2000s Recipes + Menus
- Active time:20 min
- Start to finish:3 1/4 hr (includes chilling)
- 3 cups whole milk
- 8 large egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 tablespoon unsalted butter, softened
- 1 teaspoon vanilla
Special equipment:an instant-read thermometer
Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.
- Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally.
- Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.