Ingredients:
2 cups whole milk
1/2 cup granulated sugar, divided
4 large egg yolks
1/4 cup cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch of salt
Instructions:
1. Heat the Milk:
In a medium saucepan, combine the milk and half (1/4 cup) of the sugar.
Heat over medium heat until the milk is steaming and just starting to simmer. Do not boil.
2. Whisk Egg Mixture:
In a separate bowl, whisk together the egg yolks, remaining 1/4 cup sugar, cornstarch, and salt until smooth and pale.
3. Temper the Eggs:
Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
Then, slowly whisk the tempered egg mixture back into the saucepan with the remaining milk.
4. Cook the Custard:
Return the saucepan to medium heat and cook, whisking constantly, until the mixture thickens and starts to bubble (about 2–4 minutes).
Once it thickens to a pudding-like consistency, remove from heat.
5. Finish the Custard:
Stir in the butter and vanilla extract until smooth.
6. Cool:
Strain through a fine-mesh sieve (optional, for ultra-smooth texture).
Transfer to a bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 2 hours.
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