VANILLA CUSTARD
This vanilla custard is extra rich with heavy cream and egg yolks. Serve it on its own like a pudding, spoon it over fruit, or layer it into a trifle!
Provided by Mark Beahm
Categories Dessert
Time 3h25m
Number Of Ingredients 8
Steps:
- Combine the dry ingredients: In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt.
- Whisk in the egg yolks: Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn't have a non-slip bottom, place the bowl on a damp towel so it doesn't slide in the next step. Keep your bowl close by the stove.
- Bring the milk and cream to a simmer: In a heavy-bottomed, medium saucepan over medium-low heat bring the milk and cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don't let it reach a rolling boil.
- Temper the egg yolks: As soon as the milk and cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.
- Cook the custard: Pour the custard back into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.
- Whisk in the butter: Remove the custard from the heat. Whisk in the butter until melted and completely incorporated. Stir in the vanilla extract.
- Strain and chill: Pour the custard through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.
- Stir, serve, and store: Whisk the custard until smooth before serving. Try serving this creamy homemade custard alongside a slice of pound cake , baked apples or apple crisp , fruit cobbler , or simply with fresh fruit like berries or banana slices. Vanilla custard will keep for up to 3 days in the refrigerator, stored in an airtight container covered with plastic wrap directly on the surface. Did you love this recipe? Give us some stars below!
VELVETY VANILLA CUSTARD
Make and share this Velvety Vanilla Custard recipe from Food.com.
Provided by CooksWithScissors
Categories Dessert
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a heavy medium saucepan, use a wooden spoon to combine yolks, milk and sugar. DO NOT PREHEAT SAUCEPAN.
- Cook over medium heat, stirring continuously, until the custard just coats the back of a clean metal spoon. Remove from heat and stir in vanilla.
- Place saucepan in a large bowl of ice water for about 2 minutes to cool. Keep stirring!
- Pour custard into a bowl (or individual serving bowls) and cover surface with plastic wrap to keep a skin from forming on the surface. Chill for at least 2-3 hours. Sprinkle with fresh berries if desired, and serve.
Nutrition Facts : Calories 115.4, Fat 5.6, SaturatedFat 2.6, Cholesterol 146.9, Sodium 36.2, Carbohydrate 11.8, Sugar 8.5, Protein 4
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- Heat milk and vanilla extract in a heavy bottom, medium saucepan until at a low simmer. Do not let it boil, until heat until little bubbles form around the edges.
- Meanwhile, place sugar, cornstarch and salt into the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a whisk, blend dry ingredients until mixed. Add egg yolks and blend until a pale yellow.
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- Transfer back to the saucepan and cook over medium-low heat for 3-5 minutes, or until thickened. Whisk continually to prevent mixture from scalding to the pan.
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