Making custard using ingredients that happen to be available.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: Eggs
We have chickens, lots of chickens. Therefore we have lots of fresh eggs, more than we can eat. So, I have been trying to find recipes that will use up the excess accumulation of eggs. I found a recipe for custard. It is simple, just eggs, milk, sugar, vanilla and spice. I also have a lot of empty glass containers from the French style “Oui” yogurt from Yoplait, that normally would end up in the trash. I made a few batches of custard, experimenting using whole milk, cream, adding corn starch and trying different spices. On this day I had the eggs, the containers, but not enough milk or vanilla, so I improvised.
Step 2: Ingredients
Ingredients(if you have them):
5 medium eggs
4 cups of milk
1 teaspoon to 2 tablespoons of corn starch
½ cup of sugar
2 teaspoons of vanilla
A couple dashes of nutmeg and cinnamon
I substituted 1-1/2 cups of Half & Half, ½ cup of whole milk, 2 cups of Almond milk. Instead of vanilla I use 3 tablespoons of Jack Daniels old No. 7. If you like softer gelatinous texture use only 1 teaspoon of starch. For stiffer more solid texture use more starch.
Step 3: Mix
Whisk eggs in a large bowl until yolks and whites are
blended. Heat milk, sugar, cornstarch and JD(or vanilla) in a sauce pan, scraping the to keep the starch from congealing. Remove from heat when it is hot, showing a small amount of steam. Slowly stir hot milk mixture into eggs. Add spices and mix together with electric hand mixer. The milk can be heated in a microwave oven but the cornstarch and sugar should be added after it is hot to avoid clumps.
Pour the mixture into the glass cups to about ½ inch from
the top. Place the cups into a baking dish then fill the dish with about an inch and a quarter of water. Bake in a 375 degree preheated oven for about 45 minutes or until a knife inserted comes out clean.
The jars can be covered with plastic and rubber bands or use
Weck Canning Jar Caps: