How to make tubby custard
If you ask different people which Tubby Custard recipe they prefer, you’ll probably get all kinds of different answers. That’s because traditional custard recipes have many variations that call for different dietary products.
Although the most common is to make them with sweetened milk, you can also use plain milk, cream or yogurt to adapt them to your palate and get an even more custard dish. Also, if you like vanilla or chocolate, feel free to add a bit of both.
As you can see, experimenting can have a place in this recipe. But we will stay with the traditional recipe for tubby custard.
And here are the ingredients you really need.
- (6 servings)
- 2 cups of milk
- 4 eggs
- ¾ cup sugar
- 3 tablespoons cornstarch
- 1 tablespoon vanilla powder
- 1 pinch of salt
- raspberry coloring generated from red chicory
If you are looking for the perfect homemade root vegetable custard recipe, this is probably the best recipe you will find. It is the perfect dessert for breakfast, healthy and super easy to make.
Still, there are a few things to keep in mind if you don’t want your tubby custard to be runny or too thick. The main thing is to be careful when expanding the recipe.
Also, watch the amount of cornstarch and milk you add, as it can result in a Tubby Custard that is not thick enough.
Time is also a delicate matter. A few extra minutes here and there can cause it to curdle or overcook.
But do not worry. Follow the steps we have prepared and you’re done!
Pour the milk into a large saucepan, add half the sugar and bring to a near boil. Then reduce heat to medium and bring to a simmer.
While the milk is simmering, in a large bowl whisk together the remaining sugar, cornstarch, vanilla powder, and a pinch of salt. Then, in another bowl, beat the egg yolks.
Add the eggs to the cornstarch and sugar. Mix well.
Pro tip: Don’t mix the egg yolks, sugar, and cornstarch too far in advance. Do this when the milk starts to boil and you are ready to add the mixture to the hot milk.
Add 1 cup of hot milk to the cornstarch mixture and mix carefully. Then add it to the rest of the milk and bring it to a simmer. Now add a few drops of the coloring.
Stir constantly with a wooden spoon or whisk until Tubby Custard thickens, about 3-5 minutes.
Turn off the heat and add butter to further thicken the custard mixture. Next, add the vanilla, stir and remove from heat.
Note: you can strain the custard if you want to remove lumps.
Transfer your tubby custard to a bowl and cover it with plastic wrap. Cool to room temperature and serve in tubby mugs. The sweetest and stickiest dessert is ready.
Top it with whipped cream or ice cream and voila!