Stirred Custard

There are basically 2 types of custard that is,Stirred Custard and Baked Custard. One is different from the other by the way it is made. Stirred custards, also known as soft custard, custard sauce or, boiled custard, are stirred while being cooked over low heat or in a double boiler to a smooth, creamy and thickened fluid consistency. The recipe is then refrigerated where it will continue to thicken more. Stirred custards never gel like baked custards do.The Stirred Custard is said to be done when a thin film adheres to a metal spoon dipped into the custard.

This basic homemade custard can be eaten alone with cookies, poured over fresh fruit, or drizzled over cake.


granulated sugar- 1/2 cup
cornstarch – 2 tbsp
milk – 2 cups
eggs – 2
vanilla extract – 1 tsp


Place sugar,and cornstarch in a small saucepan. Stir in milk. Whisk in eggs until well blended. Warm over medium heat, stirring frequently until mixture starts to steam. Reduce heat to low. Continue cooking, stirring constantly until thickened and mixture coats a spoon. Do not boil. Remove from heat and stir in vanilla. Press a piece of plastic wrap on surface and refrigerate.

This recipe can be made a day ahead.

Makes 2 1/2 cups.



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