The recipes I’ve applied this to include ice cream, popsicles, Banana Cream Pie, Creme Brule, Pudding. But the possibilities are endless with tarts, dessert sauce, mille-feuille, trifle/parfait, flan, and even as a dessert filling for cream puffs and donuts. How far will you take it?
Recommended Goat Products (clickable)
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Ingredients
- 4 cups Raw Goats Milk
- 1/2 cup Sugar
- 3 eggs
- 6 tablespoons Cornstarch
- 2 teaspoons Vanilla
- 1/2-3/4 teaspoon Salt
- 3-4 tablespoons Cocoa Powder (optional for chocolate flavored desserts)
Ingredients
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Instructions
- Put sugar, cornstarch, and salt in a medium sized saucepan (no heat yet).
- In a separate bowl, whisk together the eggs and milk until well combined.
- Slowly pour the milk mixture into the dry mixture in the saucepan, whisking constantly while pouring, until completely smooth (still no heat yet).
- Now we turn the heat on medium and cook the custard mixture. Whisk constantly until it is thickened (about 5 to 6 minutes). Be patient, you'll start to see bubbles when it starts to thicken. But you don't want it boiling. If you have a thermometer, you're looking for about 160-175°F (but no hotter). This part of the process kills the enzymes in the egg which will allow the custard to thicken properly.
- Once thickened, immediately remove the pan from the heat and stir in the vanilla until well incorporated.
- Pour the hot filling into a bowl and gently press plastic wrap on to the surface of the custard to prevent a film from forming. Refrigerate for at least 1 hour (or even overnight) until chilled, or pour directly into popsicles molds/containers/etc.
- Your custard is ready to enjoy!
