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Epicurious

Vanilla Custard

4.6

(7)

Cooks’ notes:

•Custard can be quick-chilled in an ice bath, stirring frequently.
•Custard can be chilled (in refrigerator) up to 1 day.◊

Recipe information

  • Total Time

    2 1/4 hr (includes chilling)

  • Yield

    Makes about 4 cups

Ingredients

3 1/2 cups whole milk
8 large egg yolks
2/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
Equipment: an instant-read thermometer

Preparation

  1. Step 1

    Heat milk in a heavy medium saucepan over medium heat until hot but not boiling.

    Step 2

    Meanwhile, whisk together yolks, sugar, cornstarch, and salt in a medium bowl.

    Step 3

    Add hot milk to egg mixture in a slow stream, whisking constantly, then pour custard back into saucepan. Cook over medium-low heat, stirring constantly, until thickened and registers 170°F (do not let boil). Immediately strain through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, 2 to 3 hours.

TagsCustardDessertNut FreeGourmet
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