Custard with condensed milk is a delightful dessert that combines creamy texture with a rich, sweet flavor. This recipe is perfect for those who want a simple yet indulgent treat that requires minimal ingredients and effort. Using condensed milk adds a smooth sweetness that elevates the classic custard to a whole new level.
We love how versatile this dessert is—it can be served warm or chilled, making it ideal for any season. Whether you’re looking for a quick weeknight dessert or something special for guests, this custard recipe delivers comfort and elegance in every spoonful. Let’s dive into making this creamy, luscious custard that’s sure to become a favorite in your kitchen.
Ingredients
To prepare our creamy custard with condensed milk, we need a handful of simple ingredients that work together to create its signature rich and silky texture. Below is the list of essentials, arranged in the order we will use them:
- 2 cups whole milk (for the smooth base)
- 1/2 cup sweetened condensed milk (key for sweetness and richness)
- 3 large eggs (for structure and creaminess)
- 1 teaspoon pure vanilla extract (to enhance flavor depth)
- 1 tablespoon cornstarch (to thicken the custard)
- A pinch of salt (to balance sweetness)
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole milk | 2 cups (480 ml) | Use full-fat for best results |
| Sweetened condensed milk | 1/2 cup (120 g) | Adds sweetness and creaminess |
| Large eggs | 3 | Ensure eggs are fresh |
| Pure vanilla extract | 1 teaspoon (5 ml) | For aromatic flavor |
| Cornstarch | 1 tablespoon (8 g) | Thickening agent |
| Salt | Pinch | Balances overall taste |
Equipment Needed
To make our Custard With Condensed Milk recipe flawlessly, having the right equipment is essential. Using the proper tools ensures smooth preparation, consistent texture, and an enjoyable cooking experience.
Essential Kitchen Tools
- Medium saucepan: Perfect for gently heating the milk and condensed milk mixture without scorching.
- Mixing bowl: For whisking eggs, sugar, and cornstarch together evenly.
- Whisk: Critical for blending eggs smoothly into the milk base; it prevents lumps and creates a silky custard.
- Measuring cups and spoons: Precision in ingredient amounts guarantees the custard’s ideal balance of flavor and texture.
- Fine mesh strainer: Optional but recommended to strain the custard mixture before cooking for extra smoothness.
- Heatproof spatula: For stirring the custard gently during cooking, preventing it from sticking or curdling.
- Ramekins or custard cups: Use to portion and serve the finished custard. These also help with even cooking if baking or steaming.
- Oven or stovetop: You can cook custard on the stovetop using the saucepan or bake it in a water bath in the oven for a different texture.
Equipment List and Purpose
| Equipment | Purpose |
|---|---|
| Medium saucepan | Heat and cook milk and custard mixture |
| Mixing bowl | Combine eggs, cornstarch, and vanilla |
| Whisk | Whisk ingredients to a smooth consistency |
| Measuring cups & spoons | Ensure exact ingredient measurements |
| Fine mesh strainer | Remove lumps for silky texture |
| Heatproof spatula | Stir custard gently during cooking |
| Ramekins/custard cups | Serve and possibly bake custard portions |
| Oven or stovetop | Cook custard through baking or direct heat |
Using these tools precisely helps us achieve the signature creamy, rich, and smooth texture unique to our Custard With Condensed Milk. We recommend organizing your equipment beforehand for a seamless cooking process.
Preparation
We will guide you through the precise steps for preparing the custard with condensed milk so you achieve that perfectly silky and rich dessert every time.
Preparing the Custard Mixture
- Combine the Eggs and Cornstarch
In a mixing bowl, crack 3 large eggs and whisk them lightly. Add 1 tablespoon of cornstarch to the eggs. Whisk thoroughly until the mixture is smooth and free of lumps. This step ensures the custard sets properly with a creamy texture.
- Incorporate the Sweetened Condensed Milk
Gradually pour in 1/2 cup of sweetened condensed milk while whisking continuously. This adds sweetness and richness without graininess.
- Heat the Milk and Salt
In a medium saucepan, pour 2 cups of whole milk and add a pinch of salt. Heat the milk over medium heat until it is warm but not boiling (around 170°F or 77°C). The salt balances sweetness and elevates flavor depth.
- Temper the Egg Mixture
Slowly add about one-third of the warm milk into the egg and condensed milk mixture, whisking constantly to temper the eggs. This prevents curdling.
- Combine All Ingredients
Pour the tempered egg mixture back into the saucepan with the remaining warm milk. Stir continuously with a heatproof spatula over low heat.
- Add Vanilla Extract
Once the mixture starts to thicken slightly, remove from heat and stir in 1 teaspoon of pure vanilla extract for that signature aroma and flavor.
- Strain the Mixture
For an ultra-smooth custard, pour the mixture through a fine mesh strainer into a clean bowl. This removes any cooked egg bits or lumps.
Preparing the Baking Dish
- Select Your Ramekins
Choose individual ramekins or a medium-sized ovenproof dish for baking. The size and shape affect cooking time and final texture.
- Butter the Dish
Lightly grease each ramekin or the baking dish with butter or non-stick spray. This prevents sticking and adds a subtle richness around the edges.
- Fill with Custard Mixture
Pour the strained custard mixture evenly into your prepared dish or ramekins.
- Prepare the Water Bath (Optional)
For a gentler cooking method that yields an ultra-smooth, creamy custard, place the filled dish or ramekins in a larger baking pan.
Add hot water around the custard containers until it reaches halfway up their sides. This water bath regulates temperature and prevents cracking.
| Equipment | Purpose |
|---|---|
| Ramekins/Custard Cups | Individual servings and even cooking |
| Butter/Non-stick Spray | Prevents sticking and adds flavor |
| Larger Baking Pan | Holds water bath for gentle heat |
By following these detailed preparation steps we ensure our custard with condensed milk has the ideal smoothness and rich flavor that defines this indulgent dessert.
Directions
Follow these precise steps to master our Custard With Condensed Milk Recipe and achieve a perfectly smooth and luscious result every time.
Mixing Ingredients
- In a clean mixing bowl, whisk together 3 large eggs and 1 tablespoon cornstarch until fully combined and smooth.
- Gradually add 1/2 cup sweetened condensed milk to the egg mixture, whisking continuously to ensure an even blend.
- Pour 2 cups whole milk into a medium saucepan. Add a pinch of salt and gently heat over medium-low until steaming but not boiling.
- Slowly temper the egg-condensed milk mixture by pouring about ¼ cup of the warm milk into it while whisking continuously. This prevents curdling.
- Return the tempered mixture to the saucepan with the remaining warm milk, stirring gently.
- Finally, whisk in 1 teaspoon pure vanilla extract to enhance the custard’s rich flavor.
- For a silky texture, strain the custard mixture through a fine mesh sieve into a heatproof bowl or directly into serving ramekins.
Cooking on the Stove
- Transfer the strained custard mixture back to the saucepan.
- Cook over low to medium-low heat, stirring constantly with a heatproof spatula or whisk.
- Continue heating until the custard thickens and coats the back of a spoon—a gentle simmer is key here; avoid boiling to maintain smoothness.
- Once thickened (about 8-10 minutes), remove the saucepan from heat.
- Pour the custard into ramekins or serving cups.
- Let cool slightly before serving warm or refrigerate for at least 2 hours to enjoy chilled.
Baking the Custard
- Preheat the oven to 325°F (160°C).
- Pour the strained custard mixture into individual ramekins, filling each about ¾ full to allow space for gentle expansion.
- Place ramekins in a deep baking dish or roasting pan.
- Carefully fill the pan with hot water until it reaches halfway up the sides of the ramekins, creating a water bath (bain-marie) for even, gentle cooking.
- Bake in the preheated oven for 35-40 minutes until the custard is set but still slightly wobbly in the center.
- Remove ramekins from the water bath and cool on a wire rack.
- Chill in the refrigerator for at least 2 hours before serving for the best texture and flavor.
| Step | Stove Method | Baking Method |
|---|---|---|
| Heating | Medium-low heat, constant stirring | Oven at 325°F, water bath |
| Cooking Time | 8-10 minutes until thickened | 35-40 minutes until set |
| Texture | Smooth and creamy | Slightly firmer, silky custard |
| Serving | Warm or chilled | Chilled after cooling |
Cooling and Serving
Once the custard with condensed milk has reached its perfect thickness and texture, the next crucial step is to cool it properly. Cooling enhances the silky smoothness and allows the flavors to fully develop.
- Transfer the custard to serving dishes immediately after cooking if using the stovetop method. For baked custards, remove the ramekins from the water bath once set.
- Allow the custard to cool at room temperature for about 15 to 20 minutes. This gradual cooling prevents condensation which might dilute the custard’s richness.
- Cover the custard with plastic wrap, pressing it directly onto the surface to form a tight seal. This step stops a skin from forming and keeps the custard silky.
- Refrigerate for at least 2 hours or until thoroughly chilled. Chilling intensifies the condensed milk’s creamy sweetness and ensures a refreshing dessert.
Serving Suggestions
We recommend serving the custard cold or slightly chilled to fully enjoy its luxuriously smooth texture and pronounced vanilla tones. Before serving, add one or more of the following garnishes to elevate the experience:
| Garnish | Description | Purpose |
|---|---|---|
| Fresh berries | Strawberries, raspberries, or blueberries | Adds freshness and a bright contrast |
| Whipped cream | Lightly sweetened | Enhances creaminess and richness |
| Toasted nuts | Chopped almonds or pistachios | Provides crunchy texture |
| A drizzle of caramel or chocolate sauce | Thin ribbon over the custard | Adds extra sweetness and flavor complexity |
Tip: Use a small spoon or a decorative rosette of whipped cream to attractively present each serving. This simple touch turns the custard with condensed milk into a dessert fit for special occasions or everyday indulgence.
Our approach to cooling and serving ensures that every spoonful is as rich, creamy, and irresistible as the first bite.
Tips for Perfect Custard
Achieving perfect custard with condensed milk is all about precision and patience. Here are our top tips to ensure your custard turns out creamy, silky, and luscious every time.
1. Use Fresh, High-Quality Ingredients
Always start with fresh eggs and whole milk. The quality of the condensed milk also impacts the flavor and sweetness. Choose sweetened condensed milk with no additives for the best results.
2. Temper the Eggs Carefully
When incorporating the hot milk mixture into the egg mixture, temper the eggs gradually by adding the warm milk in a slow, steady stream while whisking constantly. This avoids scrambling and ensures a smooth texture.
3. Maintain Low to Medium Heat
Whether cooking stovetop or using a water bath in the oven, use low to medium heat to prevent curdling. Sudden high heat causes the proteins to bind too quickly, resulting in a lumpy custard.
| Cooking Method | Heat Level | Notes |
|---|---|---|
| Stovetop | Low to Medium | Stir continuously until thick |
| Oven (Water Bath) | 325°F (163°C) | Gently bake until set |
4. Stir Constantly but Gently
Use a heatproof spatula to stir constantly during stovetop cooking. Stirring evenly prevents lumps and promotes even thickening. Avoid vigorous whisking once the mixture begins to thicken.
5. Strain the Mixture
Passing the custard through a fine mesh strainer before cooking removes any egg solids or lumps. This simple step guarantees a silky smooth texture.
6. Avoid Overcooking
Custard thickens as it cools. Stop cooking once it coats the back of a spoon and leaves a clean line when you run your finger through it. Overcooking causes the custard to become grainy or separate.
7. Cool Correctly to Prevent Skin Formation
Transfer the custard into ramekins or serving dishes immediately after cooking. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Chill for at least 2 hours to enhance the flavor and texture.
8. Flavor Enhancements
Add pure vanilla extract at the end of cooking to keep its aroma vibrant. We recommend 1 teaspoon for the flavor balance, but feel free to adjust to your taste.
“Patience is key when making custard. Slow heat and gentle stirring transform simple ingredients into a creamy indulgence.” – Our kitchen philosophy
Summary of Key Tips
| Step | Recommendation |
|---|---|
| Ingredients Quality | Fresh eggs, whole milk, pure condensed milk |
| Tempering | Gradual, constant whisking |
| Heat Level | Low to medium, avoid high heat |
| Stirring | Constant and gentle |
| Straining | Always strain before cooking |
| Doneness | Custard coats spoon, never boil |
| Cooling | Cover surface with plastic wrap, refrigerate |
| Flavor | Add vanilla extract after cooking |
Implementing these techniques ensures our custard with condensed milk recipe will deliver a rich smooth experience in every delightful serving.
Variations and Add-Ins
To elevate our Custard With Condensed Milk Recipe and tailor it to different tastes, we can incorporate various flavor variations and add-ins. These modifications enhance the creamy texture and boost the dessert’s appeal without complicating the process.
Flavor Variations
- Citrus Zest: Adding 1 teaspoon of finely grated lemon or orange zest to the custard mixture before cooking delivers a vibrant, refreshing tang that balances the sweetness.
- Spices: Incorporate warm spices such as 1/2 teaspoon of ground cinnamon, nutmeg, or cardamom to deepen the aromatic profile.
- Coffee Infusion: Dissolve 1 tablespoon of instant espresso powder into the milk for a rich mocha custard variation.
Texture and Mix-Ins
For extra texture or complementary flavors, we can fold in ingredients right before chilling the custard:
- Chopped Nuts: Use 1/4 cup of toasted almonds, pistachios, or walnuts for a subtle crunch.
- Dried Fruits: Mix in 2 tablespoons of finely chopped dried apricots or raisins to add bursts of sweetness.
- Fresh Fruits: Reserve a few sliced strawberries or mango pieces to layer in the ramekins for a fresh contrast.
Bold Add-Ins Table
| Add-In Type | Quantity | When to Add | Effect |
|---|---|---|---|
| Citrus Zest | 1 tsp | Before cooking | Adds bright zestiness |
| Ground Spices | 1/2 tsp | Before cooking | Enhances warmth and aroma |
| Espresso Powder | 1 tbsp | Dissolved in milk | Infuses deep coffee flavor |
| Toasted Nuts | 1/4 cup | Fold in after cooking | Adds crunchy texture |
| Dried Fruits | 2 tbsp | Fold in after cooking | Boosts natural sweetness |
| Fresh Fruits | As desired | Layer in ramekins | Provides fresh acidity |
Tips for Add-Ins
- We suggest folding add-ins gently into the cooled custard to maintain its silky texture.
- For intense flavors like coffee and spices, infuse them into the milk while heating, then strain before mixing with eggs to avoid graininess.
- When using fresh fruits, add them just before serving to prevent sogginess.
Storage Instructions
Proper storage is essential to maintain the creamy texture and rich flavor of our Custard With Condensed Milk. Follow these steps to keep your custard fresh and delicious:
- Cool completely: After cooking, allow the custard to cool to room temperature for 15 to 20 minutes. This prevents condensation inside the container which can affect texture.
- Cover tightly: Use plastic wrap or an airtight lid to cover the custard. Press the plastic wrap directly onto the custard surface to avoid forming a skin.
- Refrigerate promptly: Place the covered custard in the refrigerator. The custard should be stored at or below 40°F (4°C) to ensure safety and quality.
- Storage duration: Consume within 2 to 3 days for optimal flavor and texture. Beyond this, the custard may lose its creamy consistency and freshness.
| Storage Step | Details | Notes |
|---|---|---|
| Cooling | Room temperature cooling for 15-20 minutes | Avoid hot storage |
| Covering | Plastic wrap or airtight lid | Press wrap directly onto custard |
| Refrigeration Temp | 40°F (4°C) or below | Use refrigerator main compartment |
| Shelf Life | 2 to 3 days | Check for off odors or texture |
“Storing custard correctly not only preserves its silky smooth texture but also keeps the sweet condensed milk flavor intact for every delightful bite.”
When ready to serve after storage, allow the custard to sit at room temperature for about 10 minutes if very cold in order to soften slightly. This brings back the luscious mouthfeel characteristic of our Custard With Condensed Milk recipe.
Avoid freezing since the custard’s texture can become watery and grainy after thawing. Instead, store in the fridge and enjoy fresh within the recommended time frame for best results.
Conclusion
Making custard with condensed milk is a straightforward way to enjoy a rich and creamy dessert that fits any occasion. With just a few simple ingredients and easy steps, we can create a luscious treat that’s both comforting and elegant.
Whether you prefer it warm or chilled, this custard delivers a smooth texture and sweet flavor that’s hard to resist. By following the tips and techniques shared, we can consistently achieve perfect results every time.
Feel free to experiment with flavors and toppings to make this recipe your own. It’s a versatile dessert that’s sure to impress family and friends while satisfying any sweet craving.
Frequently Asked Questions
What ingredients do I need to make custard with condensed milk?
You need whole milk, sweetened condensed milk, eggs, vanilla extract, cornstarch, and a pinch of salt. These create a creamy, rich custard with a smooth texture.
Can I make this custard on the stovetop or bake it?
Yes, you can cook the custard on the stovetop over low heat or bake it in a water bath. Both methods yield a smooth, luscious custard with slightly different textures.
How do I prevent the custard from curdling?
Temper the eggs gradually by slowly adding warm milk to the egg mixture while whisking. Cook over low to medium heat and stir gently but constantly.
How long should I cool the custard before serving?
Cool the custard at room temperature for 15-20 minutes, then refrigerate covered for at least 2 hours to enhance its creamy texture and flavor.
Can I customize the flavor of the custard?
Yes, add citrus zest, warm spices, or coffee during preparation. Fold in toasted nuts, dried fruits, or fresh fruits before chilling for extra texture and taste.
How should I store leftover custard?
Store in an airtight container in the refrigerator at or below 40°F (4°C). Consume within 2 to 3 days. Avoid freezing to maintain the creamy texture.
Can the custard be served warm?
Yes, this custard can be enjoyed warm or chilled, making it versatile for various occasions and personal preferences.
What kitchen tools are essential for making this custard?
You’ll need a medium saucepan, mixing bowl, whisk, measuring cups and spoons, fine mesh strainer, heatproof spatula, and ramekins or custard cups.
Why do I need to strain the custard mixture?
Straining removes any lumps and ensures a silky smooth texture in the final custard, improving the overall eating experience.
What toppings pair well with condensed milk custard?
Fresh berries, whipped cream, toasted nuts, caramel, or chocolate sauce make excellent garnishes to elevate your custard’s flavor and presentation.