Custard
The creamy, velvety texture of custard has a special place in the hearts of dessert lovers everywhere. This classic dessert is not only indulgent but also versatile, making it a fantastic base for numerous sweet treats. Whether enjoyed on its own or used in a layered dessert, custard brings a delightful richness that can elevate…
Servings: 6 servings
Ingredients
Ingredients
- 1/2 cupgranulated sugar
- 2 tablespoonsgranulated sugar
- 3 tablespoonscornstarch
- 2 1/2 cupswhole milk
- 2 teaspoonspure vanilla extract
- 4 extra-large egg yolks or 3 jumbo egg yolks room temperature, slightly beaten
- 1 tablespoonsalted sweet cream butter
Instructions
Instructions
- In a 3- to 4-quart heavy-bottom saucepan, combine ½ cup granulated sugar, 3 tablespoons cornstarch, and 2½ cups whole milk; whisk until smooth.
- Place the saucepan over medium heat and whisk constantly until the mixture reaches a low bubble and begins to thicken, about 6 to 8 minutes.
- While the milk mixture is heating, place 4 extra-large egg yolks or 3 jumbo egg yolks (room temperature, slightly beaten) in a small bowl and whisk in 2 tablespoons granulated sugar until smooth.
- Remove the saucepan from the heat. Whisk 1 cup of the hot milk mixture into the egg yolk mixture to temper the yolks.
- Whisk the tempered egg mixture back into the saucepan. Return the saucepan to medium-low heat and whisk continuously for another 2 to 3 minutes, until the custard is thickened and heated through.
- Remove the saucepan from the heat and whisk in 1 tablespoon salted sweet cream butter and 2 teaspoons pure vanilla extract until smooth.
- Strain the custard through a fine-mesh sieve into a heat-safe medium bowl or into individual serving bowls.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for 2 hours before serving.
Equipment
- heavy-bottom saucepan (3- to 4-quart)
- Whisk
- Small Bowl
- heat-safe medium bowl or individual serving bowls
- Fine Mesh Sieve
- Plastic Wrap
Notes
You need to take extra caution with this recipe. When the custard gets heated and starts popping, you can suffer serious burns so please pay attention!
It is really important to keep whisking as you don’t want to burn the custard.
It is very important to quickly whisk the hot mixture into the yolks (temper) so you do not end up with scrambled eggs in your custard.
It is really important to keep whisking as you don’t want to burn the custard.
It is very important to quickly whisk the hot mixture into the yolks (temper) so you do not end up with scrambled eggs in your custard.