Yields: 4-6 servings
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Ingredients
- 3 cups (720 ml) whole milk
- 1/2 cup (100g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30g) cornstarch
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
- Heat the milk: In a medium saucepan over medium heat, bring the milk to a gentle simmer, stirring occasionally to prevent scorching.
- Whisk the yolks and sugar: While the milk heats, in a separate medium bowl, whisk together the egg yolks and sugar until pale yellow and slightly thickened (about 1 minute).
- Mix in cornstarch: Whisk the cornstarch and pinch of salt into the egg yolk mixture until smooth.
- Temper the eggs: Slowly ladle about 1 cup of the hot milk into the egg mixture, whisking constantly. This will gradually raise the temperature of the eggs and prevent them from scrambling.
- Combine mixtures: Pour the tempered egg mixture back into the saucepan with the remaining milk. Whisk constantly over medium-low heat until the custard thickens and coats the back of a spoon, about 5-10 minutes. Do not let it boil.
- Strain and Flavor: Remove from heat and immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any potential lumps. Stir in the vanilla extract.
- Chill: Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Refrigerate for at least 2 hours, or until thoroughly chilled.
Tips:
- Whole milk is key: It provides the rich, creamy texture.
- Don’t rush the thickening: Cook over gentle heat and whisk diligently.
- Spice it up: Add a pinch of cinnamon, nutmeg, or a split vanilla bean to the milk for extra flavor.
- Top it off: Serve with fresh berries, crumbled cookies, or a dollop of whipped cream.
Enjoy your homemade custard!
