Stirred Egg Custard
- 2 cups whole milk
- 1/2 vanilla bean, sliced and scraped
- 3 egg yolks
- 1/4 + 2 tablespoons granulated sugar
- 1 tablespoon cornstarch (optional)
- 1/4 teaspoon pure vanilla extract
- Pinch of salt
- Homemade whipped cream, for garnish
- Freshly ground nutmeg, for garnish
Preparation time 20mins
Cooking time 40mins
Serves 4 to 6
Combine milk, vanilla beans, and the vanilla bean pod in a very heavy saucepan (a Le Creuset works well here). Heat on medium-low to medium heat until the milk is hot and small bubbles are forming around the sides of the pan.
Meanwhile, in a medium mixing bowl, whisk egg yolks until frothy. Add the sugar, cornstarch, and salt and continue stirring until well combined and a lighter yellow color. Stir a cup of the hot milk into the egg mixture and beat to combine. Pour the tempered egg mixture back into the remaining milk in the saucepan.
Reduce heat to low to medium-low and cook the custard, stirring frequently, until thickened, about 15 to 20 minutes. Watch carefully, stirring constantly towards the end to make sure the eggs don't overcook. Remove the saucepan from the stove. Whisk in vanilla and stir the custard for another minute or so to release some of the heat.
Allow to cool. Serve at room temperature or refrigerated. Garnish with lightly whipped cream and freshly ground nutmeg.