Custard is the quintessential homemade dessert of Spanish cuisine: a soft cream of milk, eggs and vanilla that evokes the childhood of generations. Unlike flan, they are not baked but cooked over low heat until the yolk thickens the cream, achieving an incredibly silky texture.
Mediterranean
Homemade vanilla custard with biscuit
Soft and creamy homemade vanilla custard with Maria biscuit. Grandma's most beloved dessert in Spanish pastries.
- Spain
- Dessert
- Light
- Low fat
- easy
10 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 190 kcal
- Protein 7 g
- Fiber 0 g
- Carbohydrates 26 g
- Fat 7 g
- Sodium 80 mg
Story behind the dish
Preparation
Homemade vanilla custard with cookies is a preparation from Spain with easy difficulty. Reserve about 25 minutes in total (10 for mise en place and preparation, 15 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 600 ml of whole milk.
- Have ready: 4 egg yolks.
- Have ready: 80 g of sugar.
- Have ready: 25 g of cornstarch.
- Have ready: 1 vanilla bean (or 1 teaspoon extract).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Heat the milk with the vanilla and cinnamon stick without boiling
Heat the milk with the vanilla and cinnamon stick without boiling. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Beat the yolks with the sugar and cornstarch until smooth.
Beat the yolks with the sugar and cornstarch until smooth. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove the cinnamon and vanilla from the milk
Remove the cinnamon and vanilla from the milk. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the hot milk in a stream to the yolks
Add the hot milk in a stream to the yolks, beating. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Return to the pot over medium-low heat.
Return to the pot over medium-low heat, stirring constantly with a whisk. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook until thickened (do not let it boil)
Cook until thickened (do not let it boil). Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Pour into small glasses; place a cookie on top; sprinkle with cinnamon
Pour into small glasses; place a cookie on top; sprinkle with cinnamon. Refrigerate 2 hours. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Preheat the oven well in advance so that the temperature is stable from the first minute.
- Take the eggs out of the refrigerator in advance if the recipe requires it: they temper better and set more stable.
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