Description
This Easy Custard Recipe yields a silky, creamy dessert made with rich cream, milk, egg yolks, and sweetened with honey. Perfect for serving warm over cakes and pies or chilled as a smooth, comforting treat that’s simple to prepare.
Ingredients
Scale
Custard Base
- 1 cup heavy cream
- 1 cup whole milk
Custard Mix
- 5 large egg yolks
- 2 tablespoons honey
- 2 teaspoons cornstarch, arrowroot powder, or tapioca flour
- 1 teaspoon vanilla extract
Instructions
- Heat the cream: Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.
- Temper the eggs: In a medium bowl, whisk together the egg yolks, honey, arrowroot powder, and vanilla extract. Slowly pour half of the hot cream mixture into the egg mixture while continuously whisking to prevent curdling.
- Combine and thicken: Pour the tempered egg mixture back into the saucepan. Stir over medium-low heat for 1 to 3 minutes until the custard slightly thickens. Remember it will thicken further as it cools.
- Serve: Serve warm as a drizzle over desserts such as cake or pie, or chill by transferring the custard to a bowl, covering with plastic wrap touching the surface, and refrigerate for 4 hours or overnight. Spoon into glasses to serve chilled.
Notes
- This custard is wonderfully silky and creamy, making it an easy homemade alternative to store-bought custards.
- Whisk slowly and steadily when tempering eggs to avoid curdling.
- Use plastic wrap pressed directly on the surface when chilling to prevent a skin from forming.
- Can be served warm or cold to suit your dessert needs.
Nutrition
- Serving Size: 1 serving
- Calories: 353
- Sugar: 14 g
- Sodium: 51 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.1 g
- Protein: 7 g
- Cholesterol: 318 mg
