Old Fashioned Custard
Old Fashioned Custard offers a rich, creamy dessert with a smooth vanilla flavor, perfect for special occasions or comforting family treats.
Ingredients
Instructions
- Mix salt, sugar, and flour; add to milk and stir well.
- Cook over medium heat until the mixture is scalded, just before boiling.
- Add beaten eggs gradually, stirring constantly, and cook until it coats a metal spoon.
- Remove from heat and stir in vanilla extract.
- Cool quickly by placing the pan in a sink filled with cold water.
- Use only the yolks for this recipe, saving the whites to beat and add before serving if desired.
Tips & Substitutions
For a creamier texture, use whole milk or add a splash of heavy cream. If you prefer a sweeter custard, increase sugar by 1/2 cup. Be careful not to overcook; the custard should thicken without scrambling the eggs. Consider using fresh vanilla beans for a more intense flavor. If you have leftover egg whites, whip them into a fluffy meringue to top your custard or use in Chewy Chocolate Nuggets.
Serving Suggestions
Serve the custard chilled or at room temperature, garnished with a dollop of whipped cream or a sprinkle of nutmeg. It pairs beautifully with Oatmeal Mini Pancakes With Apple-Pear Sauce for a delightful breakfast or dessert. For added flavor, consider serving it with fresh fruit, such as berries or sliced bananas, for a refreshing contrast.
Storage & Reheating
Store leftover custard in an airtight container in the refrigerator for up to three days. To reheat, gently warm on the stovetop over low heat, stirring continuously to prevent curdling. Alternatively, you can serve it cold or at room temperature. If you used egg whites for meringue, store them separately for the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Custard contains roughly 623 calories, with 11g protein, 128g carbohydrates, and 10g fat. It is an excellent source of vitamin C (76% of the Daily Value), iron (30% of the Daily Value), and calcium (29% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 828mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use low-fat milk instead of whole milk?
Yes, you can use low-fat milk, but note that the custard may not be as rich and creamy. Whole milk or a mixture of whole milk and cream typically yields the best texture and flavor. If you choose low-fat, consider adding an extra egg yolk for richness.
How can I tell when the custard is done cooking?
The custard is done when it thickens enough to coat the back of a metal spoon. You can also check by running your finger through the custard on the spoon; if it holds its shape, it’s ready. Avoid boiling to prevent curdling.
Is it necessary to cool the custard quickly?
Yes, cooling quickly prevents further cooking and helps maintain the smooth texture of the custard. Placing the pan in a sink filled with cold water is an effective method. Just be cautious not to let any water mix with the custard.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).