VANILLA CUSTARD
Provided by Melissa Roberts
Categories Milk/Cream Dessert Quick & Easy Vanilla Chill Candy Thermometer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 4 cups
Number Of Ingredients 8
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.
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