VANILLA CUSTARD

By jarren

Ingredients

• 4 cups (1 L) milk
• 3/4 cup (175 mL) granulated sugar
• 1/2 cup (125 mL) cornstarch
• 1 tbsp (15 mL) vanilla

Details

Servings 2

Preparation

Step 1

In bowl, whisk together egg yolks, 1/2 cup (125 mL) of the milk, the sugar and cornstarch.

In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook, stirring, until mixture is thick enough to mound on spoon, 3 to 5 minutes.

Strain through fine sieve into clean bowl; stir in vanilla. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Additional information : Variation
Small Vanilla Custard: For Personal Sour Cherry and Lemon Trifles, follow the recipe above but use the following measures: 3 egg yolks; 1-1/3 cups (325 mL) milk; 1/4 cup (50 mL) granulated sugar; 3 tbsp (50 mL) cornstarch; 1 tsp (5 mL) vanilla.