Custard
2 cups milk
½ cup sugar, divided
4 large egg yolks
2 tbsp cornstarch
2 tsp vanilla extract
2 tbsp unsalted butter, cut into cubes and chilled
1
* In a large saucepan, combine milk with half of the sugar and heat over medium heat, stirring, until it simmers, reaching about 185 degrees, just below boiling. Turn off the burner and remove the pan from the heat.
* Next, whisk together the remaining sugar, egg yolks, and cornstarch. Gradually pour1 cup of the warm milk into the yolk mixture while whisking continuously. This process will temper the eggs, preventing them from scrambling. Then, return the yolk mixture to the saucepan containing the remaining milk mixture.
* Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, which should take around 3 minutes. Be careful not to let it exceed 185 degrees.
* Once thickened, remove from heat and stir in the butter until melted, then add the vanilla extract.
* Strain the finished mixture through a mesh strainer into a clean bowl. Cover it with plastic wrap directly on the surface and store in the refrigerator for up to three days.
Ingredients
2 cups milk
½ cup sugar, divided
4 large egg yolks
2 tbsp cornstarch
2 tsp vanilla extract
2 tbsp unsalted butter, cut into cubes and chilled
Directions
1
* In a large saucepan, combine milk with half of the sugar and heat over medium heat, stirring, until it simmers, reaching about 185 degrees, just below boiling. Turn off the burner and remove the pan from the heat.
* Next, whisk together the remaining sugar, egg yolks, and cornstarch. Gradually pour1 cup of the warm milk into the yolk mixture while whisking continuously. This process will temper the eggs, preventing them from scrambling. Then, return the yolk mixture to the saucepan containing the remaining milk mixture.
* Cook the mixture over medium heat, stirring constantly, until it thickens and coats the back of a spoon, which should take around 3 minutes. Be careful not to let it exceed 185 degrees.
* Once thickened, remove from heat and stir in the butter until melted, then add the vanilla extract.
* Strain the finished mixture through a mesh strainer into a clean bowl. Cover it with plastic wrap directly on the surface and store in the refrigerator for up to three days.
