Custard
A rich, aromatic custard flavored with cinnamon and thickened with egg yolks and rice flour, finished with rose water, orange-flower water, or vanilla.
Ingredients
- 4 cups Milk (Original recipe calls for 1 seer (approximately 2 pounds or about 4 cups))
- 1 stick Cinnamon stick
- 0 to taste Sugar (Start with 1/4 to 1/3 cup and adjust)
- 4 yolks Egg yolks (Beaten)
- 1 tablespoon Rice flour
- 1 teaspoon Rose water, orange-flower water, or vanilla extract (Choose one flavoring; adjust to taste)
More recipes using Egg yolks
British
Princess Royal Custard
A rich, almond-flavored custard made with egg yolks, cornflour, and ground almonds, cooked on the stovetop to a smooth, creamy consistency.
Italian
Homemade Fresh Pasta (Macaroni)
A traditional recipe for making fresh pasta dough from scratch using eggs and flour, which can be cut into various shapes or formed into tube-shaped macaroni using glass pipes.
British
Sauce for Salads
A rich, creamy salad dressing made with hard-boiled egg yolks, mustard, oil, and vinegar. This Victorian-era dressing is similar to a mayonnaise-based sauce with added complexity from Worcestershire and tarragon vinegar.
Instructions
- 1Pour the milk into a heavy-bottomed saucepan and add the cinnamon stick. Bring to a boil over medium-high heat, then reduce heat to maintain a gentle simmer. Cook, stirring occasionally to prevent scorching, until the milk has reduced by half (to about 2 cups).
- 2Once the milk has reduced by half, add sugar to taste (start with 1/4 cup) and stir until completely dissolved.
- 3In a separate bowl, beat the 4 egg yolks quickly until smooth and well combined.
- 4Reduce heat to low. Gradually add the beaten egg yolks to the hot milk mixture, adding them in a thin stream while stirring continuously to prevent curdling. Continue stirring constantly for 3-4 minutes.
- 5Mix the rice flour with 2 tablespoons of cold water to make a smooth paste. Add this paste to the custard, stirring continuously. Continue cooking and stirring for 2-3 minutes until the custard thickens to coat the back of a spoon.
- 6Remove the saucepan from the heat. Remove and discard the cinnamon stick. Stir in your choice of flavoring (rose water, orange-flower water, or vanilla extract) to taste, starting with 1 teaspoon.
- 7Pour the custard into serving dishes or a bowl. Allow to cool to room temperature, then refrigerate until chilled, at least 2 hours. Serve cold.
