Thursday, December 20, 2012

Vanilla Custard


There are a few flavors that give me the nostalgic feeling of home and this is one to certainly add to that list. This Vanilla Custard is a quick and delicious pudding-custard dessert hybrid that pairs artfully with fresh fruit, cream pies, or served as a more elaborate dessert pudding. It thickens quickly and is so simple to make it's a wonder why I don't make it more often. I tend to eat a serving or two right off the stove and another later after it chills (on a puff pastry, mayhaps?). Try it, enjoy it, and see what new desserts come to mind as the creamy dish takes over the taste buds!

Servings: 1 quart
Prep Time: ~15 min

1 Quart Nonfat Milk
1 Teaspoon Vanilla Extract
4 Tablespoons Butter, Unsalted
1 Cup Sugar, Granulated
3 Egg Yolks
3 Tablespoons corn starch

Set aside 1/4 cup of milk. In a medium saucepan, whisk together remaining milk with the vanilla, butter, sugar on medium heat. In a small bowl, beat the egg yolks and slowly ladle in two spoonfuls of the heated mixture until the eggs are the same temperature. Pour the egg mixture into the saucepan. Dissolve the corn starch in the 1/4 cup of milk and pour into the custard, raising the temperature to medium-high. Continue stirring as it reaches a boil and the custard thickens. Pour into a container for serving/storage and allow to cool to room temperature before putting in the fridge.

The custard thickens as it sets at room temperature and when chilled - a good stir may be necessary before serving. Served warm or cold, this is a deliciously rich custard that works well for a quick comfort.

Nutrition Info (1/2 cup):
Calories 232, Total Fat: 7.5 g, Sat. Fat: 4.3g, Cholesterol: 96.4mg, Sodium: 55.6mg, Carb: 36.6g, Fiber: 0g, Sugars: 31.5g, Protein: 5.2g

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