Custard Soup

This was a dessert turned addictive drink that I made for all of our holiday parties/dinners that we had back in El Paso. Try this in instead of virgin egg nog sometime.

Ingredients

Custard

4 eggs yolks

2 eggs

1 cup of sugar, divided

2 tsp cornstarch

1/4 tsp table salt

4 cups whole milk

1 Tbsp vanilla extract

Toppings

1/2 cup honey roasted sliced almonds

or

3 cups raspberries or strawberries

3 Tbsp powdered sugar

Directions

1. Combine egg yolks, eggs, 3/4 cup sugar, cornstarch and salt in a large bowl.
2. Heat milk and 1/4 cup sugar in a large saucepan over medium heat until steaming (DO NOT BOIL).
3. Off heat, whisk 1 cup warm milk mixture into egg mixture. 1/3 cup at a time, to temper. Slowly whisk tempered mixture into remaining warm milk mixture in the pan.
4. Whisk custard over medium heat until thickened and an instant-read thermometer registers 185 degrees, which usually takes about 8 minutes. Stir in the vanilla, then strain custard through a very fine mesh sieve into a bowl; cover with plastic wrap.
5. Chill custard completely.
6. Ladle soup into bowls or glasses and garnish with chosen topping.

*Berry Puree Topping

Puree 3 cups of fresh raspberries or strawberries with 3 Tbsp powdered sugar in a  food processor or blender until smooth. Strain the puree through a fine mesh sieve, discard seeds, and chill puree until ready to serve. It should come out to 1 cup of puree. Swirl 2 Tbsp into each serving of custard soup. 

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