•Custard can be quick-chilled in an ice bath, stirring frequently.
•Custard can be chilled (in refrigerator) up to 1 day.◊
Recipe information
Total Time
2 1/4 hr (includes chilling)
Yield
Makes about 4 cups
Ingredients
Preparation
Step 1
Heat milk in a heavy medium saucepan over medium heat until hot but not boiling.
Step 2
Meanwhile, whisk together yolks, sugar, cornstarch, and salt in a medium bowl.
Step 3
Add hot milk to egg mixture in a slow stream, whisking constantly, then pour custard back into saucepan. Cook over medium-low heat, stirring constantly, until thickened and registers 170°F (do not let boil). Immediately strain through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, 2 to 3 hours.
