- 3
Ingredients
- 6 extra-large egg yolks, at room temperature
- 3/4 cup sugar
- 3 Tbsp. cornstarch
- 2 cups whole milk
- 2 Tbsp. unsalted butter
- 1 tsp. vanilla
- 2 Tbsp. heavy cream
- 1 tsp. cognac or brandy
Preparation
Step 1
In the bowl of an electric mixer fitted with a paddle attachment, beat the egg yolks and sugar on medium-high speed for about 3 minutes, until the mixture is lightl yellow and falls back into the bowl in a ribbon. On low speed, beat in the cornstarch.
Bring the milk to a boil in a large saucepan and, with the mixer on low, slowly pour it into the egg mixture. Then pour the mixture back into the saucepan.
Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture is thick, about 10 minutes. Bring to a boil and cook on low heat for 2 to 3 more minutes. Taste to be sure the cornstarch is cooked. Remove from the heat, mix in the butter, vanilla, cream and cognac and strain into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.