Dutch Velvet
Indulge in the luscious, creamy elegance of Dutch Velvet, a classic custard dessert that lives up to its luxurious name. This silky-smooth treat is made with rich whole milk, velvety heavy cream, and a touch of fragrant nutmeg for a warm, aromatic finish. Elevated by the perfect balance of egg yolks and cornstarch, the custard achieves a dreamy texture that coats every spoonful with indulgence. A hint of pure vanilla adds depth, while careful tempering and straining ensure a flawless, velvety consistency. Perfectly chilled, Dutch Velvet is an exquisite dessert for any occasion, whether served simply with a pinch of nutmeg or topped with airy whipped cream. Simple to prepare yet undeniably sophisticated, this custard will impress even the most discerning dessert lovers. Keywords: Dutch Velvet recipe, creamy custard dessert, homemade vanilla custard, silky nutmeg custard.
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Recipe Information
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- 0.5 cup granulated sugar
- 3 tablespoons cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
Instructions
In a medium saucepan, combine the milk, heavy cream, and granulated sugar. Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves and the mixture is warm but not boiling.
In a small bowl, whisk together the cornstarch, egg yolks, and salt until smooth and creamy.
Gradually pour about 1/2 cup of the warm milk mixture into the egg mixture while whisking continuously to temper the eggs and prevent curdling.
Return the tempered egg mixture back to the saucepan with the remaining milk mixture. Cook over medium heat, stirring constantly with a heatproof spatula or wooden spoon, until the mixture thickens and coats the back of the spoon, about 8–10 minutes. Avoid letting it come to a full boil.
Remove the saucepan from heat and stir in the butter, vanilla extract, and ground nutmeg until the butter is fully melted and incorporated.
Strain the custard through a fine-mesh sieve into a clean bowl to ensure a silky-smooth texture.
Divide the custard evenly among serving dishes or ramekins. Allow the custard to cool slightly, then cover with plastic wrap, pressing the wrap directly against the surface to prevent a skin from forming.
Refrigerate for at least 2 hours or until fully set and chilled.
Serve cold and garnish with an extra pinch of nutmeg or a dollop of whipped cream if desired. Enjoy your Dutch Velvet!
Nutrition Facts
Calories |
2010 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.9 g | 177% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1099 mg | 366% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 147.8 g | 54% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 123.9 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 699 mg | 54% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 817 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
