Puddings and custards are quintessential timeless, southern desserts. But preparing them perfectly doesn’t always come easily. You may find yourself standing by the stove, stirring a pot of pudding vigorously and praying it doesn’t turn into a lumpy disaster.
Below I’ve compiled some tips for helping you reduce the chances of a custard casualty.
First Things First: What’s the Difference Between Puddings and Custards?
Before we dive in, it’s important to note that pudding and custard are not the same thing. They’re kind of like cousins.
• Puddings are usually cooked on the stove and are thickened with cornstarch or flour.
• Custards are usually baked and are thickened with eggs. Examples of custards are crème brûlée and flan.
1. Quality Ingredients Matter
Quality ingredients are super important when making puddings and custards. The fresher your ingredients (especially dairy/eggs), the better your pudding or custard will be.
• Use full-fat milk and cream.
• Use real (rather than imitation) vanilla extract.
• Make sure to leave eggs out until they reach room temperature. Otherwise; your custard may curdle.
2. Watch the Heat Closely
The key to perfect puddings and custards is cooking them slowly.
• For Puddings: Keep the heat at medium-low and stir continuously. Puddings can burn super quickly so stay on alert!
• For Custards: Bake custards gently in a water bath in order to keep the heat even. This helps prevent curdling.
3. Master the Art of Tempering
Although “tempering” does sound like something you’d do as a blacksmith, in our setting it just means not letting your eggs scramble.
• How to Temper: Slowly pour hot milk or cream into your whisked eggs while stirring constantly. If you dump it in too fast, you’ll end up with an omelet.
4. Strain for Smoothness
If you really want a perfectly smooth custard or pudding, straining is essential. To strain, pour the mixture through a sieve or cheesecloth before cooking. This will remove any lumps or bits of egg, creating a silky finish.
5. Let It Chill
Unless you’re into warm pudding or custard, you will need to let your creation chill in the refrigerator.
• For puddings, allow them to chill 4-8 hours to achieve a thick, smooth texture.
• For custards, allow them to rest while at room temperature first and then place in the fridge for at least two hours.
6. Get creative!
Once you’ve gotten the hang of puddings and custards, try switching things up!
Add flavors by heating the milk or cream with cinnamon or citrus zest.
Top your pudding or custard with fresh berries or a chocolate drizzle.
7. Troubleshooting
Here are some common issues many face when making puddings and custards:
• Curdling: usually happens because the heat is too high.
• Lumpy Texture: happens due to insufficient stirring and straining
• Watery Pudding: happens due to not allowing enough chill time and rushing the process
Old-Fashioned Vanilla Pudding Recipe
Ingredients:• 2 ¾ cups whole milk• ¾ cup sugar• 3 tablespoons cornstarch• ¼ teaspoon salt• 3 large egg yolks (beaten)• 2 tablespoons unsalted butter• 2 teaspoons pure vanilla extract
Instructions:
1. In a medium saucepan, whisk together the dry ingredients – sugar, cornstarch, and salt. Slowly add 2 ½ cups of the milk, whisking until smooth.
2. Cook the mixture over medium heat, whisking constantly, until it begins to thicken. Allow it to come to a slight boil. Once it reaches a boil, cook for one more minute (while still whisking) then remove from heat.
3. Temper the Egg Yolks:
In a separate bowl, whisk the egg yolks. Gradually add a spoonful of the hot milk mixture into the beaten egg yolks while whisking constantly. Slowly whisk the egg yolk mixture back into the saucepan with the rest of the milk mixture.
4. Cook Again:
Return the pan to the stove over medium heat, whisking constantly, for another 2-3 minutes until the pudding is thick and smooth.
5. Add Butter and Vanilla:
Remove from heat and stir in the butter and vanilla extract until fully combined.
6. Chill:
Place pudding in the fridge and allow to cool for at least two hours.
Classic Vanilla Custard Recipe
Ingredients:
• 2 cups whole milk
• ½ cup heavy cream
• ⅓ cup granulated sugar
• 2 tsps pure vanilla extract)
• 4 large egg yolks
• A pinch of salt
Instructions:
1. Heat the milk and cream.
In a medium saucepan, combine the milk, heavy cream, and half of the sugar (¼ cup). Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Remove from heat just before it begins to boil.
2. Whisk the Egg Yolks and Sugar
In a separate bowl, whisk the egg yolks with the remaining ¼ cup of sugar and a pinch of salt until the mixture is pale and slightly thickened.
3. Temper the Eggs:
Gradually add some of the warm milk mixture to the egg yolk mixture. Keep whisking constantly. Slowly add more until all milk is added.
4. Strain for Smoothness:
Strain the custard mixture with a sieve or cheesecloth to get rid of any lumps or clumps and create a smooth texture.
5. Cook the Custard:
Put the mixture back on the stove and cook over low-medium heat. Stir constantly using a wooden spoon. The custard will begin to thicken. Don’t let the mixture boil.
6. Add Vanilla Extract (If Using):
After removing the custard from the heat, add vanilla extract.
7. Cool and Set:
Allow the custard to cool at room temperature and then place in the fridge for at least two hours.