Custard with whole eggs
Delicate and incredibly smooth, this **custard recipe** made with whole eggs is perfect to enjoy with a spoon or to fill your favorite pastries. Ready in just 22 minutes, this **easy custard** is a delightful **vegetarian custard** dessert that's also gluten-free, nut-free, and soy-free! Make this **homemade custard** for an **american**-style sweet treat.
Dietary Information
Servings:
- 1
To prepare the custard with whole eggs, first pour the milk into a saucepan and add the vanilla extract 1. Heat the milk over low heat until it almost boils. Meanwhile, in a saucepan, crack the eggs, add the sugar 2 and mix with a whisk until the mixture becomes light 3.
- 2
Add the cornstarch 4 and mix again to obtain a creamy mixture without lumps. At this point, off the heat, add the milk a little at a time 5, stirring continuously during the process. Once all the milk has been added, put the saucepan on the heat over low heat and, continuing to stir 6, cook for another 5 minutes.
- 3
When the mixture has thickened 7, transfer it to a bowl and cover with plastic wrap, making sure it is in contact with the cream 8. Put it in the fridge and let it cool. Your custard with whole eggs is ready to be used 9.
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