Dessert

Sherry Custard

Name: Sherry Custard
Prep time: 10 min
Cook time: 15 min
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: european
Ingredients: 370 ml evaporated milk; 120 ml whole milk; 1 tsp lemon zest from about 1/2 lemon; 1 pinch salt; 1 pcs cinnamon stick small; 2 pcs egg large; 70 g granulated sugar; 3 tsp cornstarch; 120 ml sherry; 0.5 tsp ground cinnamon (optional); 2 tbsp sherry (optional)

A classic, velvety custard infused with the nutty warmth of sherry and subtle notes of lemon and cinnamon. This simple yet elegant dessert is cooked on the stovetop and served chilled.

An original recipe by Forkin

Total time: 2 hr 25 min
Serves: 4
Difficulty: Medium

VegetarianGluten-free

Allergen information: may contain eggs, milk, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

custard

370 mlevaporated milk
120 mlwhole milk
1 tsplemon zest, from about 1/2 lemon
1 pinchsalt
1 pcscinnamon stick, small
2 pcsegg, large
70 ggranulated sugar
3 tspcornstarch
120 mlsherry

garnish

0.5 tspground cinnamon(optional)
2 tbspsherry(optional)

Equipment

saucepan · serving dishes · fine-mesh sieve · bowl · whisk

The method

Step by step

1
In a medium saucepan, combine the evaporated milk, whole milk, lemon zest, salt, and the cinnamon stick.
About 2 min
2
Place the saucepan over medium heat and bring the mixture to a gentle simmer, watching for small bubbles to form around the edge.
About 5 min
Cook’s note: Don't let the milk boil over, as this can cause it to scorch.
3
While the milk is heating, whisk the eggs, granulated sugar, and cornstarch together in a separate bowl until smooth and pale.
About 3 min
Cook’s note: Whisking thoroughly ensures there are no lumps of cornstarch in your final custard.
4
Whisk the sherry for the custard into the egg mixture until fully combined.
About 1 min
5
Once the milk is simmering, remove it from the heat. Very slowly, pour about half of the hot milk into the egg mixture while whisking constantly.
About 1 min
Cook’s note: This process, called tempering, gently raises the temperature of the eggs without scrambling them.
6
Pour the tempered egg mixture back into the saucepan with the remaining hot milk.
About 1 min
7
Return the saucepan to low heat and cook, stirring constantly with a spatula or wooden spoon, for about 5-7 minutes until the custard thickens enough to coat the back of the spoon.
About 7 min
Cook’s note: Be sure to scrape the bottom of the pan to prevent the custard from sticking or burning.
8
Remove the custard from the heat and pour it through a fine-mesh sieve into a clean bowl or jug to remove the cinnamon stick and lemon zest.
About 2 min
Cook’s note: Straining ensures a perfectly smooth, silky texture.
9
Divide the custard evenly among four small serving dishes or ramekins.
About 2 min
10
Allow the custards to cool at room temperature for about 20 minutes before covering and transferring to the refrigerator to chill for at least 2 hours, or until fully set.
About 2 hr
Cook’s note: Placing a piece of plastic wrap directly on the surface of the custard can prevent a skin from forming.
11
Just before serving, garnish with a sprinkle of ground cinnamon and a drizzle of the optional sherry.
About 1 min

Keep it good

Storage

Store covered in the refrigerator.

Reheating

This dessert is served cold.