Simple Custard Recipe by Cook Pad Cooker
Cooking Instructions 10-15 minutes 1 1. Place milk, vanilla extract, and butter in a saucepan. Cook and stir over medium heat until simmering; remove from heat before it comes to a boil. 2. Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves. 3. Set the saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes. 4. Serve warm or transfer custard into a large bowl, cover, and allow to cool before chilling 2 Allow the custard to cool completely, then transfer it to an airtight container. Can be stored in the refrigerator for up to three days. 1 1. Place milk, vanilla extract, and butter in a saucepan. Cook and stir over medium heat until simmering; remove from heat before it comes to a boil. 2. Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves. 3. Set the saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes. 4. Serve warm or transfer custard into a large bowl, cover, and allow to cool before chilling 1 1. Place milk, vanilla extract, and butter in a saucepan. Cook and stir over medium heat until simmering; remove from heat before it comes to a boil. 2. Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves. 3. Set the saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes. 4. Serve warm or transfer custard into a large bowl, cover, and allow to cool before chilling 2 Allow the custard to cool completely, then transfer it to an airtight container. Can be stored in the refrigerator for up to three days. 2 Allow the custard to cool completely, then transfer it to an airtight container. Can be stored in the refrigerator for up to three days. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Greek Style Tasty Potatoes Greek Traditional Tasty Tzatziki Refreshing Tasty Greek Salad Rotisserie Chicken flautas Brown Rice with Veggies 🥦 Greek Style Tasty Potatoes Greek Traditional Tasty Tzatziki Refreshing Tasty Greek Salad Rotisserie Chicken flautas Brown Rice with Veggies 🥦 Chilli casserole Brown Rice with Veggies 🥦 3 ingredients Sitaphal Ice Cream (Custard apple Ice cream Chinese Macaroni Greek Style Tasty Potatoes Greek Traditional Tasty Tzatziki Instant Rava Idly & Quick Sambhar Refreshing Tasty Greek Salad White Cheshire Lancashire Quiches Lima beans poricha koottu Chilli casserole Brown Rice with Veggies 🥦 3 ingredients Sitaphal Ice Cream (Custard apple Ice cream Chinese Macaroni Greek Style Tasty Potatoes Greek Traditional Tasty Tzatziki Instant Rava Idly & Quick Sambhar Refreshing Tasty Greek Salad White Cheshire Lancashire Quiches Lima beans poricha koottu