Multicooker vanilla custard

Name: Multicooker vanilla custard
Ingredients: 250 ml milk; 30 ml cold milk; 1 1/2 tablespoons sugar; 1/8 teaspoon salt; 1 egg; 1 heaped tablespoon cornstarch; seeds from 1 vanilla pod; 1 teaspoon butter

Dessert - Multicooker vanilla custard by Mirela D. - Recipia

Multicooker vanilla custard thickens in a few minutes with milk, egg and starch. It turns into a smooth cream with vanilla and butter, served cold. I like it best in small bowls, with chocolate flakes on top. Prep: 5 minutes. Cook: 9 minutes. Rest: 2 hours and 30 minutes. Total: 2 hours and 44 minutes. Servings: 1. About 410 kcal and 17 g protein per serving.

Ingredients

250 ml milk
30 ml cold milk
1 1/2 tablespoons sugar
1/8 teaspoon salt
1 egg
1 heaped tablespoon cornstarch
seeds from 1 vanilla pod
1 teaspoon butter

Preparation

1. Plug in the multicooker. Add 250 ml of milk, the sugar and salt to the bowl, select the BOIL function and press START. Let the milk heat for 3 minutes, until hot. 2. While the milk heats, beat the egg in a bowl. Add the starch and 30 ml of cold milk, then whisk until smooth. 3. Slowly pour the egg mixture into the bowl, gently stirring with a wooden spatula. Stir for 5 minutes, until it thickens and the cream starts to pull away from the sides of the bowl. 4. Turn off the appliance and stir for 1 more minute while the bowl is still hot. Let the cream cool for 10 minutes, then mix in the butter and the seeds from the vanilla pod. 5. Leave the cream in the bowl for another 20 minutes, then transfer it to a bowl. Refrigerate for 2 hours before serving.

Notes

You can use 1 teaspoon of vanilla extract instead of the vanilla pod seeds; the custard contains dairy and egg. I put it in small bowls and serve it with chocolate flakes, alongside a cup of black tea. In texture, it’s closer to pastry cream than semolina pudding. Whole milk makes the cream richer than skim milk. The BOIL function may heat differently from one multicooker to another, so keep an eye on how the cream thickens. The seeds are easy to scrape out if you cut the pod lengthwise and scrape them out with the back of a knife. I don’t rush the stirring after pouring in the egg; that’s when the cream comes together, and the spatula needs to keep moving. You can make it a day ahead and keep it in the fridge for up to 3 days.

Frequently asked questions

Why does the cream go lumpy?

The starch can clump if it hasn’t been fully dissolved in the cold milk. If there are any lumps, strain the hot cream through a fine-mesh sieve before chilling it.

What should I do if it stays too thin?

Leave it on the BOIL function for another 1-2 minutes, stirring constantly, until it thickens and pulls away from the bowl.

Can I use just the yolk?

Yes, use 2 egg yolks instead of the whole egg; the cream will have a deeper yellow color and a richer texture.

Can I make the cream without a multicooker?

Yes. Heat the milk in a heavy-based saucepan over medium heat for 3-4 minutes, then stir continuously until it thickens.