Making Custard Base
A custard base is simply an emulsion of egg yolks, sugar, and hot cream thickened by gentle heat until it coats the back of a spoon. You whisk the yolks and sugar until pale, temper them with hot liquid, and cook over low heat until the mixture reaches a napé consistency, ensuring you never let it boil or the eggs will scramble.
Control the heat to keep it smooth
The difference between a velvet custard and a curdled mess is patience; if the heat is too high, the proteins in the yolks will tighten and clump.
- heavy-bottomed saucepan
- whisk
- heat-proof spatula
- fine-mesh sieve
What goes in.
- 2 cupsheavy cream
- 1/2 cupgranulated sugar
- 4large egg yolks
- 1 tspvanilla bean paste or extract
Coating the Spoon
Dip a metal spoon into the custard and pull it out; run your finger through the custard clinging to the back. If the line stays clean and the liquid doesn't run back into the gap, the custard is finished.
The method.
Scald the cream
Pour the cream into your saucepan over medium heat. Bring it to a gentle simmer where small bubbles form around the edges, then remove from heat.
Whisk yolks and sugar
While the cream heats, whisk the yolks and sugar in a bowl until the mixture lightens in color and looks like thick ribbons when lifted.
Temper the eggs
Slowly pour a small splash of the hot cream into the yolk mixture while whisking constantly. Continue adding the cream in a slow, steady stream to bring the temperature of the eggs up without cooking them.
Thicken
Return the entire mixture to the saucepan over low heat. Stir constantly with a spatula, making sure to scrape the bottom and corners of the pan.
Strain and cool
Once the custard passes the napé test, immediately pour it through a fine-mesh sieve into a clean bowl to catch any stray bits of cooked egg. Stir in the vanilla and press plastic wrap directly onto the surface to prevent a skin from forming.
Other turns to take.
Crème Anglaise
Keep it thin and pourable by stopping the cooking process slightly earlier; perfect for drizzling over cakes.
Pastry Cream
Whisk in two tablespoons of cornstarch into the yolk mixture before tempering to create a thick, stable custard for filling tarts or eclairs.
When it doesn't go to plan.
If you accidentally overheat the mixture and see tiny lumps, immediately pour it into a blender and pulse for ten seconds to smooth it out.
Place the bowl of custard over a larger bowl filled with ice water if you need to chill it rapidly.
Always use a heavy-bottomed pan to prevent hot spots that can cause uneven cooking.
The ones that keep coming up.
Can I use low-fat milk?
The fat content in heavy cream is what gives custard its mouthfeel; using lower-fat milk will result in a thin, watery texture.
Why do I have to strain the custard?
Even with perfect technique, a few strands of chalaza from the egg or a tiny speck of overcooked yolk can get into the mix; straining ensures a perfectly silky finish.
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