This classic vanilla custard is rich, creamy, and incredibly smooth. It’s perfect on its own or as a base for other desserts.
Ingredients:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons cornstarch
- 2 teaspoons vanilla extract
Instructions:
- Heat the Milk:
- In a medium saucepan, combine the milk, half of the sugar (1/4 cup), and salt. Heat over medium heat, stirring occasionally, until the milk is hot and steaming, but not boiling.
- Whisk Egg Yolks:
- In a separate medium bowl, whisk together the egg yolks, the remaining sugar (1/4 cup), and the cornstarch until smooth and pale yellow.
- Temper the Egg Yolks:
- Slowly pour a small amount (about 1/2 cup) of the hot milk into the egg yolk mixture, whisking constantly. This process, called tempering, gradually raises the temperature of the yolks to prevent them from curdling.
- Continue to slowly add another 1/2 cup of the hot milk to the egg mixture while consistently whisking.
- Combine and Cook:
- Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk.
- 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.
- It is very important to keep stirring, to avoid the custard from burning, and sticking to the bottom of the pan.
- Add Vanilla Extract:
- Remove the saucepan from the heat and stir in the vanilla extract.
- Strain and Chill:
- Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps or cooked egg pieces.
- Cover the surface of the custard directly 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.