The WHOLE EGG CUSTARD is one of those simple and delicious recipes that should always be kept in your cookbook, it is the perfect custard for filling and decorating cakes, tarts, but also cold desserts or cookies.
With whole egg custard, there is no waste, the eggs are used without separating yolks and whites, and the quantities are very easy to adjust. I use two medium eggs for 2 cups of milk, it’s a very simple recipe, and the custard made this way is perfect, creamy, velvety, and you can flavor it as you like, with lemon, orange, or vanilla.
It’s very important not to waste in the kitchen, so if you think the classic custard only with yolks is not for you because you always end up throwing away the leftover whites, try the whole egg custard right away, no one will notice the difference because it’s really delicious!
To give the “light” custard the same intense yellow color as the classic one made with only yolks, I recommend using Golden Egg Pasta because they contain darker yolks and will give your custard a more intense yellow color.
Also read
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 8 People
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups whole milk
- 2 whole eggs (medium)
- 1/2 cup sugar
- 1/3 cup all-purpose flour (cornstarch can also be used)
- 1 lemon peel
Steps
Making custard with whole eggs is very simple, start by pouring the milk into a pot, add the lemon peel and heat the milk until warm but not boiling.
In a bowl, combine the whole eggs with the sugar and beat with a whisk to mix everything well and work the ingredients until a fluffy mixture is obtained. Add the sifted flour a little at a time and mix to incorporate it without forming lumps.
Remove the lemon peel from the milk and pour half of the milk, a little at a time, into the egg, sugar, and flour mixture, stirring to mix the milk well into everything.
Pour the mixture into the milk in the pot, stir well with a whisk and place everything over low heat, stirring until you see the custard thickening.
Be sure to always stir with a whisk or wooden spoon in the same direction. If you notice the custard forming lumps, just use the electric whisk on low.
Once you see the custard thickening, remove it from the heat, pour it into a bowl, cover it with plastic wrap placed well on the custard, and let it cool. Once completely cooled, the custard is ready to be used for your sweet recipes.
… Vane’s tips
For an even lighter custard, you can use semi-skimmed milk, and if you are lactose intolerant, you can use plant-based milk.
The whole egg custard, once made, can be stored in the fridge for up to four days in a bowl covered with plastic wrap or in an airtight container.
The whole egg custard, once made, can be stored in the fridge for up to four days in a bowl covered with plastic wrap or in an airtight container.
