Print

Custard Block (Frozen Vanilla Custard) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 15 reviews

A rich and creamy Frozen Vanilla Custard Block recipe that combines evaporated milk, condensed milk, eggs (or custard powder), vanilla, and nutmeg. This custard is gently cooked on the stovetop until thickened, then frozen to create delightful custard cubes perfect for a refreshing dessert or snack.

Ingredients

Custard Ingredients

  • 2 cans evaporated milk (each approximately 12 oz)
  • 1 can condensed milk (approximately 14 oz)
  • 6 large eggs (or 2 tablespoons Bird’s custard powder as an alternative)
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated nutmeg

Instructions

  1. Combine Milks: In a medium saucepan, combine evaporated milk and condensed milk, stirring thoroughly until fully blended.
  2. Heat Milks: Place the saucepan on medium heat and bring the milk mixture to a gentle boil, then immediately reduce the heat to low to prevent scorching.
  3. Prepare Egg Mixture: If using eggs, whisk them in a small bowl. Gradually temper the eggs by slowly adding about half a cup of the warm milk mixture to the eggs while whisking continuously. Repeat until all the milk is incorporated with the eggs to avoid scrambling.
  4. Add Flavorings: Stir in the vanilla extract and freshly grated nutmeg into the tempered egg mixture and whisk together thoroughly.
  5. Thicken Custard with Eggs: Slowly pour the tempered egg mixture back into the saucepan with the remaining milk on low heat, continuously whisking until the custard thickens to a consistency that coats the back of a spoon. Avoid boiling to prevent curdling.
  6. Alternative Custard Powder Method: In a small bowl, dissolve 2 tablespoons of Bird’s custard powder in about 1/2 cup of warm milk, mixing until completely smooth and lump-free.
  7. Add Flavorings to Powder Mix: Whisk vanilla extract and grated nutmeg into the custard powder mixture until combined.
  8. Incorporate Powder Mix: Pour the custard powder mixture gradually into the saucepan of warm milk on low heat, whisking vigorously to prevent lumps.
  9. Cook Custard Powder Mixture: Continue cooking on low heat, whisking constantly until the mixture has thickened enough to coat the back of a spoon but still remains pourable.
  10. Set the Custard: Pour the thickened custard into ice cube trays, ice pop molds, icicle bags, or a large square dish, spreading evenly.
  11. Freeze: Place the custard in the freezer and allow it to set solid, which takes approximately 2 to 4 hours, or overnight for best results.
  12. Serve: If set in a large dish, cut the custard block into 9 to 12 cubes and serve frozen as a delicious and creamy chilled treat.

Notes

  • Tempering the eggs is crucial to prevent scrambling and ensure a smooth custard texture.
  • Use fresh nutmeg for the best flavor impact.
  • Freezing time may vary based on freezer settings; allow extra time if custard does not set firmly.
  • This custard can be served as frozen cubes or popsicles, perfect for hot weather.
  • Substituting custard powder is a convenient option for a vegetarian-friendly alternative to eggs.

Find it online: http://bitezly.com/custard-block-frozen-vanilla-custard-recipe/