Making Classic Stovetop Custard
Good custard is all about temperature control. If you rush the heat, the eggs scramble; if you go too slow, you never reach the set point. Keep your attention entirely on the pan for the ten minutes it takes to thicken.
Watch the bubbles, not the clock.
Keep a bowl of ice water nearby just in case the custard starts to curdle; plunging the pan into an ice bath stops the cooking instantly.
- heavy-bottomed saucepan
- whisk
- silicone spatula
- fine-mesh sieve
- medium mixing bowl
What goes in.
- 2 cupsheavy cream
- 4large egg yolks
- 1/2 cupgranulated sugar
- 1 tspvanilla extract
- 1 pinchkosher salt
Bringing eggs to temperature
Slowly adding a small amount of hot cream to the yolks prevents them from seizing. Never dump the hot liquid into the cold eggs all at once.
The method.
Heat the cream
Pour the cream into the saucepan over medium heat until small bubbles form around the edges. Remove from heat immediately.
Whisk yolks
In a separate bowl, whisk the yolks, sugar, and salt until the mixture turns pale yellow and thickens slightly.
Temper the mixture
Whisking constantly, drizzle about a quarter-cup of the hot cream into the yolk mixture. Repeat with another quarter-cup.
Cook the custard
Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly with a silicone spatula, reaching into the corners of the pan.
Test for doneness
When the custard is thick enough to coat the back of a spoon, pull it from the heat. Swipe your finger through the custard on the spoon; the line should remain clean.
Strain and cool
Pour the custard through a fine-mesh sieve into a clean bowl to remove any stray bits of cooked egg. Stir in the vanilla.
Other turns to take.
Coffee Infused
Add two tablespoons of whole coffee beans to the cream while heating; strain them out before tempering the yolks.
Citrus Zest
Steep the zest of one lemon or orange in the cream for ten minutes before heating.
When it doesn't go to plan.
Always use a heavy-bottomed pan to prevent hot spots that can cause the custard to curdle.
If you see small lumps, pour the mixture through a fine-mesh sieve immediately; it saves the texture.
Place a piece of plastic wrap directly onto the surface of the custard while it cools to prevent a skin from forming.
The ones that keep coming up.
Why did my custard turn into scrambled eggs?
The heat was likely too high or you stopped stirring. The eggs need constant movement to form a smooth emulsion rather than a solid mass.
Can I use low-fat milk instead of cream?
You can, but the result will be much thinner. The fat content in cream is what gives custard its characteristic viscosity.
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