This recipe yields a smooth and creamy custard with a delicate vanilla flavor.
Ingredients:
- 4 large egg yolks
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions:
- Whisk together: In a medium bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale yellow.
- Scald milk and cream: In a separate saucepan, heat milk and cream over medium heat until small bubbles begin to form around the edges. Do not boil.
- Temper the eggs: Gradually whisk about 1/4 cup of the hot milk mixture into the egg yolk mixture to temper the eggs. This prevents the eggs from scrambling when added to the hot milk.
- Combine and cook: Pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture.
- Cook and stir constantly: Cook over medium heat, stirring constantly with a whisk, until the mixture thickens and coats the back of a spoon. This will take about 5-7 minutes.
- Remove from heat: Remove the saucepan from heat and stir in the vanilla extract and salt.
- Strain (optional): For extra smoothness, strain the custard through a fine-mesh sieve into a bowl.
- Chill and serve: Let the custard cool slightly before transferring it to individual serving dishes. Cover and refrigerate for at least 2 hours, or until completely chilled. Serve chilled and enjoy!
Tips and Variations:
- For extra richness: Use heavy cream instead of whole milk.
- Flavor variations: Add a teaspoon of grated lemon zest, a tablespoon of cocoa powder, or a splash of rum for different flavor profiles.
- Serve with: Top with fresh berries, whipped cream, or a sprinkle of cinnamon.
- Make ahead: Custard can be made a day in advance.
Enjoy your delicious homemade Creamy Custard!