This basic custard recipe is a gateway for various desserts and savory dishes like bread pudding, creme brulee, and quiches.
When one says "custard," what often comes to mind is the thick, creamy, sweet dessert. Technically speaking, it is correct. But the term "custard" encompasses all culinary preparations made using milk, cream, and eggs. This recipe makes a very basic custard—one that can be used as a simple sauce, transformed into a soft dessert, or mixed in with other dishes, including savory ones.
Once made, you can then prepare it in your desired way. Custards can be cooked on the stovetop, baked in the oven, or heated over a double boiler. This basic custard is great to use with different bread pudding recipes. Just add it to your leftover bread and any other mix-ins.
In a pitcher or bowl, whisk together milk, heavy cream, and eggs until no streaks of eggs remain.
Use immediately or store in the fridge to prolong shelf life.
