MELISSA ROBERTS RECIPES

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VANILLA CUSTARD RECIPE | EPICURIOUS



Vanilla Custard Recipe | Epicurious image

This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle Mushrooms to soak up the custard, so this one has a much looser consistency than most puddings.

Provided by EPICURIOUS.COM

Yield Makes about 4 cups

Number Of Ingredients 8

3 cups whole milk
8 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1 teaspoon vanilla
an instant-read thermometer

Steps:

  • Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
  • While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
  • Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
  • Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.

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