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Active Time
20 min
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Total Time
2 1/4 hr (includes chilling)
Ingredients
Makes about 4 cups
Step 1
Heat milk in a heavy medium saucepan over medium heat until hot but not boiling.
Step 2
Meanwhile, whisk together yolks, sugar, cornstarch, and salt in a medium bowl.
Step 3
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.
•Custard can be quick-chilled in an ice bath, stirring frequently.
•Custard can be chilled (in refrigerator) up to 1 day.◊
Leave a Review
Reviews (7)
Back to TopI had 8 yolks leftover after making a soufflé & made a healthier dairy-free version of this delicious custard. I substituted 1 can of light coconut milk and the remained 50% unsweetened almond milk for the milk and completely omitted the butter with no ill effect. To play up the tropical theme, I sub'ed lime juice & zest for the vanilla which was not only delicious, but also balanced the dessert's richness. I added a little more sugar to offset the tartness of the limes. I no longer will be searching for through recipes when I have spare egg yolks This is the perfect vehicle!
amy7653
NY
10/11/2019
I followed the directions to a T, but it was way too runny. It still tastes delicious though.
Anonymous
MI
5/13/2018
Custard remained vexingly thin in the pan. I added more cornstarch which helped, slightly. But texture suffered. Real problem I suspect was that the eggs were not large enough. So be sure to use LARGE eggs.
kmec12
BBBBeley
12/16/2016
Yummy custard with exotic vanilla flavor. I used this custard as sort of a filling for Napoleons with a little sprinkle of cinnamon-sugar. The custard didn't set up quite enough and came oozing out the sides of the puff pastry - but it was still delicious.
DeniseMichaels
Las Vegas, NV
6/8/2014
This is great, and very easy, but the author forgot to mention when to put in the vanilla and where! I added it to the egg mixture after I'd added the milk, as I was so focused on following the directions, I realized too late that the vanilla was not mentioned. Still delicious! Top with nutmeg and a sprig of mint for a nice finish.
mamafro
San Diego
3/1/2012
Lovely, creamy custard with good color and pudding-like consistency.
Anonymous
Washington, D.C.
10/26/2011
This was really, really yummy. Instead of all milk, I used 1 1/2 cups coconut milk and 2 cups of whole milk, and it turned out so good!
wheezyweez
CT
5/20/2011
