Vanilla custard pots
Little pots of heavenly smooth custard. The recipe can actually double as a pie crust filling, just add a little bit more of cornstarch in that case.
Servings Prep Time
3 1minutes
Cook Time Passive Time
5-10minutes 1hour
Servings Prep Time
3 1minutes
Cook Time Passive Time
5-10minutes 1hour
Ingredients
Instructions
  1. In a medium sauce pan, add the milk, sugar and cornstarch. Whisk until well combined. Then add the vanilla and turmeric.
  2. Put the pan on the stove, turn on the heat at medium-high, and using a rubber spatula, stir continuously to avoid the bottom from burning. Do not leave the pan unattended, burning happens in 3 seconds if you’re not careful, this is the only part that requires some work, so hang on there & stir, stir, stir!
  3. After 5-10 minutes, depending on your stove, the preparation will be around boiling point and that’s when the magic happens: the cornstarch will start to thicken up and instead of a liquid you will soon have a custard-like consistency. Stir one more time, turn off the heat and pour your custard in the desired pots, cups or bowls.
  4. Before moving the custard pots to the fridge, make sure they have cooled down, and in the meantime go back to them a few times to stir them thus avoiding the formation of that “skin” layer on top.
  5. Cool them up a minimum of 1 hour for the perfect consistency (they will thicken up even more while in the fridge).
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