Homemade Custard & Gravy Secret


You might be thinking why my title says homemade custard and gravy, 
well it’s because today I'm going to share with you a 
little family secret to making both from scratch. 
I hope this post will help you not only save money buying pre packed food, 
but also keep out all the nasty ingredients 
that sometimes come with them.

Declaimer: I am a big fan of using a recipe as a general guide so the ingredients are general 
and you will need to see what you have in your cupboard and decide for yourself 
some of the ingredient quantities. Also, this recipe is for making custard and gravy 
from scratch, no premixed ingredients needed and you will be able to say 
with a smile to all who try it, I made it myself!

Prep time: 10 mins or less

  • Eggs (Approx 2 - 6 )
  • Regular Flour
  • Sugar
  • Milk
  • Vanilla
  • Cocoa Powder if you like chocolate custard, or instant coffee as well for mocha=D
First grab a pan, fill it with as much milk as you would like custard 
and heat it up on the cook top. 
Crack your eggs into the heating milk, (crack your eggs into a glass first
 if you have them fresh from a farm and you aren't sure how old they are to make sure 
they’re still fresh). Add vanilla and sugar to taste and whisk until it’s mixed well 
(add cocoa powder now if you want chocolate custard). 
Take approx. 2 tablespoons of flour and whisk with enough milk so that you have a watery batter texture. Note: make sure you whisk your heating milk often so it does not burn or boil over. Once your heating milk is at boiling point or just before, take it off the heat and 
whisk in your flour and milk mixture. 
Allow it to cool and thicken, if you want your custard thicker just 
put it back on the heat and mix up some more flour and milk mixture. 
And there you have it, home-made custard from scratch that’s super yummy.

  • Cooked Meat Juices, Also known as stock. ( You can use just about any meat juice to make gravy.)
  • Water
  • Regular Flour
  • Salt

Making gravy it nearly exactly the same as custard except you heat up the meat juices 
(you can add some water to make it go further). 
Add some salt to taste and when your juices are at boiling point whisk in 
your flour and water mix to thicken it.

I hope that you are blessed by 
this blog post and that your families can look forward to lots of yummy custard and gravy 
that you have made from 
scratch just for them!

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