Vanilla Custard
This recipe makes 5 cups servings
Nutritional Info |
|
|---|---|
| Per 1/2 cup (125 mL) : about | - |
| cal | 180 |
| pro | 6 g |
| total fat | 6 g |
| sat. fat | 2 g |
| carb | 26 g |
| fibre | 0 g |
| chol | 170 mg |
| sodium | 55 mg |
| % RDI: | - |
| calcium | 13 |
| iron | 4 |
| vit A | 12 |
| folate | 11 |
Alone or with a flavour add-in, this five-ingredient custard is the delicious, creamy base to all our trifles.
Ingredients
-
8 egg yolks
4 cups (1 L) milk
3/4 cup (175 mL) granulated sugar
1/2 cup (125 mL) cornstarch
1 tbsp (15 mL) vanilla
Preparation
In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook, stirring, until mixture is thick enough to mound on spoon, 3 to 5 minutes.
Strain through fine sieve into clean bowl; stir in vanilla. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)
Additional information : Variation
Small Vanilla Custard: For Personal Sour Cherry and Lemon Trifles, follow the recipe above but use the following measures: 3 egg yolks; 1-1/3 cups (325 mL) milk; 1/4 cup (50 mL) granulated sugar; 3 tbsp (50 mL) cornstarch; 1 tsp (5 mL) vanilla.
Makes 1-1/2 cups (375 mL).
Source : Canadian Living Magazine: December 2003
- Keywords : Dessert; Simmer; Refrigerate/Chill; Make-Ahead; Eggs; Vanilla; Sugar; Milk;
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