English Custard 英式卡士達醬
A classic English custard, a rich , creamy, sweet dessert sauce. Made of egg yolk, sugar, cream or milk with vanilla flavour. You can make it hot pouring sauce for any puddings (desserts) or let it cool and make it as a trifle, tart filling.
I don’t understand how important custard is for English, they serve most of the desserts with custard. Just pour the warm creamy sauce on cakes, pies, crumble, bread pudding…Mr P said, good custard make a huge different of desserts. Hmmm…ok, means I always have to make the homemade fresh custard. The custard is also good for tart filling, simple fruit tart is perfect.
It is very easy to make, just cook the mixture at the right heat for right time, cook until the perfect consistency. It is worth to spend some time to make it from scratch, the homemade one is absoutely amazing, and you will never want the store-brought one.
這個英式卡士達醬對英國人來說非常重要，他們基本上吃大部份甜品都會伴卡士達醬享用，如蘋果批，金寶，蛋糕，布甸等。香濃帶甜味，暖暖的直接倒在甜品上，也可用來做甜品，如卡士達醬撻custard tart，非常美味。
做法非常簡單，雖然很容易買到現成的，但自家很永遠都最新鮮美味。是做基本甜品必學的！
In a saucepan, mix the milk and cream together and bring it to simmer. In another bowl, mix the sugar and cornstarch together, then add in egg yolks and mix well. Slowly stir in milk mixture and keep stirring. Transfer back to the sauce pan, cook on medium low heat. Keep stirring until the custard become thicken of your likeness.
在小鍋內將牛奶及淡忌廉拌勻，用小火煮至微滾，不用煮沸。在另一碗內，將糖及粟粉拌勻，加入蛋黃拌勻。將牛奶忌廉慢慢逐少加入蛋黃內，不停攪拌。然後將所有粉漿倒回鍋內，用大小火煮，不停攪拌。卡士達醬會慢慢變濃稠即成！
- 470 ml milk
- 60 ml double cream or whipping cream
- 4 egg yolks
- 25 gram corn starch
- 30 gram sugar
- 1 teaspoon vanilla extract
- 材料：
- 牛奶 -470毫升
- 淡忌廉 -60毫升
- 蛋黃 -4隻
- 粟粉 -25克
- 糖 -30克
- 雲尼拿香油 -1茶匙
- In a saucepan, mix the milk and cream together and bring it to simmer.
- In another bowl, mix the sugar and cornstarch together, then add in egg yolks and mix well.
- Slowly pour in milk mixture and keep stirring.
- Transfer back to the sauce pan, cook on medium low heat. Keep stirring until the custard become thicken of your likeness.
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