Welcome to the world of homemade custard! This Timeless Vanilla Custard is a silky, smooth dessert that will transport you back to simpler times. It's the perfect way to end a meal with elegance and is surprisingly simple to whip up.
The base of this custard consists of whole milk and heavy cream, which together create a rich and luxurious texture. The vanilla bean is the star of the show, providing a depth of flavor that you just can't get from extract. Egg yolks thicken the mixture into a luscious pudding, while granulated sugar adds the perfect touch of sweetness. Finally, a pinch of salt enhances the flavors without being noticeable on its own.
This custard pairs beautifully with fresh berries or a drizzle of caramel sauce. For a bit of crunch, try serving it with a side of biscotti or a delicate almond tuile. It also makes a luxurious base for a trifle or as a filling for pastries.
Start by combining the milk, heavy cream, and the seeds from your vanilla bean in a medium saucepan. Heat this over medium heat until it's just about to simmer. You'll know it's ready when you see tiny bubbles forming around the edges — no need to let it boil!
In a separate bowl, whisk together the egg yolks, sugar, and salt until the mixture becomes pale and slightly thickened. This step is crucial as it ensures your custard will have that perfect silky texture.
The next step is to temper the egg mixture. Slowly pour the hot milk mixture into the egg yolks while whisking constantly. This gradual process prevents the eggs from scrambling. Once combined, return everything to the saucepan.
Cook the mixture over low heat, stirring constantly. You'll want to use a wooden spoon or a heat-resistant spatula for this. Keep stirring until the custard thickens enough to coat the back of your spoon. It's ready when you can draw a line through the custard on the spoon, and it holds its shape.
Take the saucepan off the heat and strain the custard into a clean bowl. This step removes any little bits that might have cooked too quickly. Let it cool slightly, then cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Pop it in the fridge, and it's ready to serve when chilled.
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