Ingredients with Measurements:
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 cups whole milk
- 2 teaspoons vanilla extract
- 3 egg yolks
Special equipment needed:
- Medium saucepan
- Whisk
- Mixing bowl
- 8-inch square baking dish
Step-by-step instructions:
1. In a medium saucepan, whisk together the sugar, cornstarch, and salt until well combined.
2. Gradually whisk in the milk until smooth.
3. Cook the mixture over medium heat, whisking constantly, until it thickens and comes to a boil.
4. Reduce the heat to low and continue to cook, whisking constantly, for 2-3 minutes.
5. Remove the pan from the heat and whisk in the vanilla extract.
6. In a separate mixing bowl, whisk the egg yolks until smooth.
7. Gradually whisk in about 1 cup of the hot milk mixture into the egg yolks, whisking constantly.
8. Pour the egg yolk mixture back into the saucepan with the remaining milk mixture and whisk to combine.
9. Return the pan to the heat and cook over low heat, whisking constantly, for another 2-3 minutes.
10. Pour the custard pudding into an 8-inch square baking dish and let it cool to room temperature.
11. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until set.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium heat for cooking the custard mixture
- Low heat for cooking the custard with the egg yolks
Serving size:
- 6 servings
Nutritional information:
- Calories: 280
- Fat: 10g
- Carbohydrates: 40g
- Protein: 7g
Substitutions for ingredients:
- You can use 2% or skim milk instead of whole milk for a lighter version of the pudding.
- You can use almond or coconut milk for a dairy-free version of the pudding.
- You can use corn flour instead of cornstarch.
Variations:
- You can add 1/2 cup of cocoa powder to the custard mixture for a chocolate custard pudding.
- You can add 1/2 cup of shredded coconut to the custard mixture for a coconut custard pudding.
- You can add 1/2 cup of chopped nuts to the custard mixture for a nutty custard pudding.
Tips and tricks:
- Whisk the custard mixture constantly to prevent lumps from forming.
- Use a rubber spatula to scrape the sides and bottom of the pan while cooking the custard mixture.
- Let the custard pudding cool to room temperature before refrigerating to prevent condensation from forming on the plastic wrap.
Storage instructions:
- Store the custard pudding in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the custard pudding, place it in a microwave-safe dish and heat it in the microwave for 30 seconds to 1 minute, or until warm.
Presentation ideas:
- Serve the custard pudding in individual dessert cups or bowls.
- Top the custard pudding with whipped cream, fresh berries, or chocolate shavings.
Garnishes:
- Whipped cream
- Fresh berries
- Chocolate shavings
Pairings:
- Fresh fruit salad
- Shortbread cookies
- Vanilla ice cream
Suggested side dishes:
- Roasted vegetables
- Grilled chicken
- Steamed rice
Troubleshooting advice:
- If the custard pudding is too thick, whisk in a little bit of milk to thin it out.
- If the custard pudding is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the custard pudding to an internal temperature of 160°F to ensure that it is safe to eat.
- Store the custard pudding in the refrigerator at 40°F or below to prevent bacterial growth.
Food history:
- Bird's Custard Pudding is a traditional British dessert that was first created in 1837 by Alfred Bird, a chemist who developed a recipe for custard powder as a substitute for eggs, which were expensive and scarce at the time.
Flavor profiles:
- Sweet, creamy, and vanilla-flavored.
Serving suggestions:
- Serve the custard pudding chilled or at room temperature.
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Region: British