Ingredients:
- 2 cups (500ml) whole milk
- 1/2 cup (120ml) heavy cream (optional for extra richness)
- 1/2 cup (100g) sugar
- 1/4 cup (30g) cornstarch
- 4 large egg yolks
- 2 tsp pure vanilla extract
- 1 tbsp unsalted butter
Instructions:
- Heat the Milk Mixture
- In a medium saucepan, combine milk, heavy cream (if using), and half the sugar. Heat over medium heat until it starts to steam (do not boil).
- Prepare the Egg Mixture
- In a bowl, whisk together the remaining sugar, cornstarch, and egg yolks until smooth and pale.
- Temper the Eggs
- Slowly pour a small amount of the hot milk mixture into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
- Gradually add the rest of the milk mixture, whisking continuously.
- Cook the Custard
- Return the entire mixture to the saucepan. Cook over medium heat, whisking constantly, until the custard thickens (about 5–7 minutes). It should coat the back of a spoon.
- Add Flavoring
- Remove the saucepan from heat and stir in vanilla extract and butter. Mix until smooth.
- Cool the Custard
- Pour the custard into a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate for at least 2 hours.
Tips:
- For a firmer texture, increase the cornstarch slightly.
- For chocolate custard, add 1/2 cup (85g) chopped chocolate to the custard while it’s still hot and stir until melted.
This creamy vanilla custard is incredibly versatile! Use it as a base for trifles, pie fillings, or simply enjoy it as a luscious dessert. 😊