Custard has always been a beloved dessert for its creamy texture and rich flavor. When we add sweetened condensed milk to the mix, it transforms into a luscious treat that’s both easy to make and irresistibly sweet. This ingredient not only enhances the taste but also simplifies the process, making it perfect for busy days or last-minute cravings.
Our custard recipe with sweetened condensed milk strikes the perfect balance between smoothness and sweetness. Whether you’re serving it as a standalone dessert or using it as a base for pies and tarts, this custard delivers consistent results every time. Let’s dive into a simple recipe that brings classic comfort to your table with minimal fuss and maximum flavor.
Ingredients
To make our Custard Recipe With Sweetened Condensed Milk, we carefully select ingredients that create a perfectly smooth and flavorful dessert. Each component plays a vital role in achieving the ideal creamy texture and balanced sweetness that characterizes this classic custard.
Here is a detailed list of what we need:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| Sweetened condensed milk | 1 can (14 oz / 396 g) | Use full-fat for richness |
| Whole milk | 2 cups (480 ml) | Warmed slightly to blend well |
| Large eggs | 4 | At room temperature for even cooking |
| Vanilla extract | 1 teaspoon | Pure vanilla enhances flavor |
| Salt | 1/4 teaspoon | Balances sweetness and enhances taste |
| Ground nutmeg (optional) | A pinch | Adds subtle warmth and aroma |
Key Notes on Ingredients
- We always use full-fat sweetened condensed milk to ensure the custard has a luscious and rich consistency.
- Bringing the whole milk to a slightly warm temperature prevents curdling when mixing with the eggs.
- Eggs at room temperature help the custard cook evenly and develop a smooth texture.
- Adding a small amount of salt brightens the overall flavor by balancing the sweetness.
- The optional ground nutmeg gives a classic touch that complements the sweetened condensed milk custard perfectly without overpowering it.
Equipment Needed
To create our smooth and rich Custard Recipe With Sweetened Condensed Milk, having the right equipment ensures precision and ease throughout the process. Let’s prepare everything before we start.
- Mixing Bowls
Use medium-sized, heatproof glass or stainless steel bowls. These are essential for beating the eggs and combining ingredients evenly.
- Whisk
A balloon whisk is ideal for incorporating air gently into the custard mixture, ensuring a silky texture without lumps.
- Saucepan
Choose a heavy-bottomed saucepan to warm the milk evenly. This prevents scorching and helps maintain the custard’s smoothness.
- Measuring Cups and Spoons
Accurate measurement is key. Use liquid measuring cups for milk and condensed milk, and dry measuring spoons for vanilla, salt, and nutmeg.
- Fine Mesh Strainer
Straining the custard mixture before cooking catches any coagulated egg bits, resulting in a velvety finish.
- Thermometer (optional but recommended)
A kitchen thermometer lets us monitor milk temperature carefully, targeting about 140°F (60°C) to avoid curdling.
- Oven-Safe Ramekins or Custard Cups
For baking or setting the custard, individual ramekins allow even cooking and attractive serving portions.
- Baking Dish
Use a deep baking pan or roasting pan to create a water bath (bain-marie) around ramekins. This gentle heat cooks the custard uniformly.
- Aluminum Foil
Cover ramekins loosely with foil to prevent the top from browning too fast during baking.
- Cooling Rack
After baking, place ramekins on a cooling rack to cool gradually before refrigeration.
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowls | Combine and whisk ingredients | Heatproof preferred |
| Whisk | Mix ingredients without lumps | Balloon whisk recommended |
| Saucepan | Warm milk gently | Heavy-bottomed to prevent scorching |
| Measuring Cups/Spoons | Accurate ingredient measurements | Essential for balance |
| Fine Mesh Strainer | Remove lumps for smooth custard | Helps achieve silky texture |
| Thermometer | Monitor milk temperature | Optional but improves control |
| Ramekins | Baking and serving custard | Oven-safe, individual portions |
| Baking Dish | Water bath for even baking | Deep enough for water to surround |
| Aluminum Foil | Cover to prevent over-browning | Use loosely |
| Cooling Rack | Cool ramekins evenly after baking | Allows air circulation |
Having this equipment ready sets us up to craft a perfect custard that delivers on both flavor and texture every time.
Prep Work
Before we start combining our ingredients, it’s essential to get our tools and environment ready. Proper Prep Work ensures a smooth process and a silky smooth custard that perfectly highlights the richness of sweetened condensed milk.
Preparing the Mixing Bowl and Whisk
We begin by selecting a medium-sized heatproof mixing bowl to withstand warm milk without cracking. This safety step allows us to whisk ingredients together easily later on. Using a balloon whisk is key. The whisk’s wide shape helps us incorporate air and blend ingredients thoroughly, promoting that classic silky custard texture.
Before adding any ingredients:
- Ensure the mixing bowl is clean and dry.
- Warm the bowl slightly if it feels cold, to help maintain even temperature when mixing.
- Keep the balloon whisk close at hand for immediate use.
Preheating the Oven or Stovetop Setup
Consistency in temperature is crucial for custard success. Whether we are baking or gently heating on the stovetop, we want an even, controlled heat for smooth results.
| Cooking Method | Temperature Setting | Equipment Needed | Notes |
|---|---|---|---|
| Oven Baking | 325°F (163°C) | Oven-safe ramekins, baking dish | Preheat fully to maintain steady heat |
| Stovetop Custard | Milk warmed to 160°F (71°C) | Heavy-bottomed saucepan, thermometer | Use low heat to prevent curdling |
For oven baking:
- Preheat the oven to 325°F (163°C).
- Prepare a deep baking dish for a water bath to evenly surround ramekins.
- Have aluminum foil ready to tent over ramekins if browning occurs too fast.
For stovetop:
- Heat whole milk gently in a heavy-bottomed saucepan.
- Use a thermometer to monitor temperature closely.
- Remove from heat as soon as milk reaches around 160°F (71°C) to avoid scalding.
This prep sets the stage for a flawless custard that delivers creamy richness heightened by the lush sweetness of sweetened condensed milk.
Instructions
Follow these precise steps to create our rich Custard Recipe With Sweetened Condensed Milk that delivers smooth texture and balanced sweetness every time.
Mixing the Custard Base
- Warm the milk: Pour whole milk into a heavy-bottomed saucepan. Heat over medium-low, stirring occasionally, until it reaches about 150°F (65°C). Avoid boiling to prevent curdling.
- Beat the eggs: Meanwhile, in a warm heatproof mixing bowl, crack 3 large eggs at room temperature. Use a balloon whisk to beat the eggs gently but thoroughly until light and creamy.
- Add salt: Sprinkle a pinch of salt into the eggs to enhance the custard’s depth of flavor.
- Temper the eggs: Slowly pour about half of the warm milk into the eggs while whisking constantly. This gradual mixing prevents the eggs from scrambling and ensures even cooking.
Incorporating Sweetened Condensed Milk
- Add condensed milk: Pour 1 cup of full-fat sweetened condensed milk into the tempered egg mixture.
- Whisk until smooth: Combine thoroughly with the balloon whisk until you see a lustrous creamy consistency.
- Combine the rest of the milk: Slowly add the remaining warm milk into the bowl, continuing to whisk for an even blend.
- Strain the custard base: Pour the mixture through a fine mesh strainer into a clean container to remove any cooked egg bits for ultimate silkiness.
| Ingredient | Quantity | Note |
|---|---|---|
| Whole milk | 2 cups | Warmed to 150°F (65°C) |
| Large eggs | 3 | Room temperature |
| Salt | Pinch | Enhances flavor |
| Full-fat sweetened condensed milk | 1 cup | Adds sweetness and richness |
Adding Flavorings and Enhancements
- Vanilla extract: Stir in 1 teaspoon of pure vanilla extract for aromatic warmth.
- Optional nutmeg: Add a pinch of ground nutmeg for subtle spicy undertones without overpowering.
- Final whisk: Give the mixture one final whisk to distribute all flavors evenly.
Cooking the Custard
Oven Baking Method
- Preheat oven: Set to 325°F (163°C).
- Prepare ramekins: Pour the custard base evenly into oven-safe ramekins.
- Water bath setup: Place ramekins in a deep baking dish, fill the dish with hot water halfway up the sides of the ramekins.
- Cover: Tent aluminum foil over the dish to prevent excessive browning.
- Bake: Place in the oven and bake for 40-45 minutes. The custard should be just set with a slight jiggle in the center.
- Cool gradually: Remove ramekins carefully and place on a cooling rack before refrigerating.
Stovetop Method
- Lower heat: Transfer strained custard base into a heavy saucepan.
- Cook gently: Heat over low flame, stirring constantly with a wooden spoon or silicone spatula.
- Monitor temperature: Use a thermometer and cook until custard thickens between 175°F-180°F (79°C-82°C).
- Remove from heat: Immediately take off heat once thickened and pass through a fine mesh strainer again if needed.
- Chill: Pour into serving dishes and chill in the refrigerator until set, approximately 2 hours.
Cooling and Setting
Once the custard has finished cooking, Cooling and Setting are crucial steps to achieve the perfect creamy texture and rich flavor enhanced by sweetened condensed milk.
- Initial Cooling
Remove the ramekins or saucepan from heat. Allow the custard to cool at room temperature for 15 to 20 minutes. This gradual cooling helps prevent cracks and maintains the silky consistency.
- Covering for Chilling
To avoid forming a skin on the custard surface, cover each ramekin or the cooking vessel with plastic wrap. Press the wrap gently onto the custard surface if possible.
- Refrigeration Time
Chill the custard in the refrigerator for at least 4 hours, ideally 6 hours or overnight. This extended time lets the custard fully set, deepens the flavors, and enhances the smooth mouthfeel.
| Cooling Step | Time | Purpose |
|---|---|---|
| Room temperature | 15 to 20 minutes | Gradual cool-down to reduce cracks |
| Refrigeration | Minimum 4 hours, ideally 6+ hours | Firm setting, flavor development |
- Checking for Set Custard
After refrigeration, the custard should be firm yet tender. Press lightly with a spoon; it should offer a slight jiggle but not be liquid.
- Serving Tips
Before serving, allow the custard to sit at room temperature for about 5 to 10 minutes to soften slightly. This step enhances the dessert’s creamy texture and flavor release.
“Patience during cooling and setting turns our Custard Recipe With Sweetened Condensed Milk into the luscious, smooth dessert that everyone adores.”
Following these steps ensures the custard finishes with the ideal balance of creaminess and sweetness, showcasing the unique richness contributed by sweetened condensed milk.
Serving Suggestions
Our Custard Recipe With Sweetened Condensed Milk offers a rich and velvety base perfect for a variety of delightful serving options. Here are some tried and true ways to present and elevate this classic dessert:
Classic Presentation
Serve the custard chilled in individual ramekins or small bowls. For a visually appealing touch:
- Sprinkle a light dusting of ground nutmeg or cinnamon on top to enhance aroma and warmth.
- Garnish with a few fresh berries like raspberries or blueberries to add color and a hint of natural acidity, balancing the sweetness.
Paired with Fresh Fruit
The custard’s creamy sweetness pairs beautifully with fresh fruit. Consider:
- Sliced mango, kiwi, or strawberries for a tropical twist.
- A side of stewed apples or poached pears for a comforting seasonal dessert.
Toppings and Textures
Add texture contrasts by incorporating:
- A drizzle of caramel sauce or honey for added decadence.
- Crushed pistachios, toasted almonds, or granola for crunch.
- A dollop of freshly whipped cream to boost creaminess and volume.
Creative Uses
Transform the custard into other delightful desserts:
- Use as a filling for fruit tarts or pastries.
- Layer with crumbled cookies or ladyfingers to create a simple trifle.
- Serve warm as a sauce over bread pudding or sliced pound cake.
Serving Temperature & Timing
| Serving Aspect | Recommendation |
|---|---|
| Ideal Temperature | 5 to 10 minutes at room temperature before serving |
| Serving Vessel | Ramekins, small dessert bowls, or glasses |
| Garnish Timing | Just before serving to maintain freshness |
“Allowing the custard to warm slightly at room temperature just before enjoying enhances the creamy texture and intensifies the balanced sweetness from the sweetened condensed milk.”
By incorporating these Serving Suggestions we ensure our custard not only tastes sublime but also presents beautifully to delight every sense.
Storage Tips
Proper storage is essential to maintain the rich, creamy texture and delicate flavor of our Custard Recipe With Sweetened Condensed Milk. Follow these guidelines to keep your custard fresh and delicious for as long as possible.
Refrigeration
- Cool completely: After baking or stovetop cooking, allow the custard to cool at room temperature for 15 to 20 minutes before storing.
- Cover tightly: Use plastic wrap to cover ramekins or transfer custard to an airtight container. Ensure the wrap touches the custard surface to prevent a skin from forming.
- Chill promptly: Refrigerate the custard within 2 hours of cooking to inhibit bacterial growth.
- Storage duration: Store in the refrigerator for up to 3 to 4 days.
| Storage Method | Time to Store | Important Notes |
|---|---|---|
| Covered Ramekins | 3 to 4 days | Prevents skin formation and odor absorption |
| Airtight Containers | 3 to 4 days | Keeps custard fresh and flavorful |
Freezing
While freezing custard is possible, we do not recommend it due to texture changes caused by freezing and thawing. If you need to freeze:
- Use an airtight container leaving some headspace.
- Freeze for no longer than 1 month.
- Thaw in the refrigerator overnight.
- Expect some texture separation; whisk gently before serving.
Reheating
When reheating custard, always do so gently to maintain its silky consistency:
- Warm custard in a heatproof bowl over a pan of simmering water (double boiler method).
- Stir continuously until custard is warmed but not hot.
- Avoid microwaving directly as it may cause curdling or uneven heat.
Summary Checklist
- Cool at room temperature first
- Cover tightly with plastic wrap or airtight container
- Refrigerate promptly within 2 hours
- Consume within 4 days for best quality
- Avoid freezing if possible to preserve texture
- Reheat gently using a double boiler method
By following these Storage Tips, we ensure our custard remains as luscious and flavorful as when freshly made.
Conclusion
This custard recipe with sweetened condensed milk brings together simplicity and rich flavor in a way that’s hard to beat. By following a few key steps and using the right ingredients, we can create a dessert that’s both comforting and versatile.
Whether served on its own or as part of a more elaborate treat, this custard promises a smooth texture and balanced sweetness every time. With proper care in preparation, cooling, and storage, it’s easy to enjoy a luscious dessert that feels special but requires minimal effort.
Frequently Asked Questions
What makes sweetened condensed milk ideal for custard?
Sweetened condensed milk adds richness and sweetness to custard while simplifying the recipe by reducing the need for additional sugar. Its thick texture helps create a creamy, smooth custard that’s both flavorful and easy to prepare.
What are the key ingredients in this custard recipe?
The recipe uses full-fat sweetened condensed milk, whole milk, large eggs, vanilla extract, a pinch of salt, and optional ground nutmeg. These ingredients work together to achieve a balanced, creamy texture and rich flavor.
Why use full-fat milk instead of low-fat milk?
Full-fat milk provides more richness and creaminess, which is essential for the smooth texture of custard. Lower-fat milk can make the custard thinner and less flavorful.
What equipment do I need to make this custard?
You’ll need heatproof mixing bowls, a balloon whisk, a heavy-bottomed saucepan, measuring cups and spoons, a fine mesh strainer, a thermometer, oven-safe ramekins, a deep baking dish for a water bath, aluminum foil, and a cooling rack.
How can I prevent the custard from curdling?
Warm the milk gently and temper the eggs by slowly mixing the warm milk into the beaten eggs. Cooking at a consistent low temperature and stirring gently helps prevent curdling.
How do I bake custard using the oven method?
Pour the custard mixture into ramekins, place them in a deep baking dish filled with hot water (water bath), cover with foil, and bake at a low temperature until set but still slightly jiggly.
Can I cook the custard on the stovetop?
Yes. Stir the mixture constantly over gentle heat until it thickens. Make sure to cook slowly to avoid scrambling the eggs and to achieve a silky texture.
How long should the custard cool and set?
Let it cool at room temperature for 15-20 minutes, then cover and refrigerate for at least 4 hours, ideally 6 hours or overnight, to fully set and enhance flavors.
What’s the best way to serve custard?
Serve chilled, topped with a light dusting of nutmeg or cinnamon and fresh fruit like berries or mango. It can also be used as a base for tarts or trifles.
How should I store leftover custard?
Cool completely, then cover tightly and refrigerate within 2 hours. Store for up to 3-4 days in the fridge. Freezing is not recommended but possible for up to one month if airtight and thawed gently.
Can I reheat custard without ruining its texture?
Yes, reheat gently using a double boiler to maintain its smoothness and prevent it from curdling or becoming grainy. Avoid overheating.