Vanilla custard
This vanilla custard is a creamy and rich dessert made with light sour cream, egg yolks, and vanilla extract, perfect for any occasion. The simple method involves mixing, tempering, and cooking until thickened, resulting in a decadent treat.
Cook time 15 min
Prep time 10 min
Ingredients:
1/3 cup light sour cream1 tsp vanilla extract
6 yolks
1/4 cup sugar
1 tbsp corn flour
Vanilla custard is a classic dessert that is wonderfully creamy and rich, making it a perfect treat for any occasion. With a few simple ingredients like sour cream, vanilla extract, egg yolks, sugar, and corn flour, you can create a delicious, homemade vanilla custard that will impress your family and friends.
Instructions:
- Gather and measure all the ingredients to ensure you have everything ready before you start cooking.
- Separate the egg yolks from the whites, placing the yolks in a medium-sized mixing bowl. (You can save the egg whites for another recipe.)
- Add the sugar to the egg yolks in the mixing bowl.
- Use a whisk to beat the egg yolks and sugar together until the mixture becomes pale and slightly fluffy.
- Sprinkle the corn flour into the egg and sugar mixture.
- Continue to whisk until the corn flour is fully incorporated and the mixture is smooth.
- In a separate bowl, mix the light sour cream and vanilla extract until well combined.
- Gradually add the sour cream and vanilla mixture to the egg mixture, pouring slowly and whisking constantly to avoid curdling the eggs.
- Pour the combined mixture into a medium saucepan.
- Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula to ensure the mixture doesn’t stick to the bottom of the pan or form lumps.
- Continue to cook until the custard thickens enough to coat the back of the spoon. This should take about 5-10 minutes.
- To check if the custard is done, run your finger through the coating on the back of the spoon. If it leaves a clear trail, the custard is ready.
- Remove the saucepan from heat and continue to stir for another minute to prevent any residual cooking.
- Pour the custard into a bowl or individual serving dishes.
- Optionally, you can place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.
- Allow the custard to cool to room temperature.
- Once cooled, transfer to the refrigerator to chill for at least 2 hours before serving.
- Serve the chilled vanilla custard on its own or with your favorite toppings, such as fresh berries, caramel sauce, or whipped cream.
Enjoy your luscious, homemade vanilla custard warm or chilled, either on its own or as a delightful accompaniment to other desserts. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite thanks to its simplicity and delightful flavor.
Vanilla custard FAQ:
The custard should take about 5-10 minutes to cook over medium-low heat, stirring constantly until it thickens and coats the back of a spoon.
To check for doneness, run your finger through the custard coating on the back of a spoon. If it leaves a clear trail, the custard is ready.
Yes, you can substitute light sour cream with Greek yogurt or plain yogurt for a similar texture, but the flavor may vary slightly.
Store leftover custard in an airtight container in the refrigerator for up to 3 days. Covering the surface with plastic wrap can help prevent a skin from forming.
A medium saucepan works well for cooking the custard. Make sure it has enough capacity to allow the mixture to expand and thicken while stirring.
Tips:
- Ensure you whisk the egg yolks and sugar until the mixture becomes pale and thick for the best texture.
- Gradually add the hot milk to the egg mixture to prevent the eggs from curdling.
- Cook the mixture over medium heat, stirring constantly to avoid lumps forming.
- Strain the custard through a fine mesh sieve to achieve a smooth, velvety consistency.
- Allow the custard to cool with a plastic wrap directly on its surface to prevent a skin from forming.
Nutrition per serving
2 ServingsCalories 350kcal
Protein 10g
Carbohydrates 33g
Fiber 0.32g
Sugar 27g
Fat 18g
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