‘Custard’ is the mixtures of Milk and Egg(s) thickened by heat. When it is used for desserts, Sugar is added. For thickening it, Plain Flour OR Starch is often added. I always add Plain Flour. It can be cooked in the microwave as it is the easiest method, but of course you can cook it using a saucepan. If you want to use Whole Egg(s), see ‘Whole Egg Custard’ recipe.

Ingredients

1 cup (250ml) Milk
2 to 3 Egg Yolks
3 to 4 tablespoons Sugar
1 to 2 tablespoons Flour *use 1 tablespoon for softer custard
1/2 teaspoon Vanilla Extract *OR flavour of your choice

Method

Microwave Method

  1. Place all ingredients in a heat-proof bowl and whisk well until smooth.
  2. Cook in the microwave in medium power about 500W for 2 minutes. Mix well, then cook again in medium power for 2 minutes and mix well, and cook again for 1 minute OR until boils, and mix well.

Saucepan Method

  1. Place all ingredients in a saucepan and whisk well until smooth. *Note: I recommend to use warmed Milk.
  2. Cook over a medium low heat, stirring constantly, until custard comes to the boil and thickens.

Cooling Custard

  1. If you need to cool the Custard, cover it with a sheet of plastic food warp directly touching it.
  2. When it is cool enough, leave it in the fridge until cold. Whisk it well before you use it if required.