In the last three days I have been asked three times (must be something about the number three!) for a recipe for a “pouring” custard to serve with puddings that are going to be adorning our festive tables in a couple of days.
There are plenty of custard recipes around, and I realise that everyone has their own method, but this simple recipe is the one I use when I want a custard that is smooth and creamy and can “pour” from a jug if served warm, but is also creamy and fluid enough to flow nicely onto desserts when it is cold. This is not a solid “set” custard like my recipe for Dessert Custard (see here) but is lighter and more appropriate to serve with puddings and the like.
The custard can be served straight away, or you can make it ahead, allow it to sit for a couple of hours before returning it to the ™ bowl to “whisk” it to a pouring consistency which it will retain for a little while. When placed in the fridge the custard will very slightly set due to the chilled environment, but again you can whisk it lightly in the ™ before serving to allow it to pour.
If you wish the custard to have a slightly “caramel” flavour than use light muscovado sugar (or brown sugar) in place of the golden caster sugar.
And if you wish to make a “Brandy Custard” then simply add 1 tablespoon (20ml) of brandy to the custard when you return it to the Thermomix to whisk it, taste, then add a little more if you prefer a stronger flavour.
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- Place all ingredients in the ™ bowl … I had previously made the custard for some ice-cream and didn’t clean the bowl … hence the marks on the sides
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- Custard is cooked for 10 minutes and is ready to serve now or …
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- … you can place it into a container, cover with Glad Wrap so that it is sitting directly onto the custard and allow to sit for a couple of hours like this until ready to serve
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- Place the custard back into the ™ bowl and …
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- … blend for 20 seconds …
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- .. before placing into a jug and serving
The custard can be served straight away, or you can make it ahead, allow it to sit for a couple of hours before returning it to the ™ bowl to "whisk" it to a pouring consistency which it will retain for a little while. When placed in the fridge the custard will very slightly set due to the chilled environment, but again you can whisk it lightly in the ™ before serving to allow it to pour.
If you wish the custard to have a slightly "caramel" flavour than use light muscovado sugar (or brown sugar) in place of the golden caster sugar.
And if you wish to make a "Brandy Custard" then simply add 1 tablespoon (20ml) of brandy to the custard when you return it to the Thermomix to whisk it, taste, then add a little more if you prefer a stronger flavour.
- 80g golden caster sugar
- 50g white spelt flour, or plain flour
- 2 egg yolks (freeze the whites for later use)
- 600g full cream milk
- 1 tsp vanilla bean paste, or vanilla extract if preferred
- 1 tsp sea salt flakes
- Place all the ingredients into the ™ bowl and cook 10 minutes / 90 / speed 4
- Decant custard into jug and serve
- Or it can be kept at room temperature for a couple of hours - if doing this pour the custard into a container, cover with Glad Wrap which is placed directly onto the surface of the custard
- When ready to serve place the custard into the ™ bowl and blend 20 seconds / speed 4 to bring it back to a pouring consistency
- Decant custard into jug and serve
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