Today I'm sharing my favourite custard recipe! I've used this for all sorts of sweet treats, including fillings for cakes, cupcakes, cream puffs, eclairs, trifles and tiramisu. The ultimate secret ingredient that makes this custard THE best --mascarpone cheese!
A few added tablespoons of mascarpone cheese to the custard adds so much flavour and richness that gives this custard the top spot. You really have to try it to believe it! Plus, if you incorporate cold mascarpone cheese into your warm custard, then there's no more waiting hours for your custard to finally cool hehe (;
Ingredients:
300ml milk
3 egg yolks
35g sugar
2 tbsp plain flour
2 tbsp corn flour
1 tsp vanilla
100g mascarpone
*If you are making this custard to fill cupcakes, scale down the recipe to 2 egg yolks, it should be more than sufficient.
Method:
1. Place 300ml of milk into a small saucepan
2. Place 3 egg yolks into a bowl large enough to contain approximately 500ml of liquid.
3. Add 35g sugar, 2 tbsp plain flour and 2 tbsp corn flour to the egg yolks. Transfer a few tablespoons of milk from the saucepan to the egg yolk mixture and whisk well until fully incorporated.
4. Heat the milk until it just begins to boil. Then take it off the fire and slowly pour it into the egg yolk mixture, whisking as you go. You need to start off slow, but you can speed up after the first half of the milk mixture has been added. This is important to ensure that you don't end up with too much lumpy cooked egg yolk-- a little is fine, you will sieve it out later.
5. Pour the egg yolk mixture through a sieve back into the saucepan. Use a spoon to stir the mixture through the sieve. Most of the mixture should be able to pass through the sieve. This will ensure that your custard is smooth and there is minimal wastage.
6. Cook the custard mixture on low heat, stirring continuously.
7. Add 1 tsp of vanilla, and continue stirring until the custard thickens, then pour it into a clean bowl and press a sheet of cling wrap onto the custard mixture while it is still hot. You want to ensure that the custard is completely covered so that it does not dry out and cause lumps.
8. Stir in 100g of room temperature mascarpone cheese to incorporate fully.
P.S. For a lighter custard, fold in some whipped cream (approximately 1/4 to 1/2 cup of heavy whipping cream depending on how light you like your custard). It's best to buy those meant for whipping as others may not whip up as well. On the other hand, if what you are craving for is a richer custard, just increase the amount of mascarpone cheese added haha easy peasy!
And now it's ready to be used in any dessert of your choice!
Carina xx
Tip: Leftover egg whites are great for making chiffon cakes, meringues and macaroons! Or cook it up for a high protein meal. Either way, they're never a waste!
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