Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, custard. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

How To Make Custards, Creams, Dessert Sauces. Custards are flavored in a variety of ways and eaten both hot and cold. Some are served alone as a dessert, and some are used in a filling or topping. custard. A dish made of milk, eggs, flavoring, and sometimes sugar, boiled or baked until set.

Custard is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. They’re fine and they look wonderful. Custard is something that I’ve loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook custard using 8 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Custard:

1. Get 1 liter milk
2. Get 1 stick cinnamon
3. Make ready 7 egg yolks
4. Get 200 grams sugar
5. Make ready 20 grams cornstarch
6. Make ready 6 biscuits or cookies
7. Prepare 1 sugar and cinnamon mixed together, for decorating
8. Get 1 medium lemon peel (be sure you take away the white part under the lemon skin)

Though Custard is generally thought of as a dessert item, and sweet, there are also. "Custard" is a pretty generic term. It refers to a range of desserts and sauces made using egg This is the pouring kind. Which I simply call Custard because I call every other type of custard something. Once you've cracked your own technique for silky smooth vanilla custard, you'll never go back to tinned, from BBC Good Food.

Instructions to make Custard:

1. Warm 3/4 liter of the milk with the cinnamon stick and the lemon peel. Don't let it boil. When the milk gets the smell and the taste, take out of the heat and let it cool.
2. Dilute the cornstarch in the remaining 1/4 liter of milk (this one doesn't have to be warm).
3. Mix the egg yolks with the sugar, stirring well.
4. Strain the hot milk over the mixture of the egg yolks. Stir well until you get a liquid cream.
5. Warm slightly this cream.
6. Add the 1/4 liter milk with the cornstarch to the cream.
7. Stir all the time until the mix thicken. Be careful, it can stick to the pan and get burnt.
8. When the curd is thick, put it aside from the heat and distribute it in bowls, glasses… wherever you want to present them.
9. Let them cool in the fridge for 1 hour more or less.
10. Before serving them, sprinkle with sugar and cinnamon and decorate with the biscuits or cookies.

Which I simply call Custard because I call every other type of custard something. Once you've cracked your own technique for silky smooth vanilla custard, you'll never go back to tinned, from BBC Good Food. By Good Food team. (Received Pronunciation) IPA(key): /ˈkʌs.təd/. (General American) IPA(key): /ˈkʌs.tɚd/. Rhymes: -ʌstə(ɹ)d. custard (countable and uncountable, plural custards). A type of sauce made from milk and eggs (and usually sugar, and sometimes vanilla or other flavourings) and thickened by heat.

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