Vanilla Custard

Ingredients

• 6 Egg Yolks
• 1/2 cup Granulated Sugar
• 2 cups Heavy Cream
• 1 cup Whole Milk
• 1 Vanilla Bean
• 1 teaspoon Vanilla Extract
• 1 tablespoon Cornstarch
• 1/4 teaspoon Pinch of Salt
• 1 tablespoon Butter
• 1/2 teaspoon Lemon Zest
• 1/4 teaspoon Nutmeg

Instructions

1. 1

   In a medium bowl, whisk together the egg yolks, sugar, cornstarch, and salt until light and pale.

2. 2

   In a saucepan, combine the heavy cream, milk, and vanilla bean (split and scraped). Heat over medium heat until just simmering.

3. 3

   Remove the vanilla bean from the cream mixture. Temper the egg mixture by slowly whisking in about 1/2 cup of the hot cream mixture.

4. 4

   Pour the tempered egg mixture back into the saucepan with the remaining cream mixture.

5. 5

   Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the custard thickens enough to coat the back of the spoon. This will take about 5-8 minutes. Do not boil.

6. 6

   Remove from heat and stir in the vanilla extract, lemon zest and butter.

7. 7

   Pour the custard through a fine-mesh sieve into a bowl to remove any lumps.

8. 8

   Divide the custard into individual serving dishes. Sprinkle with a pinch of nutmeg.

9. 9

   Cover with plastic wrap, pressing the wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until chilled. Serve cold or warm.

Recipe Variations

• →Try adding different herbs for variety.
• →Substitute ingredients based on dietary needs.