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Italian Custard

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We make this custard for cream puffs, eclairs, tarts, etc. Anytime we need a pudding/custard this is the recipe.

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Italian Custard 0 Picture

Ingredients

  • 3 T. Corn Starch
  • 1/2 C. Sugar
  • 3 egg yolks, beaten
  • 2 1/2 C. whole milk ( I use a 5 oz. can which is 2/3 cup of Evaporated Milk and the rest whole milk to equal 2 1/2 cups)
  • 1 t. Vanilla

Details

Preparation

Step 1

Beat egg yolks and sugar together, mix thoroughly in saucepan. Add corn starch & incorporate with egg yolks & sugar. Measure evaporated milk in measuring cup, then add the whole milk to make 2 1/2 cups. Add milk a little at a time until mixed thoroughly.

Heat on stove using a medium flame, STIRRING CONSTANTLY until large bubbles appear and mixture is a pudding consistency. Take off heat, add vanilla.

Place in bowl, cover with plastic wrap directly on the surface of the custard so that a film doesn't form. Chill overnight.

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