Vanilla Custard
Serves: 4
Halle Leffler
1 January 1970
Based on User reviews:
50
Spice
52
Sweetness
51
Sourness
39
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cups
Whole Milk8 large
Egg Yolk2 cup
Sugar1 cup
Cornstarch1 tsp
Salt1 tbsp
Unsalted Butter (softened)1 tsp
VanillaDirections:
1
Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling
2
While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth
3
Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly
4
Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil)
5
Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla
6
Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours
7
Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling
8
While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth
9
Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly
10
Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil)
11
Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla
12
Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours