Traditional Vanilla Custard

by Jenn on February 25, 2009

in Desserts,Gluten Free

dscn327021-500x375

And 4 more egg yolks are gone….You may ask, “Why not just toss the egg yolks away?”  Well, I had 12 yolks left over.  That seemed like an awfully huge waste of perfectly good, organic, free range eggs if I couldn’t find a way to use the entire egg.  Part of being mindful of what you are eating is not wasting the food that you have – and tossing 12 perfectly good egg yolks down the drain seems to go against that mindset.  Suffice to say, I can’t bring myself to toss the egg yolks.  It just seems wrong.

So anyways, onto the custard.  I followed this fairly basic recipe for vanilla custard over at Group Recipes.  It’s exactly what you would imagine a vanilla custard to be.  However, I used arrowroot powder instead of cornstarch because we don’t keep cornstarch in our house.  Even though cornstarch is “technically” gluten free, my husband has still found that he has issues with it.  Arrowroot powder, however, is perfectly interchangeable with cornstarch and doesn’t cause any issues.  I just did a 1:1 substitution – I used the same exact amount, I just used arrowroot powder instead.

Then just mix the ingredients together, heat up, add in butter and vanilla, pour, cover w/ plastic wrap so you don’t get some weird film on top (though as you can tell I will appreciate any and all tips on how to keep the top looking smooth and not like it was covered in plastic wrap), and chill.  Easy as that.  Well one should note because the recipe doesn’t, that you should make sure to beat the eggs together before adding to your ingredients.  And thoroughly mix all the ingredients together before adding in the milk.  This will help with the consistency and smoothness of the custard – otherwise you run the risk of developing clumps.  No one likes clumpy custard!

dscn326721-500x375

I poured one serving into a pretty dessert bowl that is part of my china set – after all, if I don’t enjoy my china, who will? And besides, china likes to be used.  If it sits unused for years, when you take it out, that china will be more brittle because over time trace moisture in the china will evaporate out through the glaze.  Using and washing china periodically (aim for at least once a year) helps avoid that issue.  And I like eating off of pretty dishes.  The other three servings went to become “pudding packs” to take to work as my afternoon snack for the rest of the week.  And there you have it, yummy custard!

DSCN327222-500x375

Now if only I could find some creative way to use egg yolks that didn’t involve some rich calorie filled dessert…..

{ 5 comments… read them below or add one }

Keacher February 28, 2009 at 12:23 am

Nice photos of the custard! A little more DOF in the second one might have been useful — just a minor critique. Overall, well done.

Reply

Jenn February 28, 2009 at 12:27 am

Yeah I know. That’s why I need to figure out how to use my DSLR with my indoor lighting so I don’t have to rely on my point and shoot. My point and shoot and I rarely agree on DOF when taking such close pictures and it’s extremely frustrating when I’m trying to take a specific shot. But I’ve been doing some reading and playing around, and hopefully my next food post will be with pics from the DSLR so I can have a bit more control than whatever the “automatic focus feature” on my coolpix decides to choose.

Reply

Beatrice February 28, 2009 at 4:21 pm

This looks like a dessert that is just begging to be piled with berries – yum.

Reply

Wendy Bailye September 9, 2012 at 9:04 am

Made the custard and used whole eggs-yolks and whites and arrowroot-turned out perfectly.Thanks for sharing!

Reply

Jenn September 9, 2012 at 9:14 am

Oh great, glad to hear it!!

Reply

Leave a Comment

{ 1 trackback }

Previous post:

Next post: