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Vanilla Bean Custard Recipe

4 cups whole milk
3/4 cup granulated sugar
8 large egg yolks
1/4 cup cornstarch
2 vanilla beans, split lengthwise and scraped, seeds and pods reserved
3/4 teaspoon kosher salt
3 tablespoons unsalted butter, cut into small pieces


Combine milk, sugar, yolks, cornstarch, vanilla beans (including pods), and salt in a large saucepan and whisk to combine. Place over medium heat and cook, stirring constantly, until mixture is thick and, when you draw a spoon through the custard, there is a distinct separation and it doesnt immediately fall back on itself, about 20 to 25 minutes. Meanwhile, nest a fine mesh strainer in a large bowl and set aside. When custard is ready, remove from heat, pour into the nested strainer, and push on the custard with a rubber spatula to pass through and remove any lumps. Stir in butter until melted and smooth. Cool 10 minutes at room temperature, then place a piece of plastic wrap directly on top of the custards surface and place in the refrigerator to cool completely. Serve on its own or use in our .

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