00:00All right, first up, we're making the custard. Crack one whole egg into your bowl, and from the second egg, you'll only need the yolk.
00:12Then add half a cup of sugar, just enough to sweeten it nicely, and a pinch of salt to balance everything out. Whisk it all together.
00:25If you love eclairs, but hate the hassle, today's custard roll is gonna taste just like them, but way easier to make.
00:35Next, we're adding one-third cup of cornstarch. And we're gonna keep whisking until everything is smooth and lump-free.
00:45The cornstarch will help the custard thicken up nicely, but if you don't have it, you can use all-purpose flour instead.
00:54Now, take a saucepan, and you'll wanna sprinkle a tablespoon of sugar all over the bottom.
01:04Then pour in two cups of milk. Place the saucepan on the stove, and turn the heat to medium.
01:16And you're gonna heat the milk, stirring now and then so the sugar dissolves, until you see tiny bubbles around the edges.
01:25Remove the pan from the stove, and pour the milk into the egg mixture, whisking quickly as you go.
01:33We're just tempering the eggs, slowly warming them, so they don't scramble all at once.
01:40Go ahead and pour the mixture back into the saucepan. All of it.
01:46And we're gonna cook the custard over medium heat, whisking the whole time to keep it smooth and free of lumps.
01:59When it thickens, take the custard off the stove. Then, add half a stick of butter, cut into cubes so it melts faster.
02:08And vanilla extract, just a little for that classic custard flavour. Give it all a good whisk.
02:16The butter is gonna make your custard extra rich, and give it an even smoother, silkier texture.
02:24Now I'm taking a strainer, and I'm gonna transfer the custard into it to push it through.
02:31Honestly, I highly recommend doing this. It helps catch any little bits, gets rid of those tiny lumps, and just makes your custard perfectly smooth in the end.
02:44After it's cooled slightly, cover the custard with plastic wrap, so no skin forms.
02:50And we're gonna pop it in the fridge to cool and set for roughly 30 minutes.
02:56Okay, time to make the batter. You're gonna need four room temperature eggs.
03:02Just crack them all into one bowl.
03:07Next, add two tablespoons of sugar.
03:13A pinch of salt to balance the flavours.
03:16And give it a good whisk until everything is combined.
03:25Set it aside for now.
03:27Grab a saucepan.
03:29And we're gonna pour in one and two thirds cups of milk.
03:33Then add in a quarter stick of butter.
03:37And we're gonna set the saucepan on the stove.
03:40Turn the heat to medium.
03:43And just wait patiently until the butter melts nicely into the milk.
03:47Give it a little stir so the butter and milk blend evenly.
03:52Now carefully pour just part of the mixture into the eggs.
03:58We'll add the rest later.
04:00And immediately whisk everything together so the eggs don't have time to cook too fast.
04:06Now we're gonna sift the flour into our mixture.
04:11You'll need one and a half cups of flour.
04:17I always suggest sifting the flour.
04:20This way your batter is gonna end up soft, light and lump free.
04:24Give it a good whisk until the flour is fully mixed in and the batter comes together.
04:30Now before we move on, if you're enjoying this recipe, feel free to give the video a quick thumbs up and subscribe.
04:41Pour in the remaining milk and butter mixture and whisk until the batter is smooth and fully combined.
04:52Take a baking tray or pan with low sides and line it with parchment paper so the cake doesn't stick.
05:00Go ahead and pour the batter onto the baking tray.
05:04It's pretty liquidy, but that's exactly how it should be.
05:08I also like to smooth out the batter with a spatula, making sure it's all nice and even.
05:15Finally, we're gonna carefully pop the tray into the oven.
05:20And we're gonna bake it at 375 degrees Fahrenheit for about 25 minutes until it's beautifully golden.
05:29And while that's baking, let's take the custard out of the fridge.
05:34Peel off the plastic wrap.
05:36And I like to give it a quick blend to loosen it up and make it smooth again after chilling.
05:42But this step is optional.
05:45Now in another bowl, pour in half a cup of heavy cream.
05:49Whip it on medium speed for a couple of minutes.
05:55Just until soft peaks form nicely.
06:03Take a silicone spatula and carefully add the whipped heavy cream to the custard.
06:10Gently folding it in so it stays light and airy.
06:14It's so tempting, but hold on.
06:16We need to finish the roll before we dig in.
06:21Alright, let's get back to our sponge.
06:24We take it out of the oven.
06:26It looks amazing.
06:28Exactly what we want.
06:31The sponge might deflate a bit, but that's totally normal.
06:36Set it on a cooling rack to rest a little.
06:42Then take a fresh sheet of parchment paper.
06:45And when the sponge has cooled, you're gonna carefully flip it over.
06:50Now all you've got left to do is spread that delicious custard filling all over the sponge.
06:56Just scatter a few spoonfuls of custard across the surface.
07:01Then spread it out evenly with a spatula for a smooth, even layer.
07:08Now carefully roll it up from the bottom.
07:15Go slowly so you don't tear the sponge.
07:19Also, I like to wrap the roll in a sheet of parchment paper.
07:23This helps it hold together and prevents it from falling apart.
07:30Lastly, pop the roll into the fridge and let it chill for a couple of hours.
07:36So it firms up and the custard sets nicely.
07:41For the final touch, dust a little powdered sugar on top to make it look even prettier.
07:48Okay, let's slice it up.
07:52And there you have it.
07:54Soft, golden sponge wrapped around tender, luscious custard filling.
07:59Every bite is light, airy, and dangerously delicious.
08:03I can't eat it.
08:06I cannot eat it.
08:10I cannot eat it.
08:12I can't eat it.
08:15It means that the flow is a big one.
08:17I have a big one.
08:20I'm taking it.
08:22You can't eat it.
08:23I can't eat it.
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