The custard with 2 whole eggs is a simpler version of the classic custard, which is usually made with yolks only. Besides being much easier to prepare because you don’t have to separate the yolks, you also won’t have the problem of finding a way to reuse the whites.
This cream, soft and velvety, has a delicate taste and is perfect both for spoon-eating and for filling cakes, cream puffs, or fresh fruit pies. I flavored it with vanilla, but if you prefer lemon, just use the peel and it will be just as good. In the recipe, I explain both methods.
It’s a preparation that you can use in a thousand ways and, if you have unexpected guests, just pour it into 4 cups and add some chopped strawberries or a grating of chocolate, and the dessert is ready.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups whole milk
- 1/2 cup sugar
- 2 eggs
- 1/3 cup cornstarch (or 1/3 cup all-purpose flour)
- Half pod vanilla (or lemon peel)
Steps: Custard with 2 Eggs
First, pour the milk into a saucepan, add about half of the sugar and the half vanilla pod cut lengthwise, so all the seeds will come out (or the peel of half a lemon).
While the milk is heating, take a bowl, crack the eggs into it, add the cornstarch and the remaining sugar, then mix until you get a creamy mixture.
When the milk boils, pour it into the bowl with the eggs, mix quickly, and pour everything back into the saucepan. Cook the cream on low heat, stirring with a spatula until it thickens, then turn off the heat.
At this point, the custard is ready: remove the vanilla pod or lemon peel and pour it into a bowl.
Cover the custard with plastic wrap and let it cool completely before using it. Store it in the fridge.
FAQ (Questions and Answers)
How long can I store it?
The custard can be stored in the refrigerator, covered with plastic wrap, for 2-3 days at most.
