If I had cooked the Dalia Upma and Palak Paneer for HD and me, today’s recipe was made for the girls. 😀 I shouldn’t show any discrimination, right? This week, I am doing three back to back posts for the Blogging Marathon #98 for the theme “Cooking for Two”.
Making a purely egg custard has been in my agenda for a long time. But usually, I prefer using whole eggs in my recipes – I did that with my lemon curd, when most of the recipes only use the yolks. I have even made a baked custard which used whole eggs. Somehow it irks me that I have to waste a part of the eggs. When people tell me that they discard the yolks and only cook the whites, I boil from inside. “How dare! The yolks are the tastiest part of the egg!” Hehe… Thankfully, the notions about eggs are slowly changing. If the white is a good source of protein, then the yolk is a good source of fat. The whole egg makes a complete meal and is filling too.
So how did I get a chance to make this dessert? I was eating three egg whites for three days in a week for my extra protein. We do get egg whites in cartons here but it is imported and mighty expensive. Sensing that I couldn’t get myself to throw the yolks or make custard or something else every time, I started having a protein shake or sometimes an extra serving of chicken to compensate.
Sometimes, I feel I deviate way too much. We were supposed to talk about making custard from egg yolks! I always have a pack of custard powder in my pantry, as my girls love to have it once in a while, especially to make some Habbal Hamra or Fruit Custard. But when I had the spare egg yolks, I had to make this custard at least for my inquisitive mind.
I used my little batch of vanilla pods that Priya had given years ago – yeah I still have it! I have to say that the aroma and the flavor that a pod of vanilla gives to anything it is added to is amazing. I admit that it is expensive but if you are able to track down anybody who can get it for you from a good source, nothing like it! The aroma, the flavor and the dimension that it provides is totally unparalleled to the bottled stuff that we get. Wish it wasn’t so expensive…
While making the custard, my girls weren’t so excited. Rasha hates eggs, so when she saw the yolks go in, she gave a funny face. I really didn’t bother. I know her, as long as it doesn’t taste eggy, it is going to be fine for her. I finished up the dessert and allowed it ample rest in the fridge. I must say that the end result was amazing. It wasn’t as thick as I would have loved it to be, but the flavors were spot on! The yolks gave it a beautiful color and the specks of the vanilla made it look really pretty.
I wasn’t happy with the clicks, they were just too grainy and unclear. 🙁 But some days are like that, not meant to be good. But I couldn’t ignore the recipe so here it is on the blog! Off to this simple recipe…
Vanilla Bean Custard | Egg Custard
- 250 ml milk
- 60 ml thick cream
- A pinch of salt
- 1/2 vanilla bean
- 3 large egg yolks room temperature
- 1 tsp corn flour
- 2 tbsp castor sugar add more for sweetness
- Whisk together the milk, cream and salt. Slit the vanilla beans, scrape the inside into the milk. Drop the beans in as well.
- Heat on low flame till scalded - do not boil.
- As the mixture heats, in a glass bowl, add the egg yolks, corn flour and sugar. Beat with a whisk till pale.
- Once the milk mixture is hot, take off the heat. Pour 1/4 cup of the same into the beaten egg yolks in a steady stream, while beating the mixture in tandem. The idea is to cook the egg yolks and not scramble them. Beat for a couple of minutes.
- Pour the egg mixture into the remaining milk mixture, beating till combined. Keep back onto the heat.
- Cook, stirring occasionally, on low flame till the custard thickens and coats the back of the spoon. Take out, fish out the vanilla beans. Strain the mixture. I didn't.
- Pour into two ramekins and allow to come to room temperature. Chill for at least two hours.
Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#98.