constantly stir the whole time, you can let it sit a few seconds in between 5, 10, 20 seconds, before stirring, but when it starts to thicken you will want to stir it more frequently, so it doesn’t burn on the bottom, and this will take some where around, probably around 5 to 8 minutes, until it starts to, until it thickens up and it is ready to go. Another reason why we are letting this get to the boil stage here, is because it is cooking our eggs for us. All right that is good to go, let’s go ahead and transfer it over to our bowls.
12 янв 2018
