This rich, creamy custard is delectable with all kinds of desserts and cakes. Try it drizzled over Vanilla-Chocolate Marble Slab Cake or Glazed Apple Fritters.
MAKES: about 1 ½ cups
PREP TIME: 10 minutes
COOKING TIME: 8 minutes
INGREDIENTS:
- 4 large egg yolks
- ⅓ cup granulated sugar
- 1 cup whole milk
- ½ cup whipping cream (35%)
- 2 tsp vanilla extract
INSTRUCTIONS:
- In a medium bowl, whisk together the egg yolks and sugar until slightly thickened, about 3 minutes.
- In a medium, heavy-bottomed saucepan, combine the milk and cream. Stirring gently, bring just to a simmer over medium heat (bubbles will form around the edge, with a few forming in the centre).
- Whisking continuously, slowly pour the hot milk mixture into the egg mixture. After the first few tablespoonfuls have been added, the milk mixture can be added more quickly.
- Once all the milk has been added, pour the custard back into the saucepan. Cook, stirring continuously, over medium-low heat, until the mixture coats the back of a spoon and holds a clear trail when you run a finger through it, 4 to 5 minutes (an instant-read thermometer will read 175ºF).
- Immediately pour the custard through a fine-mesh sieve into a clean bowl. Stir in the vanilla extract. Serve immediately. (Alternatively, lay a piece of plastic wrap directly on the surface of the custard and let cool completely. It can be refrigerated in this way for up to 3 days.)
BAKING DAY SECRETS:
- Make sure to pour the hot milk mixture very slowly into the egg mixture. Add it too quickly and you may end up with scrambled eggs!
