Directions: |
Directions:1. In a mixing bowl combine egg yolks, sugar, salt, and flour/cornstarch. Whisk until light and foamy. Set aside
2. Heat milk, whipping cream, and vanilla bean scrapings in a medium saucepan over medium heat. Let come to an almost boil but do not boil.
Pro tip - we prevent the milk from boiling so it does not curdle the milk in the next step.
3. Once the milk has reached an almost boiling point. Carefully pour some of the hot milk mixture into the egg mixture a little at a time.
Pro tip - This has to be done gradually. Start with ¼ cup of the milk to eggs - mix thoroughly. Followed by another ¼ cup - mix thoroughly.
4. Once almost half the mixture has been added, the eggs should have been tempered. Now, pour the egg mixture back into the saucepan with the remaining milk to continue cooking.
5. Place the saucepan back on low heat and continue to cook stirring constantly. The mixture will slowly start to thicken. Continue to cook on low until the custard is thick and coats the back of your spoon.
Pro tip - This has to be cooked slowly on low heat with constant stirring or the mixture will curdle. You will notice the big bubbles start to disappear as the mixture thickens.
6. When done - strain thru a sieve. Finally, add the butter and give it a good mix.
Pro tip - straining the mixture will remove any curdled eggs and the butter will give it a nice velvety texture.
7. Cover the custard with plastic wrap making sure the plastic is in contact with the surface of the custard to prevent skin from forming.
Pro tip - a skin will make a very lumpy custard filling so we want the plastic to touch the surface of the custard.
8. Place in the fridge to cool completely. When cooled place the custard in the bowl of a stand mixer with a whisk attachment and whip for 3 minutes on high.
Pro tip - The cream in the custard will whip light and fluffy. It also gives a smooth glossy filling that looks like mousse and will hold better
9. If not using immediately continue to chill in the fridge. Once chilled your custard is ready to be used as the cake filling, trifles, tarts, or any dessert that calls for pastry cream. It is delicious on its own too. |
This recipe for Vanilla Custard is from