Tested till perfect Vanilla Custard

Vanilla Custard

Alone or with a flavour add-in, this five-ingredient custard is the delicious, creamy base to all our trifles.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: December 2003

Recipe3 out of 5 based on 16 ratings.
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  • Portion size 5 cups (1.25 L)


    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
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In bowl, whisk together egg yolks, 1/2 cup (125 mL) of the milk, the sugar and cornstarch.

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).

Nutritional Information Per 1/2 cup (125 mL) : about

cal 180 pro 6g total fat 6g sat. fat 2g
carb 26g fibre 0g chol 170mg sodium 55mg

% RDI:

calcium 13 iron 4 vit A 12 folate 11
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