Custard in Glasses with Vanilla
A delicate, boozy-free custard made with milk, egg yolks, and vanilla. Perfectly portioned in glasses, topped with berries.
- Time
- 25 min
- Serving
- 425 kcal
- Ingredients
- ≈ $1.05
- Protein
- 13 g
Ingredients
- 1 Milk 2.5%pack 930 ml ≈ $0.88 220 ml
- 2 Eggspack 10 pcs ≈ $1.93 1 pcs
- 3 Sugar 25 g
- 4 Starch 10 g
- 5 Vanilla sugar 4 g
- 6 Butterpack 180 g ≈ $1.58 8 g
- 7 Mixed berries (frozen)pack 300 g ≈ $3.50 50 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Separate the yolk from the white—use only the yolk for the custard. Mix it with sugar, vanilla sugar, and cornstarch.
Heat the milk1 almost to a boil, then slowly pour it into the yolk mixture while whisking constantly.
Return the mixture to the saucepan and cook over low heat for 5–7 minutes until thickened, without letting it boil.
Remove from heat and stir in the butter6 until smooth.
Divide the custard among glasses, then top with thawed berries.
Chill for 20 minutes or serve warm when the custard holds its shape on a spoon.
Tips
- Why it works
- Mix the yolk with the sugar and starch beforehand so they dissolve evenly and don't form lumps when heated. If you don't stir thoroughly, the custard will be lumpy and won't thicken.
- Substitutions
- Use 1 tsp of vanilla extract or 1 vanilla pod split lengthwise instead of vanilla sugar. Use 12 g of cornstarch instead of the starch, with the same effect.
- Common mistakes
- If the custard doesn't thicken, you brought it to a boil or didn't stir enough when adding the milk. It should be thick but not rubbery, and stay on the spoon.
- Storing and reheating
- Keep in the fridge for 3 days, covering the glasses with film. Warm in the microwave for 20 seconds, adding 1 tsp of water. Don't freeze, the texture will spoil.
- Serve with
- Serve with tea after lunch or dinner, when you want something light and sweet. Add fresh berries or whipped cream.
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