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Milk is being poured into a saucepan as the vanilla custard is being prepared.
Elizabeth

Warm Vanilla Custard

My English inspired vanilla custard is the perfect accompinament to many desserts. This recipe is simple to make and adds another layer to many desserts. Vanilla custard is also lovely served on its own.
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Prep Time 5 minutes
Cook Time 7 minutes
Servings: 6
Course: Dessert
Cuisine: English
Ingredients Method Notes

Ingredients
  

  • 1 cup Heavy Whipping Cream
  • 1 cup 2 percent Milk
  • 1/3 cup Granulated Sugar
  • 4 Large Egg yolks
  • 2 tsp Vanilla
  • 2 1/2 tsp Cornstarch

Method
 

  1. In a medium bowl, whisk the egg yolks, sugar, and cornstarch together until fully combined.
  2. Using a medium heavy-bottomed saucepan, add milk, heavy whipping cream, and vanilla. Stir over medium-low heat (until small bubbles begin to form).
  3. *Set aside 1/3 cup of the hot milk mixture to temper the eggs. (Basically, add this 1/3 cup hot milk mix to the eggs while stirring quickly. Then add all the egg mixture into the saucepan with the milk and cream.) Stir as you pour eggs into the milk.
  4. Cook on low heat until the custard begins to thicken (stirring constantly). Custard is ready just before it comes to a low boil.
  5. The custard will continue to thicken as it cools.
  6. Cool for a bit and then drizzle over your desired dessert. This recipe is also declious eaten on its own- warm or cold.

Notes

*Store leftovers in the refrigerator in an airtight container.
*Be patient with this recipe, do not turn up the heat- or the custard is likely to burn on the bottom.
*If you find the eggs cook a little in the custard- you can also use a metal sieve to separate the small egg bits from the custard.