Next week, you’ll find it playing a starring role in my banana pudding recipe! It’s a southern thang. This is my basic, ‘can’t mess it up’ homemade custard recipe. You can use it anywhere vanilla pudding is called for in a recipe. You can scale it up or down, and make it thick like pudding or thin it into a pourable sauce or even freeze it as a delectable ice creamy treat. (I put the variation on how to do this at the bottom of the page and on the printable recipe) The printable recipe makes a respectable 2 1/2 cups of custard. I’m doubling that here for the banana pudding recipe.All you need are a few simple ingredients that you already have in your pantry and fridge.
Get out a nice, big saucepan…one with a thick, aluminum disk base if you have it. It really helps to distribute the heat nicely and keeps it from scorching.. I used a 4 quart pan I think.Pour in….
everything but the buttah, baby.
Mix, mix, mix.
Don’t worry if you see the little egg-clumpy things. We’ll take care of those later on with a strainer.Now, about that buttah…
Chunk it up, and set it to the side.
Next, put on some good music, and grab your whisk. We’re going to stir until it thickens up nicely.
This is not the time to check facebook, friend. Trust me. You want to stay right by this heavenly mixture, and watch it bubble and blurp as it transforms into this…
Now, about that buttah…
Pour through the sieve, into your bowl, and cover with plastic wrap.
Beautiful!There are several variations below in the printable recipe:
- 2 c. milk (at least 2%…whole is preferred)
- ⅔ c. sugar
- 3 tablespoons corn starch
- 2 teaspoons vanilla extract
- ¼ t. salt
- 1 egg
- 1 egg yolk
- 2 T. butter
- Cut butter into chunks and set aside.
- In a medium sized, heavy bottomed saucepan, combine all ingredients except butter.
- Whisk well, and set over medium heat.
- Cook, stirring casually and continuously until the mixture bubbles and thickens.
- Remove from heat, and stir in butter until incorporated.
- Pour through a strainer into a bowl, and cover with plastic wrap. Chill.
!For Frozen Custard: Omit the cornstarch and the butter. Instead of milk, you’ll use 1 cup of half & half (the REAL stuff…fat free half and half is some sort of awful joke). Mix with sugar, salt and 3 eggs, and heat/stir until thickened. Pour into your ice cream freezer or a shallow pan. Freeze until slushy.
Whip up 1 cup of whipping cream with vanilla and fold into partially frozen mixture. Freeze. Holy. Moley.
!For Custard Sauce:
Just omit the corn starch and butter.
!For Super-Duper Silky Custard:
Use any combination of whole milk or half and half…or you can sub some whipping cream in with regular milk to bring up the fat content. Fat=silky. (At least until it hits my thighs…then it takes on more of a cottage cheese texture.) !Vanilla Lovers Custard:
Use a vanilla bean, scraped, or 2 t. vanilla paste…stir in at the last, when adding the butter. !Chocolate Custard:
Stir in half cup (or more) mini chocolate chip, along with the butter, into the hot custard. !Lemon or Orange Custard:
Add zest of one lemon or orange, and ¼ t orange or lemon oil when you stir in the butter.
For a photographic tutorial of this homemade custard recipe, *and* the tutorial on banana pudding and other wonderful things, go to… http://www.gwens-nest.com/family-favorite-recipes/custard-recipe