Vanilla Custard Recipe

Ingredients

• 4 egg yolks (room temperature)
• 1 cup whole milk
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon salt (large pinch)
• 1 tablespoon unsalted butter
• 1 teaspoon pure vanilla extract

Instructions

1. 1

   Add the egg yolks to a small bowl that is large enough to add a little of the warm milk mixture to it.

2. 2

   In a medium saucepan, whisk together the milk, cream, sugar, cornstarch, and salt over medium heat. Whisk frequently until it starts to simmer, with small bubbles appearing on the edges of the pan. This is known as scalding the milk. Do not let it reach a rolling boil or hard boil, so keep a close eye on it.

3. 3

   Remove the mixture from the heat. Whisk 2-3 tablespoons of the hot mixture into the egg yolks. Repeat with 2-3 more tablespoons of the hot mixture.

4. 4

   Return the saucepan to medium-low heat and slowly drizzle in the egg mixture while whisking. Do not let the mixture boil. Continue cooking and whisking for 2-3 minutes or until the mixture has thickened.

5. 5

   Remove from the heat and stir in the butter and vanilla.

6. 6

   Let it cool for a couple of minutes while whisking. Pour the custard through a fine mesh sieve into a bowl. This step will remove any bits of egg or lumps that may have formed.

7. 7

   Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Let the custard cool for about 40 minutes before placing it in the refrigerator. Chill for about 3 hours.