VANILLA CUSTARD

Vanilla Custard image

Provided by Melissa Roberts

Yield Makes about 4 cups

Number Of Ingredients 8

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3 1/2 cups whole milk
8 large egg yolks
2/3 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter
1 teaspoon pure vanilla extract
Equipment: an instant-read thermometer

Steps:

Heat milk in a heavy medium saucepan over medium heat until hot but not boiling.
Meanwhile, whisk together yolks, sugar, cornstarch, and salt in a medium bowl.
Add hot milk to egg mixture in a slow stream, whisking constantly, then pour custard back into saucepan. Cook over medium-low heat, stirring constantly, until thickened and registers 170°F (do not let boil). Immediately strain through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, 2 to 3 hours.