Pour the milk into a saucepan and add the seeds from the vanilla pod (or the extract). Heat the milk over medium heat without boiling.
In a bowl, beat the egg yolks with the sugar until light and fluffy. Add the sifted cornstarch and mix well to avoid lumps.
Slowly pour the hot milk into the egg mixture, stirring constantly. Return everything to the saucepan and cook over low heat, stirring until the cream thickens.
Once ready, transfer the cream to a bowl, cover with cling film and leave to cool.
Assemble the cups:
Distribute the cold custard into the cups.
Decorate with whipped cream, fresh fruit or chocolate, according to your taste.
Serving and storage tips
Serving: The cups are perfect to enjoy fresh. You can add a finishing touch with a dusting of icing sugar or cocoa.
Storage: Cover the cups with cling film and store in the refrigerator for up to 2-3 days.
Variations
Lemon flavoured: Add the grated zest of a lemon to the milk during cooking.
Chocolate version: Mix 50 g of melted dark chocolate with the still warm custard.
Crunchy base: Pour the cream on a layer of crumbled biscuits for a contrast of textures.
FAQ
1. Can I use plant-based milk for the custard?
Yes, you can replace the whole milk with almond, oat or coconut milk, but the taste will change slightly.
2. How do I avoid lumps in the custard?
Make sure to stir constantly during cooking and sift the cornstarch before adding it.
3. Can I prepare the cups in advance?
Of course! You can prepare the cream the day before and assemble the cups just before serving.
4. Can I make them lighter?
You can reduce the amount of sugar or use natural sweeteners. For a lighter texture, add whipped cream to the cooled cream.
Enjoy!
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