Tubby Custard Recipe
This Tubby Custard Recipe always makes me smile. I grew up loving bright, simple desserts. This one feels playful and comforting.
Ingredients
- Whole milk – 2 cups
- Heavy cream – 1/2 cup
- Granulated sugar – 1/4 cup
- Cornstarch – 2 tablespoons
- Egg yolks – 2 large
- Vanilla extract – 1 teaspoon
- Yellow food coloring – 2 drops
Instructions
Mix Dry Ingredients
- Add sugar and cornstarch to a bowl. Whisk until evenly combined and free of lumps.
Warm the Milk
- Pour milk and cream into saucepan. Heat on medium until warm. Do not let it boil.
Whisk Egg Yolks
- In a bowl, whisk egg yolks gently. They should look smooth and slightly pale.
Combine Yolks and Sugar
- Add sugar mixture to egg yolks slowly. Whisk gently to keep mixture smooth.
Temper the Eggs
- Slowly pour warm milk into egg mixture. Whisk constantly to avoid scrambling.
Return to Saucepan
- Pour mixture back into saucepan. Place on low heat. Stir constantly with whisk.
Thicken the Custard
- Cook gently until custard thickens. This takes about five minutes. Stay patient.
Add Vanilla and Color
- Remove from heat. Stir in vanilla extract and yellow food coloring gently.
Strain for Smoothness
- Pour custard through a strainer. This removes lumps and keeps texture silky.
Serve Warm or Cool
- Serve warm for comfort. Chill for a firmer texture. Both ways taste lovely.
Notes
- Stir constantly to prevent burning.
- Use low heat for best texture.
- Add banana flavor for a fun twist.
- Adjust color drops slowly.
- Use plant milk for dairy free version.