custard

Before someone taught me this recipe, I considered custard as something expensive and high-class for it always appears in costly desserts such as puff, pie, and Japanese wheel cake. When I could rarely get one dessert with custard, I was happy and ate it as slow as possible. In my opinion, certain kinds of desserts like cookies, breads, and pies become more delicious and valuable after adding custard.

As a result, after I knew how to make custard (although it’s a simple version) by myself, I felt like I was cheated for years. It’s really a complex feeling for confusion and joyfulness mixed at the same time.

Take a bowl and put an egg yolk in it. Add two spoons of granulated sugar (about 30 ml) and blend them together. Sieve a spoon of cornstarch while adding into the bowl. You can replace cornstarch with flour. After stirring well, put the bowl away and the first step is done.

Measure 100 ml milk and heat it on low flame. I only want the milk be hot so DON’T boil it.

Add milk into the bowl slowly and keep stirring.

When all the ingredients mix together well, pour it in the pan and heat it on medium flame. When there are some lumps in the bottom, it’s the time to turn the stove to low flame. The liquid will become thicker and thicker. The most important thing is that you have to keep stirring during the whole process.

I didn’t add whipped cream as other desserts shops so the finished product is much lighter and wide-accepted. This recipe is very interesting and useful for you can change the flavor of the custard. For example, divide 10 ml sugar from which should be added in egg yolk and make them caramel. The rest steps are the same as before and the finished custard will become caramel flavor. If you want coffee flavor, add instant coffee powder in milk. You can adjust the ingredients and the amount of sugar as you like.

The simple approach and changeable flavor are the reasons why I like the recipe (and custard) a lot.