Homemade Thick Custard
and other uses.
Custard Memories
My first memories of making custard were always on a Sunday. Mum made the Sunday roast, complete with a large Yorkshire pudding and onion gravy for each of us. That was the first course!
We often had apple pie for pudding, and I wanted to make some custard using Birds Instant custard powder. A staple in those days.
I almost got it down to the fine art of mixing a little milk with the Custard Powder in a large jug before pouring hot milk over the top. Then, mixing it as fast as I could to avoid getting any lumps. And anyway, what’s a few lumps between family?
If I was clever enough and had the ratio of milk and powder just right, the custard would thicken without me having to return it to the heat to thicken more. I disliked thin, runny custard. I prefer a thick, dolloping consistency.
Today, however, I have my trusty Thermomix. It’s my assistant in the kitchen, making fresh, smooth custard while I get on with something else.
It only takes 7 minutes in the thermomix at speed 3, and just a few minutes more to make it in a pan. But you do need to keep an eye on it and keep stirring the mixture, which means you can’t do anything else until it’s done. This is why it’s often best to make it at the last moment when you are ready to serve a pudding.
Thick Cold Custard Uses
Once this custard is cold, it sets nice and thick, very much like a creme patisserie/pastry cream. Use it in any of the following ways.
Fruit Tarts: Fill the pastry case with thick, cold custard, adding fresh fruit on top. Glaze with fruit syrup.
Cinnamon Rolls: Spread a thick layer of cold, thick custard over the cinnamon on the rolled-out sheet of puff pastry before rolling and slicing into individual sections.
Cream Puffs and Chocolate Eclairs: Fill a piping bag with cold, thick custard and pipe it into the centre of each one.
Keep it simple - Serve with stewed Rhubarb, hot or cold or this Rhubarb and Apple Lattice Tart.