Stovetop Custard Basics
A proper custard relies on the delicate coagulation of proteins. If you rush, the eggs will scramble; if you wait, the heat will do the work for you through gentle, consistent evaporation.
Control is everything.
Keep a bowl of ice water nearby just in case the eggs begin to curdle. Move the pot off the heat the moment the mixture hits the right consistency.
- Heavy-bottomed saucepan
- Whisk
- Rubber spatula
- Fine-mesh sieve
What goes in.
- 2 cupswhole milk or heavy cream
- 4large egg yolks
- 1/2 cupgranulated sugar
- 1 tspvanilla extract
- pinchkosher salt
Gradual Heat Introduction
Slowly whisking a small amount of hot liquid into cold eggs prevents them from cooking too fast and turning into bits of omelet.
The method.
Scald the dairy
Heat the milk in a saucepan over medium heat until small bubbles form around the edge. Remove from heat immediately.
Whisk base
In a separate bowl, whisk the egg yolks, sugar, and salt until the mixture is pale yellow and slightly thickened.
Temper
Pour a ladle of the hot milk into the yolk mixture while whisking constantly. Repeat with another ladle, then slowly pour the tempered egg mixture back into the main saucepan.
Cook
Return to low heat. Stir constantly with a rubber spatula, scraping the bottom and corners of the pan.
Test
Cook until the mixture thickens enough to coat the back of the spatula. Draw a line through the custard with your finger; if the track remains clean, it is finished.
Strain and cool
Pour the custard through a fine-mesh sieve into a clean bowl to remove any accidental bits of egg. Stir in vanilla and cool.
Other turns to take.
Pastry Cream
Whisk in two tablespoons of cornstarch with the sugar before adding the yolks to create a thicker base for tarts.
Chocolate Custard
Stir in three ounces of chopped high-quality bittersweet chocolate immediately after removing the pan from the heat.
When it doesn't go to plan.
Use a heavy-bottomed pan to prevent hot spots that cause uneven cooking.
Always strain the finished custard to ensure a silky texture.
If it looks slightly grainy, pour it into a blender and pulse for ten seconds to smooth the emulsion.
The ones that keep coming up.
How do I know if I've curdled the eggs?
You will see small white specks or chunks in the yellow custard. Straining usually catches these, but if they are numerous, the custard will have a gritty texture.
Can I use low-fat milk?
Fat provides the richness and body needed for a proper custard. Using low-fat milk will result in a much thinner, watery final product.
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