Mary Berry's custard recipe (2024)

FAQs

What are the 3 types of custard? ›

There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.

There are two types of custard. Stirred custards are cooked in a saucepan until thick but still liquid in consistency, while baked custards are usually cooked in ovenproof dishes in a water bath or bain-marie until set. Custard is widely available in supermarkets.

The custard will keep, covered, in the fridge for up to 48 hours. Reheat over a very low heat, stirring continuously, until very hot but not boiling. Only reheat once and eat immediately.

Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.

Custard tends to be smoother and more velvety due to the egg content, whereas pudding has a thicker, more gelatinous consistency because of the added starch. While all of these characteristics differentiate the two, it's helpful to know more about how each of these desserts developed.

The US equivalent of custard is custard. We also have pudding which is thicker and more set than custard usually with flour or cornstarch. We do not refer to the dessert course of a meal as pudding. Custard has no cornstarch or flour and is often served as a sauce over berries or poundcake.

At its most basic, crème brûlée is a creamy, pudding-like, baked custard with a brittle top of melted sugar that cracks when you gently tap it with a spoon. The custard is made with heavy cream, eggs, sugar, and vanilla.

Stir as recommended by your original recipe, but if your custard is still runny, try more vigorous stirring. Make sure to use the appropriate tool, such as an immersion blender or a hand whisk.

📅 Homemade custard lasts 3-4 days in the fridge. At four days, you're at the limit. 👃👅 Do a smell and taste test. If it's off, better to discard it.

It's recommended that custard be eaten up in 3–4 days if stored properly in an airtight container.

What is the fancy name for custard? ›

While custard may refer to a wide variety of thickened dishes, technically (and in French cookery) the word custard (crème or more precisely crème moulée, [kʁɛm mule]) refers only to an egg-thickened custard.

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Vanilla custard is renowned for its delightful balance of creamy richness and tasty vanilla flavour, making it a popular custard flavour worldwide. The smooth texture of the custard is complemented by the unique flavour of vanilla, creating a comforting mouthwatering taste.

Flan, or crème caramel, is a custard baked in a dish coated with caramelized sugar that forms a sauce when the custard is unmolded. For crème brûlée, the baked custard is sprinkled with sugar that is caramelized under a broiler or with a hot iron called a salamander. The sugar forms a thin crisp shell over the custard.

Most home cooks refer to frozen custard as ice cream, which is why many of our recipes at the Kitchn are also called ice cream, even though they contain egg yolks. Check out some of our favorite egg-based ice cream (aka custard) recipes. Ice Cream Basics: Recipe for a Custard Base.