What I Tried: Homemade Custard

Reilly Ng, Staff Reporter

As a kid, my grandpa would take me to a local bakery called honey bakery. Whenever we went, I would get one thing: a small custard. It became one of my favorite deserts, so I took the opportunity of being locked down to try and make a custard. I tried once before, but it was watery and lacked, in my eyes, the all-important crust.

This time, however, I found a different recipe that includes crust and had good reviews as far as texture. Custard is basically eggs and some sort of cream or milk baked and then cooled, and usually it is served with crust in the form of mini-pies, or even a full nine inch pie.

My custard was made from milk, eggs, whipping cream and some nutmeg on top for added flavor. I made an absolute mess of the kitchen, mostly just flour misted around the counter along with a variety of measuring cups, measuring spoons and mixing bowls.

The cooking got off to a rough start; when I mixed all of the milk and cream, the pot was not large enough, so I needed to get a larger one. Then, I realized that I was not using a nine inch dish; I was using a ten inch dish. So I had to do some math and make a little extra dough. 

I would recommend that if there is no access to a nine inch pie plate, then it would be a good idea to add extra dough. I used a ten inch baking dish and added an extra sixth of the original recipe. There was plenty of filling and I needed no extra. I also found when pouring in the filling, it may almost overflow, but after cooking and cooling it fell into place and got lower. 

After it was cooked and cooled in the fridge overnight, it looked delicious. After cutting it into slices and giving it the all-important taste test, I would have to say that it lived up to my expectations. Of course, nothing will beat the Honey Bakery custard; maybe it is sentimental or maybe it’s just really good, but my homemade custard was very delicious.