Vanilla Custard

Serves 6   Active Time 25 min.   Total Time 3 hrs.



3 cups whole milk

8 large egg yolks

2/3 cup sugar

1/4 cup cornstarch

1/4 teaspoon salt

2 tablespoons unsalted butter, softened

1 1/4 teaspoon vanilla





1. Heat milk in a heavy saucepan over moderate heat       until hot but not boiling.

2. While milk heats, whisk together yolks, sugar,                 cornstarch, and salt in a heatproof bowl until                 smooth.

3. Gradually add 1 cup of hot milk to yolk mixture,             whisking constantly. Transfer egg mixture back to         saucepan and cook over moderately low heat,               stirring constantly, until thickened and registers             170°F on thermometer, 8 to 12 minutes (do not boil).

4. Take off heat and stir in butter and vanilla. Chill             custard, its surface covered with wax paper, until           cold and thickened, at least 3 hours.


© 2016 Jon Ashton