BWD: Vanilla Cup Custard

I blame the strawberries. And the heat. But mostly the strawberries. Today is another Baking with Dorie post. And, I must admit, I really, really, really adapted this recipe. Again, I say, It was the strawberries fault.

On Saturday, I picked up a pint of strawberries from one of my favorite local farms at the farmers' market. These strawberries begged (begged!) to be paired with something. I then thought of the Dorie challenge and decided that vanilla custard would be ideal for these strawberries. (The actual challenge was Lemon Cup Custard; vanilla was a suggested variation.)



But then it was hot and Dorie's recipe calls for the custard to be baked in the oven. To be honest, I really didn't feel like turning on the oven. (This is not something you will hear often from me, let me tell you!) I skimmed the recipe, conferred with my strawberries and decided that neither Dorie nor my fellow bloggers would be upset if I played with the recipe a bit. (Of note, strawberries tend to agree with everything you say!)

This simple recipe, with only four ingredients, was super easy to convert to a stove top custard. Is it as easy as Dorie's original? Hmm...I think it is just different.

Here is what I did

I put six custard cups in a 9x13-inch baking dish. This makes it easy to get the custard cups to the refrigerator. 

 In a 2-cup measuring cup, I whisked together the eggs, 1/4 cup milk and 1/4 cup sugar.

In a medium pot, I heated 2 cups of milk and 1/4 cup of sugar.

When the milk came to a boil, I slowly whisked it into the egg mixture. This is important. This custard contains no starch; therefore, you need to take care not to cook the eggs. (More about that later.) There isn't a photo of this because I was unable to pour the milk, whisk the egg mixture AND snap a photo. Sorry about that!

After tempering (that is baker's talk for adding the hot milk to the eggs) the eggs, I slowly whisked the mixture into the remaining hot milk.

Over medium heat, I whisked the mixture constantly  until it thickened and coated the back of the spoon.

The thickened mixture was lovely and silky.

Then I putzed around taking pictures and forgot  my burner was still on. I overcooked the mixture! Eep! Yes I know I could have redone it. However, the custard was still tasty. So, why bother? I just strained it and poured it into my prepared cups. You can see in the photo that it isn't as smooth as it should be.

You still like me, right? Even though I varied this dessert wildly and then overcooked it? You do? Thank you! That means a lot to me.

The finished custard. (Psst...see those strawberries? They make you do things! They are powerful berries!)

Want to see how the recipe was intended? Head over to the Baking with Dorie Challenge to see what the other bloggers did! (Probably followed directions is what they did...) 

Vanilla Custard Cups

ADAPTED FROM DORIE GREENSPAN'S LEMON CUP CUSTARD.  Original recipe appears in Baking: From My Home to Yours on Page 387 (Sorry to Dori for changing her recipe so very much!) 

 Printer Version

2 1/4 cups milk, divided (Whole or 2%. Anything else will result in a watery dessert.)
1/2 cup granulated sugar, divided
4 large eggs
2 teaspoons vanilla extract

1. Place 6 custard cups in a 9x13-inch baking dish. Set aside. 
2. In a medium put, combine 2 cups milk and 1/4 cup sugar. Heat over medium heat. 
3. In a small bowl, or 2-cup measuring cup, combine eggs, remaining milk and sugar. Whisk to combine. (Don't use this whisk in your hot milk or the egg clinging to it will cook and cause lumps to form in your custard.)
4. Bring milk to a boil, reduce heat to low. 
5. In a slow and steady stream, whisk about 3/4 cup of hot milk into the egg mixture. Be sure to whisk constantly. 
6. Pour hot milk mixture in a slow and steady stream into the pot. 
7. Heat, stirring constantly, until mixture thickens. It should coat the back of a wood spoon. 
8. If necessary, strain through a fine strainer. 
9. Divide among custard cups. 
10. Place a piece of plastic wrap on the cups, pressing the plastic onto the surface of the custard. This prevents a skin from forming.
11. Chill four hours or overnight. 
12. Serve with fresh berries. 

Makes 6 cups