Vanilla Custard:

 1 cup sugar

 1/4 cup cornstarch

 1/2 teaspoon salt

 3 cups 2% milk

 2 large eggs, lightly beaten

 3 tablespoons butter

 1 1/2 teaspoons vanilla extract

 

For the Custard (No Tempering Method):

1. Place the sugar, cornstarch, and salt in a medium sized saucepan off the heat (a

heavy bottomed saucepan like enameled cast iron is best). Whisk together the eggs

and milk in a separate bowl until fully combined. Whisk very well to be sure the eggs are

completely incorporated. Slowly pour the milk mixture into the dry mixture in the

saucepan (still off the heat), whisking constantly while pouring, until completely smooth.

2. Turn heat under saucepan to MEDIUM, and cook the custard mixture, whisking

constantly, until it is thickened, about 5 to 6 minutes. It will seem as if it isn’t going to

thicken but once it starts, it happens quickly so be ready for it. The mixture will come to

a bare simmer during this process (a few bubbles on the surface) but reduce the heat if

it begins to boil. Once thickened, immediately remove the pan from the heat and stir in

the butter and vanilla with a wooden spoon. Stir until the butter melts and is well

incorporated into the hot custard.

3. Pour the hot custard into a medium bowl and press plastic wrap on to the surface

of the custard to prevent a film from forming. Refrigerate for at least 1 hour or until

chilled. Can be made a day in advance and refrigerated overnight.