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Custard with whole eggs

custard with whole eggs

Delicious and perfect in taste and consistency, the custard with whole eggs is perfect for filling all your desserts.

We really don't like wasting food and, although there are many ways to recycle egg whites , they always end up going to waste. For this reason we thought of a recipe for custard with whole eggs so as not to throw anything away and at the same time not have to try to reuse the white.

The recipe is very simple and follows the more traditional one which uses only egg yolks. The result is a smooth and silky cream , excellent for filling cakes, cream puffs or pastries. Curious to find out how to prepare it?

custard with whole eggs
custard with whole eggs

How to prepare the custard recipe with whole eggs

  1. First, pour the milk into a pan. Add the vanilla bean cut in half lengthwise and scraping out the seeds inside and place on the heat until it comes to the boil .
  2. Separately, in another saucepan, break the eggs, add the sugar and beat with the whisk by hand to obtain a homogeneous mixture.
  3. Slowly pour in the milk, stirring constantly with the whisk and removing the vanilla pod.
  4. Put everything back on the heat and leave to cook for about ten minutes or until the cream has thickened.
  5. Transfer it to a bowl and cover it with cling film to let it cool without the annoying film forming.
  6. Then use it in your recipes as a traditional custard.

If you are looking for another even simpler way to prepare this cream then we recommend following the vegan custard recipe.

Read also
How is custard made? The classic recipe and the one with the Thermomix


The custard will keep in the refrigerator, covered in cling film, for 2-3 days .

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