Comfort Food | Custard | Hackett-Duffy Family Recipes | Liza's recipes | Sweets | Vanilla
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Liza’s Vanilla Custard

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Liza’s Vanilla Custard: Creamy homemade delight made with vanilla, eggs, sugar, and milk. A classic and versatile dessert.

  • Total Time: 25 minutes

Ingredients

Scale
  • 2 cups of whole fat milk
  • 1/2 cup of granulated sugar
  • 4 egg yolks
  • 2 tablespoons of cornstarch
  • 2 teaspoons of vanilla paste – or extract
  • 1 pinch of salt

Instructions

  • Prepare Double Boiler
    Fill the bottom of a double boiler with water, making sure the water doesn’t touch the top pan. Bring the water to a simmer over medium heat.
  • Heat Milk and Vanilla
    In the top pan of the double boiler, pour the milk and add vanilla extract or the scraped vanilla bean (both seeds and pod). Heat the milk until it’s steaming but not boiling. Then remove the pan from heat, cover, and let it sit for about 10 minutes to infuse the milk with vanilla flavor.
  • Combine Egg Yolks and Sugar
    In a separate bowl, whisk together the egg yolks and sugar until well combined and slightly pale in color.
  • Temper Egg Mixture
    Gradually pour a small amount of the warm milk into the egg mixture, whisking constantly to prevent the eggs from scrambling. This process, called tempering, helps to gradually bring up the temperature of the eggs without cooking them too quickly. Continue adding the warm milk gradually until all of it is incorporated into the egg mixture.
  • Thicken Custard
    Return the mixture to the top pan of the double boiler. Mix the cornstarch with a little bit of cold water to make a slurry, then whisk it into the custard mixture. Place the pan over the simmering water and cook, stirring constantly with a wooden spoon or silicone spatula, until the custard thickens and coats the back of the spoon. This will take about 10-15 minutes.
  • Finish and Strain
    Once the custard has thickened, remove it from the heat and stir in the pinch of salt. If you used a vanilla bean, remove the pod at this stage. If you prefer a smoother custard, you can strain it through a fine-mesh sieve to remove any lumps or bits of cooked egg.
  • Cool
    Transfer the custard to a bowl or individual serving dishes. Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming, then refrigerate until chilled and set, usually for at least 2 hours or overnight.

Notes

I use the double boiler to avoid scorching and curdling. For more info, check out these TIPS FOR MAKING THE PERFECT CUSTARD

Equipment

  • double boiler
  • measuring cup
  • measuring spoons
  • mixing bowl(s)
  • whisk
  • Author: Queen of Tarts - Admin
  • Prep Time: 10
  • Cook Time: 15

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