English Custard
8 servings
30 minutes
English custard is a delicate and silky dessert originating from British cuisine. Its history dates back centuries when cream and egg yolks became the basis for many culinary masterpieces. This custard features a rich vanilla aroma and velvety texture, with its sweetness balanced by a light creamy note. Custard is a versatile ingredient: it pairs wonderfully with pastries, pies, fruits, and even serves as a base for ice cream. It is simple to prepare but requires attention to achieve perfect smoothness without lumps. This dessert is ideal for refined gastronomic pleasures and makes an elegant conclusion to any dinner.
1
Slice the vanilla pod lengthwise and scoop out the seeds with a teaspoon. Place everything in a pot and pour in the cream. Set over medium heat and heat until the first bubbles appear.
- Vanilla pod: 1 piece
- Cream 40%: 570 ml
2
Meanwhile, in a bowl, whisk the yolks, starch (a dessert spoon), and powdered sugar with a round whisk.
- Egg yolk: 6 pieces
- Cornstarch: 2 g
- Powdered sugar: 50 g
3
Remove the vanilla pod from the hot cream.
- Vanilla pod: 1 piece
4
Continuously whisk the yolks with one hand while pouring hot cream into the bowl in a thin stream. Then quickly transfer the mixture back to the saucepan and return it to medium heat. Whisk until thickened, homogeneous, and bubbles begin to form. If you have overheated the mixture and it starts to curdle, transfer it to a bowl and whisk until smooth.
- Egg yolk: 6 pieces
- Cream 40%: 570 ml
5
Transfer the cream to a bowl, cover with plastic wrap, and let it cool.
- Powdered sugar: 50 g