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.
