HOMEMADE CUSTARD | How to make perfect vanilla custard |
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- Опубліковано 16 чер 2020
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🔗 You can find the written recipe here; chetnamakan.co.uk/homemade-va...
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning! - Навчання та стиль
After seeing your donuts with cream custard recipe and now your cream custard recipe, i've subscribed! Yaaay!!! Your instruction is so thorough and makes the recipe so easy to follow, and your voice is so soothing, calming. Thanks so much for sharing your recipes with such a bright and positive spirit. It warms my soul!🙏🙌
Chetna, thank you for showing us all how to make homemade custard. It’s something my grandmother used to make for me and my cousins in the mornings back in the Caribbean. There’s nothing like a nice bowl of warm custard during the winter months or at anytime of the year.
My pleasure 😊
How much of everything?? How much milk? Cream? Sugar? or the rest?. This is 3rd recipe on custard that don’t give you measurements of everything!!!☹️☹️
Ohhh I've never seen a video on homemade custard before can't wait to try!!
Just made this - tastes fantastic!
This looks super delicious and so easy!
Just wow
Yum Yum. Best thing about the colder months with steamed sponge puddings, and there are so many favourite ones. Its 23 degrees here, just had a thunderstorm, lots of rain, now feels like a sauna, i'd still have custard though.
Yes me too, homemade custard is good for any weather
I actually really wanted to know how to make custard myself. It was a real comfort food as a child. I wanted to be able to give the same memory to my 5 year old daughter. So glad you made this video. Thanks Chetna!
You are so welcome!
I’m SOOO thankful for thus lovely recipe, thank you! I’ve been looking for at least three months for this type of delicately flavored, classic custard recipe. I watched your custard filled doughnut recipe Video and then searched to find this recipe with you teaching us. Your teaching style and cooking method is so easy to watch and you put a smile on my face today! I think it would be amazing to see you on the Food Network. I hope you consider that. Blessings!
I tried different recipes for custard, but I like the most yours. Especially the consistency of your custard. Thank you for sharing, Chetna! 😘
This is delish 😍! I do not have vanilla extract, I'll just try with pure vanilla...
Brilliant video! What a lovely woman giving a great demonstration of the finer points on making a custard! Years ago, at a restaurant, I had cheesecake for dessert, but they had drizzled custard on the plate before placing the cheesecake on top. It was great cheesecake, but the custard, to me, sent it to a whole other level of goodness. I've been wanting to replicate it ever since. Thank you for sharing!
This looks so lovely! I haven’t made a homemade custard in ages! You’ve inspired me! Xoxo
You should!
Wonderful.
Love it
Hot custard over home made apple pie,or tinned peaches...yumm,we also used to have it over sliced banana too.yumm.
OMG IM GOING TO TRY THIS. Custard is my absolute favorite
Enjoy
So do you add the custard to the double cream for the donut filling. Thanks and great videos
That custard looks so incredibly luscious!
Thanks
Hi chetna! I watched you on the great British baking show you are so amazing! I’m definitely going to try this! I was wondering if you could do eggnog? I’d love to see a video 😊
I tried this recipe and tuned out amazingggg!!!!
However, on my second try, the sugar was a little more that I would like, is there a way to balance sugar later in the process?
I really like your recipes and clear explanation. Much Love
Thanks Zin
I love custard with bowl fresh fruit salad.
Oh yum
I was just thinking of making custard and here comes the recipe the same day 💃💃💃
Perfect!
Oh, this makes me miss England. I've got to try this one soon, made your butter chicken biryani, butter chicken, and paneer jalfrezi recently and loved them all!
Sounds great! so glad you are enjoying my recipes
looks amazing, can't wait to try it and make some Vanilla slices ! Love how you pronounce thicc btw !
Have fun!
Will surely try it. Loved it ❤️ - Chef Albert's Kitchen
Thank you 🙂
Is that 200 ml table cream? Or double cream(like heavy whipping cream i guess)?
Love your channel 👍🏻
Thanks Simi
great for filling donuts
yeah
You are such a wonderful Mum! Thanks for sharing!💪👍👏👌💕🐢
Thanks so much
Wowy....
I never ever thought of adding cream with milk. Great idea.
Just a query, can we use the small mixie jar instead of whisk...whem mixing the eggs and sugar
Yes you can
Is it ok to cover the hot custard with the plastic cling? I usually let any cool down to room temperature before using a cling to cover it
Simply delicious! I love the look of those eggs.
Have you ever done a glossary of food terms for sub-Asian cooking? I'm learning from you the technique of making a curry, but there are so many words for stages or parts of cooking that I don't know. What do garam, masala, bhuna, chonk, etc. refer to?
I've made a few of your recipes from these videos and they have been soooooo goooood! Thanks for the rice cooking tip, as well. A big help.
PS - I adore your very short hair. You have the beautiful face for it. :)
Thanks so much.
Nice n smooth custard. Looks great Chetna😚
Thank you 😋
This looks fabulous! When the weather cools, could you make buttermilk soup? Stay healthy!!
Sure
She is so beautiful honestly
Looks delicious Chetna. Lovely with sticky toffee pudding!
Do you have a recipe for rasmalai?
I do in my book
Looks delicious Chetna thank you! Will try it for Christmas. How long can this be stored in the fridge?
not too long, 2-3 days
Okay, thank you! 😊
You only made enough for one!🤣🤣 Brilliant. Thanks Chetna. Love bananas and custard xx
Hahaha
Chetna, can I use cake flour? Or won’t I need too add something to make it a bit thicker to use as a filling for custard cream filled doughnuts?
I would love the receipe
This is the recipe
You are refreshing to watch and a joy to learn from I' will attempts to create your Jelly Doughnut recipe filled with you Vanilla Custard Cream. I'm so looking forward to those first few delicious bites. will update once completed for the Family. Enjoy Thanksgiving I will now I Love Doughnuts
Great timing! I made custard for the first time yesterday and it was runny. Now I know why. The recipe didn't call for corn flour. I'll try it your way next time 🙂
Wonderful!
This looks delicious!
xoxox
It is!
Nice with a fruit salad consisting of bananas, apples, grapes and kiwi fruit. I like a pinch of salt in it, but that's just me.
Sounds great!
That looks like the best UA-cam custard !
Made this custard today. It was really good! I doubled the recipe, but it didn't turn out as smooth as yours. Could it be because I might have overcooked it a little? Or maybe the heat was a little too high?
Yes always cook on low heat and be patient
What can I substitute with eggs?? Any suggestions
I love the thick skin that forms on top 🤣🤣🤣🥳
Am I correct in assuming that what you're calling "corn flour" in the U.K. is known as "corn starch" to us in Canada/U.S"?
❤️❤️❤️
Is this the same custard that you use for your doughnut filling? The process you shared here in this video looks different than what you did in that video. I'm literally drooling watching your videos!
I just made it and it’s sooo good! Licking my spoon as I type!
Can I use just sugar instead of caster sugar?
What can I substitute for eggs?
Is it possible to add a touch of brandy or rum to the custard without it causing issues, or is this a massive "no"? Never tried doing so and would like to make a punchy topping to a cake this weekend. Thoughts anyone?
Brandy or rum custard is a Christmas staple in the UK :-).
@@Robutube1 Thanks for this. We were an alcohol-free household for my entire youth, and I never attempted making custard - even Bird's - until seeing this video.
Can you plz explain why we called it vanilla custard while we r using eggs in it?
So the difference between custard and pudding is the thickness?
omg i dont know these measurements. one to the next recipe
If you have a recipe for Mysore Pak I'd love to see it. Well, I'd love to see anything with cardamom. Lol
Not yet, but have you tried my cardamom cake here on the channel?
@@FoodwithChetna no, but I really want to! It looks amazing!
Cud u please tell which Vanilla extract did u use?
I use neilsen massey
Corn flour or corn starch?
its the same thing
I wonder how much teaspoon lemon juice you need for lemon vanilla custard
I am not used to translating grams and milliliters into cups and tablespoons. I like your style so I guess I'll deal with it but it would be nice to have the recipe in the description
oh dear! google is your friend my friend
@Food with Chetna please forgive my impertinence, I was frustrated but I figured it out.
Thank you so much for your time and energy. I'm now a big fan.
Brilliant channel!
To me, banana custard is heaven. We used to have it as children. My husband HATES bananas so it's a huge serving for me!😂😂
Can you make ice cream with it?
Where is the recipe, is it in one of your books?
Not in any of my books
What brand of vanilla do you recommend?
Any good quality brand or a vanilla pod will work too
Hi hun. 80gms of castor sugar can that be converted to tablespoons or cups
Ah metal wish in a no-stick pan
The only thing i miss in this recipe is a pinch of salt.
If it's not in any of your books, how can we get it. The videos go too fast to write down recipes. If your audience is loyal enough to buy all your books; you should include recipes in the description for those that are not in any of your books.
You can slow the video playback or pause it when each ingredient comes up.
It is really not a good idea to use a metal whisk in a non-stick pan as it will scratch and lift the non-stick pan lining (which is carcinogenic). Using a silicon whisk is much better and your pans last longer.