Ingredients
Equipment
Method
- Prepare the milk base - Place milk, vanilla extract, and butter in a medium saucepan. Heat over medium heat, stirring occasionally, until the mixture begins to simmer. Remove from heat immediately to prevent boiling.
- Create the egg mixture - In a separate bowl, whisk together eggs, sugar, and cornstarch until the sugar completely dissolves. The mixture should look pale and slightly thick when properly combined.
- Temper the eggs - Return the saucepan to low heat. Slowly pour the egg mixture into the warm milk while whisking constantly. This technique prevents the eggs from scrambling.
- Cook the custard - Continue cooking and stirring for 5 to 10 minutes. The custard is ready when it coats the back of a spoon and holds its shape briefly when you draw a line through it with your finger.
- Serve or chill - Serve warm immediately or transfer to a large bowl, cover with plastic wrap, and refrigerate until chilled before serving.
Notes
Storage: Store in the refrigerator for up to 3 days in an airtight container. Can be frozen for up to 3 months, though texture may change.
Variations: Try adding crushed pineapple or mashed banana for tropical flavors. For chocolate custard, add 2 tablespoons cocoa powder to the egg mixture.
Pro Tip: Use a thermometer to ensure milk reaches 180°F before removing from heat. This prevents curdling while ensuring proper temperature for tempering.