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Easy Vanilla-Bean Custard

Source of Recipe


From "The Little Red Barn Baking Book"



List of Ingredients



• 2 cups whole milk
  
• 1 vanilla bean
  
• 3 egg yolks
  
• 1/3 cup granulated sugar
  
• 1 Tbsp all-purpose flour
  
• 1 Tbsp cornstarch
  
• 1 Tbsp unsalted butter
  






Instructions



1. Heat the milk with the vanilla bean in a saucepan until it almost comes to a boil. Remove from the heat and leave the milk to infuse for 15 minutes.
   
   
2. Remove the vanilla bean, split it in half, and scrape out the seeds. Add the seeds to the milk and discard the bean. Heat gently until the milk is hot again. Whisk together the egg yolks, sugar, flour and cornstarch in a small bowl. Add the hot milk to the egg yolk mixture. Pour this into a clean saucepan and stir constantly over a low heat until the mixture thickens. This can take up to 15 minutes. Don't allow it to boil, as this can cause the custard to separate.
   
   
3. The custard is ready when you draw a spoon through it and you can see the bottom of the pan. Spoon the custard into a clean bowl, add the butter, and gently mix to incorporate. Serve warm, or allow to cool. Cover and keep in the refrigerator for up to 48 hours.
   
   Serves 4 to 6
   
   






Final Comments


Use fresh eggs, whole milk, and a real vanilla bean for the best flavor.