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.
Ingredients
- 8 whole Egg yolks, fresh (Use fresh eggs at room temperature)
- 1 tablespoon Cornflour (cornstarch) (Also called cornstarch)
- 0.5 cup Granulated sugar (Adjust to taste; original called for pounded loaf sugar)
- 0.25 pound (1 cup) Blanched almonds (Jordan almonds or blanched almonds, finely ground)
- 4 cups Whole milk, cold (A seer is approximately 4 cups)
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Instructions
- 1Place the blanched almonds in a food processor or blender and grind until very fine, almost to a paste consistency. Set aside.
- 2In a large deep bowl, beat the egg yolks vigorously. While continuing to beat, gradually sprinkle in the cornflour, ensuring it's fully incorporated without lumps.
- 3Add the sugar to the egg mixture and beat until well combined. Stir in the ground almonds, mixing thoroughly until evenly distributed.
- 4Pour the egg mixture into a heavy-bottomed saucepan. Gradually stir in the cold milk, mixing until completely smooth.
- 5Place the saucepan over high heat. Stir constantly, keeping the spoon moving in the center of the pan to prevent scorching. Continue stirring without stopping as the mixture heats and comes to a boil.
- 6Once the custard reaches a boil, continue stirring constantly for 15 minutes. Then reduce the heat to medium-low and continue cooking, still stirring constantly, for another 3-5 minutes until the custard reaches a thick, creamy consistency that coats the back of a spoon.
- 7Remove from heat. The custard can be served warm or poured into serving dishes and chilled in the refrigerator for at least 2 hours before serving.
