Custard with sweetened condensed milk is a delightful twist on a classic dessert that’s rich, creamy, and incredibly easy to make. By using sweetened condensed milk, we skip the need for extra sugar while adding a luscious texture that melts in your mouth. This recipe brings a comforting homemade touch to any meal or special occasion.
Originating from traditional custard recipes, this version simplifies the process without sacrificing flavor. Whether you’re a seasoned baker or just starting out, this custard offers a foolproof way to impress your family and friends. Let’s dive into creating a smooth, velvety dessert that’s perfect on its own or paired with fresh fruit and a sprinkle of cinnamon.
Ingredients
To create our Custard with Sweetened Condensed Milk, we rely on simple yet rich components that come together smoothly for a luscious dessert. Below is the list of ingredients, carefully ordered to match our preparation process.
- 2 cups whole milk – for a creamy base
- 1 cup sweetened condensed milk – the star ingredient that adds sweetness and richness
- 3 large eggs – to create the custard’s silky texture
- 1 teaspoon pure vanilla extract – to enhance flavor depth
- ¼ teaspoon salt – to balance sweetness and enhance flavor
- Ground cinnamon or nutmeg (optional) – for garnish and subtle spice
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole milk | 2 cups | Use whole milk for best creaminess |
| Sweetened condensed milk | 1 cup | Provides sweetness and smooth texture |
| Eggs | 3 large | Beat slightly before mixing |
| Pure vanilla extract | 1 teaspoon | Enhances aroma and flavor |
| Salt | ¼ teaspoon | Balances sweetness |
| Ground cinnamon or nutmeg | Optional, to taste | Sprinkled on top as garnish |
We always suggest measuring ingredients precisely to maintain the custard’s perfect consistency and flavor balance. Having these essentials ready sets us up for a smooth and rewarding cooking experience with our sweetened condensed milk custard recipe.
Equipment Needed
To create our Custard With Sweetened Condensed Milk recipe perfectly, having the right equipment is essential. Each tool plays a key role in achieving that smooth, creamy texture and balanced flavor we desire.
Essential Tools
- Mixing Bowl: Use a medium-sized bowl for combining eggs, sweetened condensed milk, and vanilla extract. A glass or stainless steel bowl works best for even mixing.
- Whisk: A balloon whisk helps us blend ingredients thoroughly without overbeating, ensuring a silky custard base.
- Measuring Cups and Spoons: Accurate measurement is crucial. We recommend using precise measuring cups for liquids (milk and sweetened condensed milk) and measuring spoons for vanilla and salt.
- Saucepan: For warming the whole milk gently before combining it with the egg mixture. A heavy-bottomed saucepan avoids hotspots that could curdle the custard.
- Fine-mesh Sieve: Straining the custard mixture removes any lumps or cooked egg bits, guaranteeing a velvety texture.
- Ramekins or Custard Cups: Individual oven-safe dishes to bake and serve the custard in elegant portions.
- Baking Dish (Water Bath Pan): A deep baking dish to hold hot water for the water bath — essential for even, gentle cooking.
- Oven Mitts: Protect our hands safely while handling hot dishes.
Optional but Recommended
- Digital Thermometer: To monitor the temperature of the milk, ensuring it is warm but not boiling, between 150°F and 160°F (65°C to 71°C) for safety and optimal custard consistency.
- Spatula: For scraping every last bit of custard from the bowl without deflating the mixture.
Equipment Overview Table
| Equipment | Purpose | Notes |
|---|---|---|
| Mixing Bowl | Combine ingredients | Glass or stainless steel preferred |
| Whisk | Blend without overbeating | Balloon whisk best |
| Measuring Cups/Spoons | Precise ingredient measurement | Liquid and dry standard sets |
| Saucepan | Warm whole milk gently | Heavy-bottomed to prevent hotspots |
| Fine-mesh Sieve | Strain custard mixture | For silky texture |
| Ramekins/Custard Cups | Bake and serve custard | Oven-safe, individual portions |
| Baking Dish | Water bath (bain-marie) during baking | Deep enough to hold hot water |
| Oven Mitts | Safety handling hot dishes | Heat resistant |
| Digital Thermometer | Monitor milk temperature (optional) | Target 150°F – 160°F (65°C – 71°C) |
| Spatula | Scrape bowl clean without deflating | Silicone recommended |
Prep Work
Before we dive into the cooking process, it’s crucial to complete a few preparatory steps to ensure our Custard With Sweetened Condensed Milk turns out perfectly smooth and flavorful.
Preparing the Custard Mixture
- Warm the Milk
Gently heat 2 cups of whole milk in a saucepan over medium-low heat until it reaches about warm but not boiling (around 110°F or 43°C). Keeping the milk warm helps it blend smoothly with the other ingredients and prevents curdling.
- Combine the Eggs and Sweetened Condensed Milk
In a large mixing bowl, whisk together 3 large eggs and 1 cup of sweetened condensed milk until the mixture is smooth and slightly thickened. This step ensures a rich texture and sweetness balance.
- Add Flavor and Seasoning
Stir in 1 teaspoon of pure vanilla extract and ¼ teaspoon of salt to enhance the custard’s depth and balance the sweetness. These small touches make a significant flavor difference.
- Temper the Eggs
Slowly pour the warmed milk into the egg mixture while whisking continuously. This tempering process prevents the eggs from cooking prematurely and results in a silky custard.
- Strain the Mixture
Pass the custard mixture through a fine-mesh sieve into a clean bowl or jug. Straining removes any lumps or cooked egg bits, ensuring a perfectly smooth final custard.
| Step | Ingredient(s) | Key Tip |
|---|---|---|
| Warm the milk | 2 cups whole milk | Do not boil; keep warm around 110°F |
| Whisk eggs and sugar | 3 large eggs, 1 cup condensed milk | Whisk until fully combined and smooth |
| Add flavoring | 1 tsp vanilla, ¼ tsp salt | Balances sweetness and enhances taste |
| Temper the eggs | Warm milk | Pour slowly while whisking |
| Strain the custard | Entire mixture | Ensure silky texture, remove lumps |
By carefully following these Prep Work steps, we set a solid foundation for creating our deliciously rich and creamy custard with sweetened condensed milk.
Cooking Instructions
Follow these precise steps to create a smooth and luscious custard with sweetened condensed milk. We provide two reliable methods: the Stovetop Method for quick cooking and the Oven-Baked Method for a gentle, even finish.
Stovetop Method
- Prepare the double boiler: Fill a medium saucepan with about 2 inches of water and bring it to a gentle simmer over medium heat.
- Cook the custard mixture: Pour the strained custard mixture into a heatproof mixing bowl. Place the bowl over the simmering water, ensuring the bottom does not touch the water.
- Whisk continuously: Stir the custard mixture constantly using a whisk for about 10 to 12 minutes. This prevents curdling and ensures smoothness.
- Check the consistency: The custard should thicken enough to coat the back of a spoon. Use the table below as your guide:
| Stage | Description |
|---|---|
| Thin liquid | Mix coats spoon lightly |
| Soft custard | Mix coats spoon and leaves a trail |
| Thick custard | Mix coats spoon firmly |
- Remove from heat: Once thickened, immediately take the bowl off the heat to avoid overcooking.
- Cool down: Transfer the custard into ramekins or a serving dish. Chill in the refrigerator for at least 2 hours before serving for best texture.
Oven-Baked Method
- Preheat oven: Set the oven to 325°F (163°C).
- Fill ramekins: Divide the strained custard mixture evenly into ramekins placed inside a deep baking dish.
- Prepare a water bath: Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins. This creates a gentle cooking environment.
- Bake the custard: Place the pan in the oven and bake for 35 to 45 minutes. Test doneness by gently shaking a ramekin—custard should be set but slightly jiggly in the center.
- Cool and chill: Remove ramekins from the water bath carefully. Let cool to room temperature, then refrigerate for a minimum of 3 hours before serving.
Pro Tip: To prevent a skin from forming on top, cover custard loosely with plastic wrap once cooled.
Cooling and Setting
Once our custard with sweetened condensed milk has finished cooking, the next essential step is proper cooling and setting to achieve that luscious, creamy texture we desire.
- Immediate Cooling:
After cooking, whether by stovetop or oven-baked method, remove the custard from heat promptly. If baked in ramekins, carefully lift them out of the water bath using oven mitts. Place the custard on a heat-resistant surface and allow it to cool at room temperature for 15 to 20 minutes. This step helps the custard begin to set gently.
- Preventing Skin Formation:
To avoid an undesirable skin forming on top of the custard, we can place a piece of plastic wrap directly on the surface while it cools. This prevents air from drying out the custard surface, preserving that smooth silky mouthfeel.
- Refrigeration and Final Setting:
Transfer the custard to the refrigerator and chill for at least 4 hours, or preferably overnight. This extended refrigeration time allows the custard to fully develop its rich flavor and firm to the perfect consistency — we want a texture that holds shape but remains delightfully soft and creamy.
| Cooling Step | Time | Purpose |
|---|---|---|
| Room temperature cooling | 15–20 minutes | Begin gentle setting |
| Refrigeration | 4+ hours (overnight recommended) | Complete thickening and flavor development |
| Skin prevention | Plastic wrap directly on custard | Maintain smooth surface texture |
- Serving Tip:
Before serving, let the custard sit at room temperature for 5 minutes to take the chill off for a silkier mouthfeel. Garnish with a light sprinkle of ground cinnamon or fresh fruit to enhance the visual appeal and flavor complexity.
By following these cooling and setting steps precisely, our custard with sweetened condensed milk will set perfectly — smooth, creamy, and irresistibly rich.
Serving Suggestions
To fully appreciate our Custard with Sweetened Condensed Milk, we recommend versatile serving options that complement its rich and creamy texture while enhancing the flavor profile.
Classic Presentation
- Serve the custard chilled in individual ramekins.
- Garnish with a light dusting of ground cinnamon or nutmeg for subtle warmth.
- Add a sprig of fresh mint for a burst of color and freshness.
Fresh Fruit Pairings
- Top the custard with sliced strawberries, kiwi, or mango to add vibrant color and natural sweetness.
- Serve alongside a mix of berries such as blueberries, raspberries, and blackberries for a tart contrast.
- Drizzle a mango coulis or berry reduction sauce for an elevated fruity touch.
Textural Enhancements
- Sprinkle toasted nuts like almonds, pistachios, or walnuts to introduce crunch.
- Add a crumble of graham crackers or shortbread cookies for a buttery, crumbly contrast.
- For extra decadence, top with a dollop of whipped cream or coconut cream.
Serving Temperature Tips
| Temperature | Serving Style | Description |
|---|---|---|
| Chilled (40°F) | Traditional custard | Smooth, refreshing, perfect for hot days |
| Room temperature | Softer, creamier mouthfeel | Enhances flavors, ideal for immediate serving |
| Warm (110°F) | Comfort dessert with melted caramel | Cozy and soothing, serves as warm dessert |
Creative Serving Ideas
- Layer the custard in glasses with alternating layers of crushed cookies and fresh fruit to create an elegant parfait.
- Use it as a filling for crepes or pancakes topped with a dusting of powdered sugar.
- Serve it beside a warm slice of spiced cake or banana bread for a complementary dessert combo.
“Our Custard with Sweetened Condensed Milk shines best when paired with fresh, vibrant ingredients and contrasting textures. Each serving style brings out its luxurious richness in a unique way.“
By exploring these serving suggestions we ensure every bite of this custard gives a perfect balance of creaminess sweetness and complementary flavors.
Storage Tips
Proper storage of our Custard With Sweetened Condensed Milk ensures the rich creamy texture and delicate flavor remain intact for several days. Follow these effective steps for best results:
- Cool Completely Before Storing: Allow the custard to cool to room temperature after cooking and before refrigerating. This prevents condensation that can affect texture.
- Use Airtight Containers: Transfer the custard into airtight glass or plastic containers or cover ramekins tightly with plastic wrap to avoid absorption of other odors from the fridge.
- Refrigeration Duration: Store the custard in the refrigerator for up to 4 days. After this period, freshness and taste may begin to decline.
- Freezing Considerations: While freezing is possible, it may slightly change the custard’s texture due to the milk and egg content. If freezing, use freezer-safe containers and consume within 1 month for optimal taste.
| Storage Method | Recommended Duration | Ideal Container | Notes |
|---|---|---|---|
| Refrigeration | Up to 4 days | Airtight container or tightly wrapped ramekins | Keep at or below 40°F (4°C) |
| Freezing | Up to 1 month | Freezer-safe airtight containers | Texture may change; thaw overnight in fridge |
- Thawing Frozen Custard: Thaw custard slowly overnight in the refrigerator. After thawing, gently stir before serving to recombine any separated liquids.
- Avoid Room Temperature Storage: Do not leave custard at room temperature for more than 2 hours to prevent bacterial growth.
By following these storage tips, we maintain the custard’s luscious creaminess and sweet flavor, ensuring every serving delights the senses like the very first spoonful.
Conclusion
This custard with sweetened condensed milk offers a simple yet indulgent way to enjoy a classic dessert. Its creamy texture and rich flavor make it a versatile treat perfect for any occasion. Whether you choose the stovetop or oven-baked method, the process is straightforward and rewarding.
By paying attention to the details in preparation, cooking, and cooling, we can achieve a smooth and luscious custard every time. Pairing it with fresh fruit or a sprinkle of cinnamon adds that extra touch to elevate the experience.
We encourage you to try this recipe and make it your own—it’s a delightful addition to any dessert repertoire that’s sure to impress family and friends alike.
Frequently Asked Questions
What ingredients are needed to make custard with sweetened condensed milk?
You need whole milk, sweetened condensed milk, large eggs, pure vanilla extract, and salt. Optional garnishes include ground cinnamon or nutmeg.
What equipment is essential for making this custard?
You’ll need a mixing bowl, whisk, measuring cups and spoons, saucepan, fine-mesh sieve, ramekins, baking dish for a water bath, and oven mitts. A digital thermometer and spatula are optional but helpful.
How do I prepare the custard mixture properly?
Warm milk to about 110°F, whisk eggs with condensed milk, add vanilla and salt, temper eggs by slowly mixing warm milk in, then strain through a sieve for a smooth texture.
What are the cooking methods for this custard recipe?
You can use a stovetop double boiler method, cooking for 10-12 minutes until thickened, or bake in a water bath in the oven for 35-45 minutes until set but slightly jiggly.
How should I cool and set the custard after cooking?
Cool at room temperature for 15-20 minutes with plastic wrap on the surface to prevent skin. Then chill in the refrigerator for at least 4 hours or overnight for best texture.
What are some good serving suggestions for this custard?
Serve chilled in ramekins with cinnamon, nutmeg, or fresh mint. Pair with fresh fruit, toasted nuts, or crumbled cookies. It can also be used in parfaits or as a crepe filling.
How do I store leftover custard?
Cool completely before refrigerating in airtight containers. Store in the fridge for up to 4 days. Freeze only if necessary, in freezer-safe containers, and consume within a month.
Can custard be frozen and thawed?
Yes, but freezing may change the texture. Thaw in the refrigerator and consume within 24 hours. Avoid leaving thawed custard at room temperature for more than 2 hours.