Cream Custard Recipe

Introduction

Ingredients

• 4 cups of milk
• 1 cup of heavy cream
• 1 cup of sugar
• 6 egg yolks
• 2 teaspoons of vanilla extract
• 1/4 teaspoon of salt

Instructions

1. Preheat your oven to 325°F.
2. In a medium-sized saucepan, combine the milk, heavy cream, and salt. Heat the mixture over medium heat until it comes to a simmer.
3. In a large mixing bowl, whisk together the egg yolks and sugar until they are well combined.
4. Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking.
5. Stir in the vanilla extract.
6. Pour the custard mixture into a 9x13 inch baking dish.
7. Place the baking dish inside a larger baking dish and add enough hot water to the larger dish to come halfway up the sides of the custard dish. This will help the custard cook evenly.
8. Carefully transfer the baking dish to the preheated oven and bake for 45-50 minutes, or until the custard is set.
9. Remove the custard from the oven and let it cool to room temperature.
10. Cover the custard with plastic wrap and refrigerate for at least 2 hours, or until it is completely chilled.
11. Once the custard is chilled, it is ready to serve.

Nutrition

• Calories: 360
• Protein: 7g
• Fat: 19g
• Carbohydrates: 42g
• Fiber: 0g
• Sugar: 38g
• Sodium: 110mg

Tips

• Be sure to whisk the egg yolk mixture constantly when adding the hot milk to prevent the eggs from cooking.
• Use a water bath to help the custard cook evenly and prevent cracking.
• Let the custard cool to room temperature before covering it with plastic wrap to prevent condensation from forming on the surface.
• For a richer custard, you can use half-and-half instead of milk.
• You can also add a pinch of nutmeg or cinnamon to the custard for extra flavor.

Conclusion