Custard 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 large bowl or ice pop molds, to set the custard.
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.
Cover and place in the freezer until completely set. About 2 hours.
- 2 cans evaporated milk
- 1 can condensed milk
- 6 eggs
- 1 tsp french vanilla essence
- 1 tsp grated nutmeg
- 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 ½ 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).
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 1½ 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.