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Basic Vanilla Custard

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Ingredients

Adjust Servings:
2 cups milk
2 tablespoons cornstarch
1/3 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla

Nutritional information

196.5
Calories
61 g
Calories From Fat
6.8 g
Total Fat
3.6 g
Saturated Fat
110.1 mg
Cholesterol
95.9 mg
Sodium
26.3 g
Carbs
0 g
Dietary Fiber
16.8 g
Sugars
7.2 g
Protein
168g
Serving Size

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Basic Vanilla Custard

Features:
    Cuisine:

    Thanks, lost my recipe. As for the question about short cooking time and salmonella, 3.5 mins at 140 is sufficient. Bringing this mixture to the point where it's not yet boiling (likely a little >165) for 3 minutes total seems to satisfy the safety requirement. The internet is a wonderful thing. https://bit.ly/3rPZsz2

    • 40 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Basic Vanilla Custard, My mother’s recipe–eat on its own or pour over canned peaches or guavas or, my fave, bread pudding If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs , Thanks, lost my recipe As for the question about short cooking time and salmonella, 3 5 mins at 140 is sufficient Bringing this mixture to the point where it’s not yet boiling (likely a little >165) for 3 minutes total seems to satisfy the safety requirement The internet is a wonderful thing ly/3rPZsz2, Im gonna try this


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    Steps

    1
    Done

    Have Eggs Ready in a Bowl, and Set Aside Where It Will Be Within Reach.

    2
    Done

    Using a Whisk, Combine Milk, Sugar and Cornstarch in a Medium Saucepan Over Medium Heat on Stovetop. Allow Milk to Scald (heat to the Point When Tiny Bubbles Form Around Edges of Pan). Whisk Occasionally to Prevent Cornstarch from Clumping on Bottom Edges of Pan.

    3
    Done

    Remove Milk Mixture from Heat, Preferably to a Burner That's Turned Off.

    4
    Done

    Mix About 2 Tablespoons of Scalded Milk Mixture Into Eggs Using Whisk, Then Introduce Eggs Into Milk Mixture in a Slow Stream, Whisking Milk Mixture Constantly.

    5
    Done

    Immediately Return Pan to Heat and Whisk Gently Until Custard Thickens, Another Two or Three Minutes. Do not Allow to Boil. (if You Find That You Have Egg White Strands in Custard, Feel Free to Pass It Through a Fine-Mesh Sieve Into a Different Bowl Now.)

    6
    Done

    Remove Pan from Heat and Stir in Vanilla.

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