Classic Vanilla Custard
This recipe is my go-to and I like to serve it with some of my favorite desserts, like this Apple Cobbler.
Ingredients
- 355 ml (1 ½ cups) whole milk
- 4 egg yolks
- 55 g (¼ cup) sugar
- 1 tsp vanilla
Instructions
- In a small saucepan, bring the milk to a gentle simmer. Remove from heat.
- Meanwhile, in a medium heatproof bowl, whisk together the egg yolks, sugar and vanilla until the mixture is pale and is fully combined.
- Temper the egg mixture: gradually add half the hot milk into the yolk mixture, one ladleful at a time, whisking continuously and quickly, to prevent the yolks from curdling.
- Pour the mixture back into the saucepan. Cook over low heat, stirring constantly, making sure to scrape the bottom and sides of the pan. Use a wooden spoon or silicone spatula for this.
- Keep cooking until custard thickens and coats the back of the spoon: trace a line across the back of the spoon with your fingertip. If the indentation remains, the custard is ready.
- Strain the custard into a clean bowl. Cover with plastic wrap, pressing it down so it touches the custard. This will prevent a skin from forming on top. Refrigerate until ready to serve.
- Serve warm or cold with fruits, pancakes, or cakes.