How to Make Vanilla Custard
Fill a large bowl with ice water and set aside., Cutting the vanilla pod in half and remove the seeds, saving for later., Lightly scramble the egg yolks in a small bowl and set aside., Whisk milk, sugar, and cornstarch in a tall, heavy-bottomed...
Step-by-Step Guide
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Step 1: Fill a large bowl with ice water and set aside.
An ice bath will quickly stop the cooking custard, which allows it to cool rapidly without curdling.
While you can make custards without one, professional pastry chefs know that this little trick will make better custards every time., A shallow cut all the way down the pod should allow you to gently pry the pod open.
Save both the husks and the beans inside.
If you are using vanilla extract, ignore this step and add the vanilla later, after cooking., This is your last bit of prep.
Separate the yolks from the whites and then lightly whisk the yolks with a fork
-- they don;t have to be pure liquid, just "roughed up." Set this aside near your ice bath. , Stir until their are no more clumps of cornstarch or sugar, even if it isn't totally dissolved yet.
Once it's mixed, use the end of a knife to scrape out the vanilla seeds and toss the husks in as well. , Stir the mixture occasionally.
You want the mixture to "scald," which is when small bubbles start forming around the edges of the surface.
When it does, stir for 20-30 seconds and remove from heat. , This is called "tempering" the eggs, which brings them up to heat faster.
After you add the hot milk, use your whisk to whip the whole mixture together. , This should only take 2-3 minutes.
You want it too coat the back of your stirring spoon or spatula without immediately dripping off.
If you're using vanilla extract, stir it in now., Make sure, of course, that water cannot get into the custard.
Then simply cover it with a towel or cheesecloth and let it cool down to room temperature.
For an even smoother custard, run it through a fine-mesh strainer before pouring into the chilling bowl., The custard should keep for several days in the fridge.
It can be severed with berries, on it's own, or stuffed into pastries, like eclairs. -
Step 2: Cutting the vanilla pod in half and remove the seeds
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Step 3: saving for later.
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Step 4: Lightly scramble the egg yolks in a small bowl and set aside.
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Step 5: Whisk milk
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Step 6: and cornstarch in a tall
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Step 7: heavy-bottomed saucepan
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Step 8: then add the vanilla.
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Step 9: Heat the milk mixture on medium heat until the edges start to bubble.
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Step 10: Remove the mixture from heat and pour 2-3 tablespoons of the milk into the egg bowl.
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Step 11: Add the egg mixture back to the saucepan full of milk and cook on low until thickened.
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Step 12: Pour the hot custard into a bowl and place that bowl in your ice bath to cool.
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Step 13: Chill the custard in the fridge
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Step 14: covered
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Step 15: once it has reached room temperature.
Detailed Guide
An ice bath will quickly stop the cooking custard, which allows it to cool rapidly without curdling.
While you can make custards without one, professional pastry chefs know that this little trick will make better custards every time., A shallow cut all the way down the pod should allow you to gently pry the pod open.
Save both the husks and the beans inside.
If you are using vanilla extract, ignore this step and add the vanilla later, after cooking., This is your last bit of prep.
Separate the yolks from the whites and then lightly whisk the yolks with a fork
-- they don;t have to be pure liquid, just "roughed up." Set this aside near your ice bath. , Stir until their are no more clumps of cornstarch or sugar, even if it isn't totally dissolved yet.
Once it's mixed, use the end of a knife to scrape out the vanilla seeds and toss the husks in as well. , Stir the mixture occasionally.
You want the mixture to "scald," which is when small bubbles start forming around the edges of the surface.
When it does, stir for 20-30 seconds and remove from heat. , This is called "tempering" the eggs, which brings them up to heat faster.
After you add the hot milk, use your whisk to whip the whole mixture together. , This should only take 2-3 minutes.
You want it too coat the back of your stirring spoon or spatula without immediately dripping off.
If you're using vanilla extract, stir it in now., Make sure, of course, that water cannot get into the custard.
Then simply cover it with a towel or cheesecloth and let it cool down to room temperature.
For an even smoother custard, run it through a fine-mesh strainer before pouring into the chilling bowl., The custard should keep for several days in the fridge.
It can be severed with berries, on it's own, or stuffed into pastries, like eclairs.
About the Author
Sophia Walker
Professional writer focused on creating easy-to-follow home improvement tutorials.
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