This classic vanilla custard is rich, creamy, and melts in your mouth. It’s perfect on its own, or as a base for other desserts like trifles or fruit tarts.
Ingredients:
- 2 cups (475 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 1/4 teaspoon salt
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
- 4 large egg yolks
- 2 tablespoons cornstarch
Instructions:
- Prepare the Milk Mixture:
- In a medium saucepan, combine the milk, sugar, and salt.
- If using a vanilla bean, scrape the seeds into the milk and add the pod as well. If using vanilla extract, add it after the custard is cooked.
- Heat the milk mixture over medium heat until it just begins to simmer, stirring occasionally to dissolve the sugar. Do not boil.
- Temper the Egg Yolks:
- In a medium bowl, whisk together the egg yolks and cornstarch until smooth.
- Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. This process is called tempering and prevents the eggs from scrambling.
- Add another 1/2 cup of the hot milk, and whisk constantly.
- Combine and Cook:
- Pour the tempered egg yolk mixture into the remaining hot milk in the saucepan.
- Cook over medium-low heat, stirring constantly with a spatula or whisk, until the custard thickens and coats the back of a spoon. This should take about 5-10 minutes.
- When the custard has thickened, it should reach a temperature of about 170°F (77°C).
- Strain and Cool:
- Remove the saucepan from the heat.
- If you used a vanilla bean, remove the pod.
- If using vanilla extract, stir it in now.
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps.
- Cover the surface of the custard with plastic wrap to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours, or until completely cold and set.
- Serve:
- Serve the chilled custard in individual bowls or glasses.
- You can garnish with fresh fruit, whipped cream, or a sprinkle of cinnamon, if desired.