Who doesn’t like chilled custard to go with their ice cream, wafers, brownies, and almost any sweet delicacy you can think of? And with this super quick and easy recipe, you simply cannot go wrong!
Which Cuisine Do Custards Come From?
Mixtures made using milk and eggs and thickened by heat have been a part of European cuisine since Ancient Rome. Custard tarts (custards baked in pastry) were extremely popular in the Middle Ages. The English word ‘custard actually – the French word ‘croustade’ originally meaning the ‘crust of a tart.’
Nowadays, the word ‘custard’ is used to describe various thickened and sweetened dishes. However, the word was technically used in French cuisine (crème, or more specifically crème moulée) to refer to the egg-thickened mixture.
Adding starch to the mix results in the pastry cream, or confectioners’ custard, made using milk or cream, fine sugar, egg yolks, flour or starch, and often a flavoring agent like lemon, vanilla, or chocolate.
Almond Custard Recipe
Here’s what you need to make this delicious dessert:
- 2 tbsp Cornstarch/corn flour (can also use gluten-free).
- 600 ml (one pint) whole milk/low-fat milk.
- 1 Egg (lightly beaten).
- 2 tbsp Whole cream/light cream.
- 100 gram Ground almond/3.5 oz. almond meal.
- 3 tbsp Sugar.
- ½ tsp Vanilla essence.
It's simple, quick, and yummy! Here's what you need to do:
- First, add a bit of milk to the cornstarch/corn flour and blend well. Once mixed, add the remaining milk.
- To this homogenous mixture, add the lightly beaten egg and cream. Whisk well.
- Once blended well, pour this mixture into a saucepan and constantly stir over low heat until the custard thickens. DO NOTBOIL this mixture since the custard might start to curdle.
- Add, while stirring, the ground almonds/almond meal, sugar, and vanilla essence.
- Once desired consistency is obtained, take off the heat and leave to cool.
- Serve warm or chilled as desired.
TIP: Instead of using a saucepan, you can also use a microwave to warm the mixture. Use medium-low heat and stir at 1-minute intervals until the custard thickens
How Many Calories are in Almond Custard?
This simple almond custard contains 330.5 calories.
Served with fresh or canned fruit, this almond custard can also be made suitable for a gluten-free diet using gluten-free cornflour/cornstarch.
How Do I Store Almond Custard?
One word: refrigerate.
But before refrigerating, let the custard cool for about 5-10 minutes. Then cover it with plastic wrap/cling. Ensure the cling touches the top surface of the custard – this prevents milk proteins from forming a thin layer or ‘crust’ on top of the custard when refrigerated.
Also, pierce about a dozen small holes in the plastic wrap just large enough to cover the custard using the tip of a sharp knife or toothpick. This allows moisture to escape and ensures your custard is set beautifully after refrigeration.
Can I Freeze Custard?
Yes! You can freeze custard.
As mentioned above, cover the custard with cling film pressed on top of the custard’s surface and place it in a freezer box with the lid on. Then, when you’re craving a bowl, defrost it overnight in the fridge.
However, you may need to tweak it a little to make it smooth again. For example, if you’re serving your custard hot, you can whisk it until smooth while it heats in the saucepan.
If you’re serving it cold, whisk it in a bowl. If that doesn’t work, place the bowl in a larger bowl partially filled with hot water and keep whisking until smooth.
Tips for Making the Best Almond Custard
Follow these tips along with the recipe, and you’ll have creamy, tasty almond custard every time!
- When making your custard in a saucepan on the stove, always cook it slowly. A heavy saucepan over medium-low heat works very well.
- Don’t hurry the process by increasing the heat, or you end up burning or curdling the custard.
- Remember to stir the mixture with a wooden spoon continuously.
- It’s a good idea to have a pan of cold water at hand to put the saucepan in to stop the cooking process once you’re done immediately.
- You might think your custard will be thicker if you cook it longer. That’s not true! Custards thicken on cooling, and their pouring consistency should be somewhere between single and double cream.