VANILLA CUSTARD PUDDING RECIPES

Name: Vanilla Custard
Yield: Makes about 4 cups
Ingredients: 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

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

Ingredients

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.

BASIC VANILLA CUSTARD RECIPE - FOOD.COM

Basic Vanilla Custard Recipe - Food.com image

My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.

Total Time 20 minutes

Prep Time 0S

Cook Time 20 minutes

Yield 3 cups, 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups milk
2 tablespoons cornstarch
1/3 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla

Steps:

Have eggs ready in a bowl, and set aside where it will be within reach.
Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
Remove milk mixture from heat, preferably to a burner that's turned off.
Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
Remove pan from heat and stir in vanilla.

Nutrition Facts : Calories 196.5, FatContent 6.8, SaturatedFatContent 3.6, CholesterolContent 110.1, SodiumContent 95.9, CarbohydrateContent 26.3, FiberContent 0, SugarContent 16.8, ProteinContent 7.2

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