This is a quick and easy vanilla custard I whipped up to use in a trifle for our family’s Christmas dinner. But you can just as well enjoy it as is.
1. In a medium bowl, whisk the egg yolks with 1/2 cup milk, sugar, cornstarch and salt.
2. In the top of a double boiler with simmering water in the bottom pot, heat the remaining 1 1/2 cups of milk until steaming.
3. In a slow and steady stream, whisk the hot milk into the egg yolk mixture.
4. Return the mixture to the double boiler and stir continuously over medium heat. The custard will slowly warm up, then thicken all of a sudden. Remove from the heat.
5. Stir in the butter and vanilla extract.
6. Remove from heat and let it cool.
Note: I used all of my vanilla beans to make vanilla extract, but if you’ve got a bean hanging around, you can scrape the seeds into the milk to infuse as it heats. If not, you can use any good quality vanilla extract.
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Very nice consistency, good flavor, but I will use less vanilla extract next time. There is a hint of the extract flavor though. Using vanilla beans instead of extract would take care of this… But I don’t keep vanilla beans.
That being said, my Scotish husband likes it a lot as a traditional British custard. “I could eat this all day”.
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