How to Prepare Traditional Homemade Custard

How to Prepare Traditional Homemade Custard

Traditional Homemade Custard

Ingredients

• 1 liter (4 cups) whole milk
• 5 egg yolks
• 100 g (1/2 cup) sugar
• 40 g (1/3 cup) cornstarch
• Peel of 1 lemon (avoid the white pith for no bitterness)
• 1 cinnamon stick

Instructions on how to prepare traditional homemade custard.

1. Heat the Milk:
   • Pour most of the milk into a pot, reserving one glass (about 250 ml).
   • Add the lemon peel and cinnamon stick to the pot.
   • Heat the milk until it boils, then lower the heat and let it simmer for 5 minutes. Remove from heat and allow it to infuse.
2. Prepare the Cornstarch Mixture:
   • In the reserved glass of milk, dissolve the cornstarch, stirring well to ensure there are no lumps.
3. Combine Egg Yolks and Sugar:
   • In a large bowl, separate the egg yolks and mix them with the sugar until the mixture is smooth and pale.
   • Gradually add the milk-cornstarch mixture, stirring continuously.
4. Temper the Egg Mixture:
   • Slowly add the infused milk (discarding the lemon peel and cinnamon) to the egg mixture while whisking constantly.
5. Cook the Custard:
   • Pour the mixture back into the pot. Cook over low heat, stirring constantly with a wooden spoon or whisk to prevent lumps.
   • After about 10 minutes, the custard will thicken and coat the back of the spoon. Do not let it boil, as this may cause curdling.
6. Cool the Custard:
   • Remove from heat and transfer the custard to individual serving dishes or a large bowl. Allow it to cool to room temperature.
   • Cover with plastic wrap (directly touching the surface to prevent a skin from forming) and refrigerate until completely chilled.
7. Serve:
   • Sprinkle ground cinnamon on top for flavor. Add a Maria cookie or a wafer roll for a traditional touch.

Tips:

• For extra creaminess, use only egg yolks and whole milk.
• Adjust sweetness to taste by modifying the sugar amount.
• If the custard develops lumps, strain it through a fine sieve before chilling.