Ingredients:

  • 2 cups (475ml) whole milk
  • 1 vanilla bean, split lengthwise and seeds scraped (OR 1 teaspoon vanilla extract)
  • 1/2 cup (100g) granulated sugar
  • Pinch of salt
  • 4 large egg yolks
  • 2 tablespoons (15g) cornstarch (cornflour for our UK friends!)

Instructions:

  1. Heat the milk, vanilla bean (pod and seeds), half the sugar, and salt in a saucepan over medium heat. Bring to a simmer, then remove from heat. Let steep for 10 minutes (remove pod before next step).
  2. In a heatproof bowl, whisk together the egg yolks, remaining sugar, and cornstarch until pale and smooth.
  3. Gradually whisk about 1/2 cup of the hot milk mixture into the egg yolk mixture to temper it (prevent scrambling).
  4. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium-low heat, whisking constantly, until the custard thickens and coats the back of a spoon. Look for signs of a custard-like consistency, and be careful not to burn!
  5. Immediately strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps or bits of cooked egg.
  6. Cover the surface of the custard with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before serving. Enjoy this delicious custard recipe!