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Prep Time: 20 Minutes Cook Time: 115 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
3 1/2 cups whole milk |
8 large egg yolks |
2/3 cup sugar |
3 tablespoons cornstarch |
1/4 teaspoon salt |
1 tablespoon unsalted butter |
1 teaspoon pure vanilla extract |
Directions:
1. Heat milk in a heavy medium saucepan over medium heat until hot but not boiling.
2. Meanwhile, whisk together yolks, sugar, cornstarch, and salt in a medium bowl.
3. Add hot milk to egg mixture in a slow stream, whisking constantly, then pour custard back into saucepan. Cook over medium-low heat, stirring constantly, until thickened and registers 170°F (do not let boil). Immediately strain through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, 2 to 3 hours.
4. Cooks notes: Custard can be quick-chilled in an ice bath, stirring frequently. Custard can be chilled (in refrigerator) up to 1 day.◊
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