| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
Ingredients
- 4 cups Whole Milk
- 2/3 cup White Sugar
- 1 tablespoon Vanilla Extract
- 6 large Eggs
- 3 tablespoons Cornstarch
- 1/2 teaspoon Salt optional
Ingredients
|
Instructions
- In a medium-saucepot add the milk, sugar, and vanilla extract.
- In a small bowl combine the eggs, cornstarch and salt and mix together with a fork or whisk until it becomes smooth, almost paste like.
- Heat the milk up, medium heat, until it gets hot and the sugar dissolves. Don't let it get too hot, not scalding or boiling, just really warm.
- Take the pot off the stovetop and pour a few tablespoons of it into the bowl of egg yolks. Stir the egg yolks really quickly, this will help prevent them from cooking. Then pour in a little bit more and keep stirring, etc. until half of the sugar milk has been incorporated. Replace the pot back on the stovetop.
- Pour in the egg/milk mixture into the pot and stir until it is all combined. Keep heating and stirring until it thickens up and comes to a rolling boil. This process will cook the eggs and give a nice thick pudding type consistency.
- Pour into small bowls and serve warm or cover them with plastic wrap and chill in the fridge for later. Enjoy!
Recipe Notes
How to Store Custard - Allow the custard to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to three days. Reheat gently on the stove.
You can Freeze Custard up to three months. However, it's important to note that the texture will likely change during the freezing and thawing process.
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