Thick custard recipe?!
Thick custard recipe?
I need a recipe for a THICK custard that actually turns out good! Every time I try to make custard, it seems no matter what recipe I use, it turns out either too thin or..just tasting bad...so I'm a little nervous about trying AGAIN...but please, don't just google search this and copy and paste it to me. I need a recipe that you've tried and really works. THANKS!!! (Also, I'm just curious...has anyone ever custard-filled their own doughnuts? How??)
Additional Details3 weeks ago
NOT rice custard!! Normal custard!! Please!!!!!
Answers:
3 weeks ago
NOT rice custard!! Normal custard!! Please!!!!!
OK, here is my personal recipe for vanilla custard. I have made it many times, it always is perfect, never fails and never fails to please. I am asked over and over, whenever I make this, HOW I make it and people love it.
2 large eggs, separated
2/3 cup sugar
2 T. allpurpose flour
dash of salt
1 cup milk
Beat the egg YOLKS until they're thick with your mixer. Next mix in sugar, flour, salt with the eggs. Put in saucepan and gradually add the milk stirring with a wire whisk while adding. Cook over low heat until thickened. Remove from heat and cool completely.
Add 1 teaspoon vanilla flavoring to cooled "custard" mixture.
Take the 2 egg whites and beat them on the highest speed on your mixer until stiff, gradually adding 1/3 cup sugar while beating.
Gently fold the beaten egg whites into the custard mixture and spoon into serving dishes or you can make a banana pudding with this by simply lining a dish with vanilla wafers and bananas and spooning custard over and repeating the layer and spooning custard over and repeat until custard is used up. Cover and refrigerate custard or banana pudding until ready to eat.
You cannot go wrong with this recipe!!! It's just simple and so rich and good. Hope you like it! This will also go inside a doughnut if you want, but you'd have to put the custard inside a decorating funnel (those made out of cloth with a metal or plastic tip for inserting into the doughnut). Fill the cloth from the top with the cooled custard and squeeze into the end of a doughnut you've made that doesn't have the hole in the middle.....just make a small hole on one side of the doughnut and fill. Refrigerate and eat within a couple of hours. enjoy!
Old-Fashioned Rice Custard
6-8 servings 1? hours 15 min prep
6 eggs
3 cups milk
1 cup sugar
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups cooked rice
1 cup light raisins
Break eggs into a 2-quart buttered casserole; beat slightly with a fork.
Add milk, sugar, vanilla and salt.
Blend well.
Stir in rice and raisins.
Set casserole in pan of water.
Bake, uncovered, at 350 degrees for 1 hour and 15 minutes, stirring once after 1/2 hour of baking.
Why don't you get the custard powder from the supermarket, then you only need to use 2 slightly rounded tablespoon fulls with 1 tablespoon of sugar mixed to a paste with a little milk taken from one pint. Bring the rest of the milk to boil and pour over the paste stirring all the time. Yummy thick custard. To thin down add extra milk.
Banana Custard Pudding
INGREDIENTS
* 1/2 cup sugar
* 1 tablespoon cornstarch
* 1/8 teaspoon salt
* 1 1/2 cups milk
* 3 egg yolks, beaten
* 1 teaspoon vanilla extract
* 1 medium firm banana, sliced
* fresh mint
DIRECTIONS
1. In a saucepan, combine sugar, cornstarch and salt. Gradually add milk; cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer. Stir a small amount into the egg yolks; return all to pan Cook and stir until thickened. Remove from the heat; stir in vanilla. Chill for 1 hour. Just before serving, fold in banana. Garnish with mint if desired.
When you say "normal" custard yet reference custard-filled donuts, my thinking is that you are seeking a Bavarian Custard filling. There are two reasons why your custard may be failing you. One, use heavy cream and the other, commercial donut filling has stabilizers in them. You could use some cornstarch but please don't! Make REAL custard with real ingredients and educate your consumers that the commercial stuff they eat is not "real".