Creamy Vanilla Pudding Mixture
Craft Your Own Homemade Vanilla Custard
Craving a sweet, comforting dessert that brings back childhood memories? Look no further than this easy-to-make vanilla custard. This intensely-flavored custard is not only perfect on its own, but it also shines as a key layer in our Pluot-Amaretti Trifle. Here's a quick guide to create your own vanilla custard.
Time: 25 minutes (plus chilling time) | Difficulty: Easy
Ingredients
- 4 cups whole milk
- 3/4 cup granulated sugar
- 8 large egg yolks
- 1/4 cup cornstarch
- 2 vanilla beans, split lengthwise and seeds scraped, seeds and pods reserved
- 3/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, cut into small pieces
Instructions
- In a large saucepan, combine the milk, sugar, egg yolks, cornstarch, all the vanilla bean pods (including seeds), and salt. Whisk together until combined.
- Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens significantly, about 20 to 25 minutes. The custard should be thick enough to clearly separate when you draw a spoon through it and should not reform immediately. Meanwhile, set a fine mesh strainer over a large bowl and set aside.
- Once the custard is ready, remove it from the heat. Pour the custard through the strainer into the bowl, using a rubber spatula to carefully press on the custard to help it pass through and remove any lumps. Stir in the butter until fully melted and smooth.
- Allow the custard to cool for 10 minutes at room temperature, then cover the custard's surface directly with plastic wrap and refrigerate until chill.
- Once chilled, the custard can be enjoyed on its own or used as a decadent layer in our Pluot-Amaretti Trifle.
Acknowledgement
Knowing the right steps to make vanilla bean custard is crucial. Here's a simplified version to help you get started:
- Ingredients: 1 cup whole milk, 1/2 vanilla bean, 3 tablespoons granulated sugar, 2 tablespoons cornstarch, 2 large egg yolks, 1 tablespoon salted butter
- Steps: Prepare the vanilla milk by simmering the milk with the vanilla bean, mix the sugar, cornstarch, and egg yolks, temper the egg mixture with the vanilla milk, cook over low heat until thickened, and finish with butter.
Tips:
- For optimal texture, ensure the custard thickens sufficiently to coat the back of a spoon.
- Customize the flavor by substituting vanilla extract if desired.
- Store leftovers in the fridge for up to 2 days, do not freeze.
This simplified version of vanilla bean custard requires only 1 cup of whole milk, 1/2 vanilla bean, 3 tablespoons of granulated sugar, 2 tablespoons of cornstarch, 2 large egg yolks, and 1 tablespoon of salted butter. Prepare the vanilla milk by simmering the milk with the vanilla bean, then mix the sugar, cornstarch, and egg yolks. Temper the egg mixture with the vanilla milk, cook over low heat until thickened, and finish with butter for an optimal texture.Customize the flavor by substituting vanilla extract if desired, and store leftovers in the fridge for up to 2 days, do not freeze.Recipes using this custard, such as the Pluot-Amaretti Trifle, highlight its decadent nature and versatility.
