Description
This smooth and creamy custard milk is a classic Filipino dessert base, perfect for enhancing the flavors and textures of halo-halo. Made with egg yolks, condensed milk, evaporated milk, and a touch of vanilla, this custard milk adds a rich, velvety sweetness to your halo-halo experience.
Ingredients
Custard Milk Ingredients
- 4 large egg yolks
- 1 can condensed milk (about 14 oz)
- 2 cans evaporated milk (each about 12 oz)
- 1 teaspoon vanilla extract
Instructions
- Mix ingredients: In a mixing bowl, whisk together the egg yolks, condensed milk, and evaporated milk until the mixture is smooth and evenly combined.
- Strain mixture: Pour the mixture through a fine-mesh sieve to remove any lumps, ensuring a silky smooth texture for your custard.
- Heat custard: Transfer the strained mixture into a saucepan and warm it over low to medium heat. Stir continuously to prevent the mixture from curdling or sticking to the pan.
- Simmer carefully: Bring the mixture slowly to a gentle simmer. Do not let it boil. Once simmering, immediately turn off the heat.
- Add flavor: Stir in the vanilla extract to enhance the richness and aroma of the custard milk.
- Cool down: Let the custard milk cool completely at room temperature, allowing it to thicken slightly and develop its creamy consistency.
- Store and serve: Set aside until ready to use as a luscious topping or mix-in for halo-halo.
Notes
- Constant stirring during heating is essential to avoid curdling.
- Straining the mixture ensures a silky texture for the custard milk.
- Use fresh, high-quality eggs for best flavor and safety.
- This custard milk can be refrigerated for up to 3 days.
- Allow it to cool completely before adding to cold halo-halo to prevent melting the ice too quickly.
