Sherry Custard
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
Allergen information: may contain eggs, milk, and sulphites. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
Store covered in the refrigerator.
This dessert is served cold.
More recipes
All recipesside dish
Nam Prik Ong
Experience the vibrant flavors of Northern Thailand with Nam Prik Ong, a rich and savory pork and tomato chili dip. This authentic recipe balances spicy chilies, tangy tamarind, and umami-rich fermented soybean paste, creating a deeply satisfying and aromatic dish. Perfect for sharing, it's traditionally enjoyed with crisp fresh vegetables and warm sticky rice.
55 min 304 kcalmain course
Thieboudienne (Senegalese Fish and Rice)
Thieboudienne is the national dish of Senegal, featuring fish, rice, and a colorful array of vegetables cooked in a rich tomato sauce. This hearty and flavorful one-pot meal is perfect for a satisfying dinner.
2 hr 15 minmain course
Lutefisk with Bacon and Peas
Lutefisk is a traditional Nordic dish of dried whitefish (cod or ling) treated with lye, then rehydrated. This recipe prepares it simply by baking, serving with crispy bacon and tender peas.
1 hr 479 kcalside dish
Puntarelle Alla Romana
Experience the vibrant flavors of Rome with this classic Puntarelle Alla Romana. Tender, crisp puntarelle chicory is transformed into delicate curls after an ice bath, then tossed in a bright, pungent dressing made with anchovy, garlic, and lemon. This refreshing salad offers a delightful balance of bitterness and umami, making it an exquisite side dish.
35 minappetizer
Classic Chicken Karaage
This recipe delivers crispy, juicy Japanese fried chicken, marinated in a savory blend of soy sauce, ginger, and garlic. Perfect as an appetizer or a main dish, it's a flavorful alternative to traditional fried chicken. Serve with a squeeze of lemon and a side of shredded cabbage.
1 hr 580 kcaldinner
Bun Cha (Gluten-Free)
This recipe offers a gluten-free take on the classic Vietnamese Bun Cha, featuring tender grilled pork patties and slices of marinated pork belly served over vermicelli noodles. It's accompanied by a vibrant dipping sauce and fresh herbs for a balanced and flavorful meal.
55 min 826 kcalappetizer
Pan-Fried Dumplings (Guotie)
These crispy pan-fried dumplings, also known as guotie, feature a savory pork and cabbage filling encased in a tender wrapper. They are fried until golden brown on the bottom and then steamed to perfection. Serve them as a delicious appetizer or a light meal.
1 hr 5 min