Today, August 17, 2013 is National Vanilla Custard Day. A custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Recipe 1/4 cup sugar 2 tablespoons, 2 teaspoons cornstarch 1/4 teaspoon salt 16 ounces (2 cups) whole milk 2 egg yolks 1 tablespoon butter 1 teaspoon vanilla extract Start by combining the dry ingredients in a small saucepan. Whisk them together. The littler the whisk, the better. Pour in the milk… …whisk it all together thoroughly, checking the corners of the pan to make sure there’s no clumped-up starch hiding there. Put the pan over medium-high heat and bring it to a boil. It’ll thicken noticeably. Pour about a third of the mixture over your egg yolks to temper them (i.e. gently bring them up to temperature)… …whisk, and pour the whole mess back into the saucepan. Bring the mixture back to a simmer for about twenty seconds, then remove the pan from the heat. Whisk in the butter… …pour in a little vanilla extract… …and you’re done! Pour the custard (pudding) into serving cups if that’s how you intend to present it.
One of my favorite dishes, but before putting into serving cups I put a little maple syrup in the bottom, then top with whipped cream. No calories in that
