Custard is one of the simple joys in life. A few basic ingredients and a bit of stove-top tending are all that’s required.
By the way, I generally don’t snap fridge photos because: 1) the lighting isn’t the greatest and 2) it gets a lil’ crowded in there. :)
But, what’s a girl to do with a camera in one hand and a spoon in the other?
I also tend to favor the bain marie method “ala oven” because it never fails; however, my new double boiler was begging to be used.
Plus, it employs some of my favorite cooking utensils…
Grandma M’s measuring cups and spoon. A microplane from my sister. An apron made out of fabric that once belonged to my Grandma (sewn by my sister.) Ramekins from Mom. Memories of eating custard with Grandma S…
Some may beg to differ re: memories being a ‘utensil,’ but in my kitchen they’re an essential tool.
I love being surrounded by the women in my family while I cook.
Homemade Custard
Recipe credit goes to Christopher Kimball & “The Yellow Farmhouse Cookbook” (another gift from my sister); method adapted by me.
2 c. whole milk
1 c. heavy cream
2 egg yolks
3 whole eggs
1/2 c. sugar
1/8 tsp. salt
1 tsp. pure vanilla extract
Freshly grated nutmeg
Butter 8 individual ramekins or a 2 quart baking dish; set aside.
Bring water to a boil in the bottom of a double boiler; reduce heat to a simmer. Keep water at a simmer from here on out and make sure the water level in the bottom pan doesn’t touch the bottom of the top pan. (I hope that made sense.)
Add milk and cream to the top of the double boiler; heat over simmering water until bubbles form around the edge, stirring occasionally.
Meanwhile, whisk together the yolks and eggs in a bowl. Stir in sugar, salt, and vanilla.
Whisk egg mixture into hot milk/cream until combined.
Cook over simmering water, stirring constantly, until custard coats the back of the spoon. This process requires standing in front of your stove for approximately 20 to 25 minutes and I cannot emphasize the two “s’s” enough — simmer and stir — or you’ll end up with a third “s”… scrambled eggs.
Pour custard into individual ramekins or a 2 quart dish.
Grate nutmeg over the top.
Refrigerate and wait patiently until set.
Alternatively, stir together the hot milk/cream and egg mixture.
Strain through a fine-mesh sieve into buttered ramekins or baking dish and place them in a bain marie (i.e. larger baking dish filled with boiling water half-way up the custard dishes.)
Bake at 325° for 15 to 20 minutes (ramekins) or 40 to 50 minutes (baking dish) until custard is set. Cool, then refrigerate.
Although I’ll probably revert to the reliable oven-baked method for future custard-making adventures, it felt rather nostalgic doing it the ol’ fashioned way again.
Custard’s Last Stand, so to speak…
Who’s in your kitchen with you while you cook?
Enjoying memories and simple joys,
~ Kimby
I´ve had custard on my mind for the longest time, yet I never made it. So worth it making it at home. It looks delicious! And so many memories attached to your utensils, it´s wonderful.
Paula, the longer I blog, the more I discover that “foodies” go in streaks… we seem to crave the same things at the same time. How funny is that?! Great minds… :)
Dear Kimby,
This custard looks delicious and those measuring cups of grandma is treasure! I wished I kept some of her cooking utensils.
ChopinandMysaucepan, I’m so thankful to have them. And thank YOU for recognizing the treasure that they are.
Those are such cute measuring cups and how precious to have something that belonged to your grandma. Now, on the matter of the custard – simply love it :)
Thanks, Gourmantine… they’re incredibly accurate as well, on the occasions I “measure.” ;) Glad you enjoyed the custard!
Hi Kim! I love the antique measuring cups! Great photo shooting props. ;) Your custards look delicious! My husband loves custards and he would even eat it for breakfast (if kids are not around!). :)
Nami, I learned a thing or two about photo props from a well respected blogger I know… ;) Personally, I think custard for breakfast is a great idea, too!!
Oh, yes, custard IS delicious! Especially frozen (ice cream). Yours looks so pretty, love the rich color.
Thank you, Joyti! Mmmmmm…. glad you brought up the idea of frozen custard, too… :)
I love the look of this custard and all your little pots and dishes are gorgeous. I don’t think there’s anything nicer than homemade custard xx
Charlie, most of my kitchen implements are “gifts or finds” and they bring me such joy. Glad they tickled your fancy, too! Hear, hear for homemade custard!
Kim, this custard is making me crave for it! I love old utensils…these have many stories to tell and somehow, these give us confidence that the food cooked in these WILL turn out great! Lovely post, as always!!
Purabi, I hadn’t thought about the confidence factor before, but you’re right… there’s something about using tried & true cooking utensils. All the previous meals they’ve churned out, successfully and deliciously, impart a sense of “being able” (with love!) Thank you!
Hey General Custard, over here! I make custard all the time and it’s a definite fave of mine.
Maureen, I get a kick out of your sense of humor and I suspect we’d have a blast cooking (and eating) custard together! :)
You really can’t go past homemade custard. Your recipe looks so good:) Might have to give it a go:)
Thank you, Kambrook! If you haven’t made a “stove-top” version before (they’re kind of finicky), go with the oven-baked bain marie method. Let me know how it turns out if you try it! Thanks for stopping by the lake. :)
I love love love custard. It is simply perfect and so simply delicious :)
I totally agree, Isabelle! Potential deck food?…. :)
oh always…with wine anything goes ;)
This looks so delicious – and growing up, we had that exact set of measuring cups – thanks for that memory!
You’re welcome, Donalyn — apparently a lot of kitchens “back in the day” were stocked with those measuring cups. :) Great to know they evoked a family memory!
Custard is one of the simplest and most delicious pleasures. I don’t think I have ever made one at home though. Must try. Also, your measuring cups look just like my Nannie’s did :)
Elizabeth, what a delight to hear that! Most of my cooking & baking utensils were from Grandma (or antique shops) and I love using them. Let me know if you try the custard!
My hubby would love to come home to your custards. My furry friend is always underfoot while I’m cooking, but, like you, I have many mementos from my mom and sisters in bowls, knives, dish towels, etc. I need to stop and treasure those gifts as I bake :)
Liz, it made me SO happy to think that you’ll look at your kitchen treasures from that perspective from now on. No disrespect intended, but was the furry friend you referred to your beloved hubby or a beloved pet? I suspect the latter. ;) Thanks for stopping by the lake!
P.S. My apologies to the man in your life… just realized you were referring to Lambeau!
What if I can’t wait patiently? Oh my, this made me want something creamy. Right now! LOL
Sue Ann, I tend to push the patience envelope, too, when it comes to digging into a creamy treat like custard! xo
Kim…I so love how everything you’re using, well, most everything, takes you back to someone you loved…those are rockin’ cool measuring cups, and I’ll like to put my dibs on ’em in your will!! Nothin’ sweeter than creamy custard, lickin’ the spoon and then the ramekin clean!! xo
Ally, thank you for the reminder to update my will. ;) You also have a bead on my custard-eating method… tee hee.