Vanilla Custard Recipes
Classic stovetop custard, baked vanilla custard, crème anglaise, frozen custard, and custard tart — August 17 is National Vanilla Custard Day. Kitchen's Witch guides the tempering and the AI checks your custard set.
Frequently Asked Questions
How do I know when custard is done?
Stovetop: coat the back of a spoon and draw a line — if it holds, it's ready (82°C/180°F). Baked: jiggle the pan; set edges with a wobbly center. Kitchen's Witch AI checks your custard texture with photo feedback.
What's the difference between custard and crème anglaise?
Crème anglaise is a pourable custard sauce (thinner). Baked custard is set firm with whole eggs. Both use egg yolks, sugar, milk/cream, and vanilla. Kitchen's Witch guides the exact ratios for each.
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