Whether on its own like pudding or as a pairing alongside another dessert, vanilla custard is a classic, creamy treat. The addition of heavy cream makes this custard extra luxurious. And using egg yolks instead of whole eggs lends a richer texture and color.
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TABLE OF CONTENTS
●Igredients
●Instructions
●Serve
Ingredients
●3/4 cup (150g) sugar
●1/4 cup (28g) cornstarch
●1/4 teaspoon kosher salt
●6 large egg yolks
●2 cups (480ml) whole milk
●1 cup (240ml) heavy cream
●2 tablespoons (28g) unsalted butter
●1 tablespoon vanilla extract
Method
1.Combine the dry ingredients:
In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt.
2.Whisk in the egg yolks:
Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn’t have a non-slip bottom, place the bowl on a damp towel so it doesn’t slide in the next step. Keep your bowl close by the stove.
3.Bring the milk and cream to a simmer:
In a heavy-bottomed, medium saucepan over medium-low heat bring the milk and cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don’t let it reach a rolling boil.
4.Temper the egg yolks:
As soon as the milk and cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.
5.Cook the custard:
Pour the custard back into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.
6.Whisk in the butter:
Remove the custard from the heat. Whisk in the butter until melted and completely incorporated. Stir in the vanilla extract.
7.Strain and chill:
Pour the custard through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.
8.Stir, serve, and store:
Whisk the custard until smooth before serving.
Try serving this creamy homemade custard alongside a slice of pound cake, baked apples or apple crisp, fruit cobbler, or simply with fresh fruit like berries or banana slices.
Vanilla custard will keep for up to 3 days in the refrigerator, stored in an airtight container covered with plastic wrap directly on the surface.