This light dip is beloved by many. It adds taste and texture to use chopped dry beef. Cut plain bagels into bite-sized pieces to accompany.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 8 |
Ingredients
- 4 cups whole milk
- 1 tablespoon vanilla extract
- 1 teaspoon butter
- 4 eggs
- ½ cup white sugar
- 3 tablespoons cornstarch
Instructions
- Place milk, vanilla extract, and butter in a saucepan. Cook and stir over medium heat until simmering; remove from heat before it comes to a boil.
- Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
- Set the saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.
- Serve warm or transfer custard into a large bowl, cover, and allow to cool before chilling.
Reviews
I made one little addition to the recipe. When it was time to add the egg mixture to the hot milk, I tempered it first. Keeps it from curdling. Put some egg mixture in a small bowl. Take about a quarter cup of the hot milk and whisk it in quickly. Then whisk it back in with the rest of the egg mixture and whisk it all into the milk.
Perf
Made a quarter of the amount, and used part double cream & milk mix rather than butter. – Wonderful result, just sweet enough.
Substituted with skimmed milk and plain flour, still came out perfectly. Tastes great and I would bet it’s even better using the right ingredients!
So good!! So simple! I cheated. I followed the ingredients list but while the milk was warming I whisked the other ingredients together and then simply whisked it in with the stove on medium…… never stopped stirring until it was smooth and creamy! While still warm I scooped some in a bowl, sprinkled some sugar and cinnamon on top and then a shot of whipped cream!!! I cheated and I’m glad I did!!
It was a little sweet for me, so I would you a little less sugar. It tastes very good. If you have a gas stove, I recommend putting in at medium-low so it you don‘t have to stir over 20 minutes.
Very easy recipe to make, would have rated it higher. But I ran into a few issues, most of my own making. No matter how much I whisked the egg, sugar, and cornstarch mixture, the cornstarch clumped up on me. And seemed to compound when adding it to the simmering milk mixture. Then after transferring it to a bowl to cool in the fridge it developed a skin as I neglected to cover it. As this was my first time making from-scratch Custard/Pudding, I have some learning to do. I will try again and make a few adjustments to my process soon. Did double the amount of Vanilla Extract to give it more of a vanilla taste.
I made it low carb. I substituted unsweet coconut milk and Truvia sugar. yummy coconut cream.
Very good recipe
Delicious, creamy, smooth. Just made a batch, adding some almond extract to the (extra) vanilla and some pie spice to the cornstarch. I’m sure it will be wonderful chilled!
We liked it! Took longer to thicken but very pleasant overall.
Used 2% milk, otherwise followed the recipe. Yes, it took more than 10 minutes! But it was worth it, both my wife and I loved it with just a little cool whip on top. In fact, she just asked me if I’d make it again!
This is a very good recipe. I like the fact that we don’t have to separate the yolk from the white. Using the whole egg is great. I followed the instruction and everyone liked it. Thank you.
Took forever to thicken. Followed the directions to a T
Simple and delicious but I brought everything to a boil and whisked for almost 15 minutes. Well worth the time!
Was basically milk consistency… I had to double everything to compensate for milk. I used 8 eggs, 1 cup sugar, 6 table spoons corn starch, 2 table spoons of vanilla… also constantly stirred double the time fast wish at double heat.. not low simmer-i did medium heat and then it thickened nicely. I took off heat and continued to stir occasionally as it cooled. So basically same recipe but half the milk…
Too rich for me, like to use coconut milk or a low fat goat milk and not so many eggs or maybe we could use part egg whites just too fattening for me I get yeah I get kind of sick to my stomach when things are too sweet also I would add a different sweetener like a little honey and that white sugar which isn’t even good boy oh yeah a little maple syrup would be good so those are my comments
easy quick and lighter than some recipes.
This is actually the first time I have had custard, that I know of, and not only did I like it, I also thought the recipe was very easy to follow. Good job!!!
a littl too sweet but still varry good
Didn’t work for me. Although I followed the directions, I whisked and whisked for 30 minutes, but it never thickened. I ended up increasing the heat to try and move things along. That didn’t do much. Finally I took out a little liquid and stirred in another tablespoon of corn starch to add back in. That quickly helped the custard thicken some, but still, even after a few hours in the fridge, it’s still quite runny.