Homemade Custard

Name: Homemade Custard
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 3 pieces Soil eggs; 750ml milk; 50g Rock sugar powder; 30g butter

by Seven nine stars

4.7 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

Unlike custard sauce, custard sauce lacks a layer of vanilla, but the preparation method is the same. The difference between the two is that the custard sauce is made with egg yolks, while the custard is made with whole eggs. I am a patient with lazy cancer, so custard is suitable for me, so you can save a few steps! The thick custard fragrance will surely conquer you!

Ingredients

3 pieces Soil Eggs
750ml Milk
50g Rock Sugar Powder
30g Butter

Homemade Custard

1. Pour the milk into the pot, cook on medium heat until the edges begin to bubble, turn off the heat.

2. Beat the eggs into a bowl, add rock sugar powder, and beat evenly with a manual whisk.

3. Sift the flour into the egg mixture and mix well again.

4. Slowly pour the hot milk into the egg batter, stirring evenly while pouring.

5. Pour the stirred custard back into the pot. This step can be filtered with a mesh sieve, the taste will be better. I am a slacker. Just omitted...

6. Turn on a low heat, and keep stirring while cooking to avoid muddying the pot.

7. When the egg beater is crossed, there are obvious lines, and it will not disappear immediately, you can turn off the fire.

8. Pour the butter into the sauce while it is hot and stir well. Enjoy. You can spread bread, cakes, etc., or make fillings, which are very good!

Tips:
Do not use high heat to boil milk, it will easily overflow. When cooking the custard, use a low heat. Stir constantly while cooking to avoid sticking the pot.