Custard Block… Frozen Vanilla Custard

Custard blockCustard block, is simply frozen Guyanese vanilla custard.  Traditionally it is made with milk, sugar and Bird’s custard powder. I didn’t have any Bird’s custard powder, so I decided to make my custard using the same recipe I use for baked custard but tweaking it a bit. And what do you know, it was amazing and delicious and better tasting than when I do use the Bird’s custard powder.

For this recipe you will need the following…

2 cans evaporated milk 1 can condensed milk 6 eggs (not pictured) 1 tsp french vanilla essence 1 tsp nutmeg A bowl or ice pop mold, to set the custard.

2 cans evaporated milk
1 can condensed milk
6 eggs (not pictured)
1 tsp french vanilla essence
1 tsp nutmeg
A large bowl or ice pop mold, to set the custard.

Combine Evaporated milk and condensed milk in a medium saucepan.

Combine Evaporated milk and condensed milk in a medium saucepan.

Bring combined milk to a boil on high heat.

Bring combined milk to a boil on high heat. Once boiling remove from heat.

Whisk eggs in a small bowl until fluffy.

Whisk together eggs in a small bowl until fluffy.

Temper milk into eggs by adding warm milk, 1/2 cup at a time to the whisked eggs until all is combined.

Temper milk into eggs by adding warm milk, 1/2 cup at a time to the whisked eggs until all the milk is combined with the eggs.

Return egg and milk mixture to the saucepan. Add 1 tsp french vanilla essence and 1 tsp grated nutmeg. Whisk and return to the heat.  The next step happens quickly so be very careful or you'll have scrambled eggs.  Keep whisking mixture while on the heat until it bubbles (boils a little).  At the sign of the first bubble remove from heat.

Return egg and milk mixture to the saucepan.
Add 1 tsp french vanilla essence and 1 tsp grated nutmeg. Whisk and return to the heat.
The next step happens quickly so be very careful or you’ll have scrambled eggs!
Keep whisking mixture while on the heat until it bubbles (boils a little).
At the sign of the first bubble remove from heat.

Custard should be thick enough to coat the back of a spoon but not too thick.  I poured my custard into a measuring cup for easy pouring.

Custard should be thick enough to coat the back of a spoon but not too thick.
I poured my custard into a measuring cup for easy pouring.

Pour custard into a large bowl or ice pop molds.  I got my mold from Target online for about $12.00

Pour custard into a large bowl or ice pop molds.
I got my mold from Target online for about $12.00

Cover and freeze until completely set. About 2 hours.

Cover and place in the freezer until completely set. About 2 hours.

Remove from mold, once completely set and enjoy. I had to wet my mold with some warm water before removing.

Remove from mold, once completely set and enjoy. I had to wet my mold with some warm water before removing.

Custard Block… Frozen vanilla custard (makes about 1 1/2 dozens ice cream bars)

Ingredients:
2 cans evaporated milk
1 can condensed milk
6 eggs
1 tsp french vanilla essence
1 tsp grated nutmeg

Directions:

Combine evaporated and condensed milk in a medium sauce pan. Bring to a boil on medium heat, then remove from heat once boiling. Whisk together eggs in a small mixing bowl. Temper milk into eggs by adding warm milk 1/2 cup at a time to the whisked eggs, until all of the milk is combined with the eggs. This prevents the eggs from cooking in the warm milk. Return milk and eggs mixture to the saucepan. Add vanilla essence and nutmeg and whisk together. Return to the heat, constantly whisking until mixture starts to bubble. At the sign of the first bubble remove from the heat, or you will end up with a thick scrambled eggs mixture. The mixture should be thick enough to coat the back of a spoon but not too thick. Pour custard into ice pop molds or a large bowl. Place in the freezer until it sets (about 2 hours).

Tips and Ramblings:
1. You can buy ice pop molds for about $12.00 from stores like Target and Walmart. Since it’s almost summer, you can find them almost anywhere.
2. I did not use any Bird’s custard powder in this recipe but trust me, it is more delicious that if I did.
3. The condense milk and evaporated milk gives the custard a really rich taste, but of course you can try with regular milk and sugar. It would be about 4 cups of milk and 1 1/2 cups of sugar.
4. Once the custard block sets, I wet the mold with warm water, to make it easier for the bars to slide out of the mold.
5. These were so good, I wanted to eat all of them, all at once.

Happy Cooking!

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