Prep 10 mins
Cook 3 hrs
I use this recipe to make my Stars and Stripes Berry Trifle. It comes together very easily; I sometimes reduce the sugar by a tablespoon if I'm in the mood for something a bit less sweet, but either way it's delicious! Cooking time includes time to chill. Note: If you use this recipe to make the trifle, be sure to double it to get the needed four cups.
- 2 cups heavy cream
- 1⁄2 cup sugar
- 1 pinch table salt
- 5 large egg yolks
- 3 tablespoons cornstarch
- 4 tablespoons unsalted butter, COLD, cut into 4 pieces
- 1 1⁄2 teaspoons vanilla extract
- Heat cream, 6 T. sugar and salt in a heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.
- Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 T. sugar until sugar begins to dissolve. Whisk in cornstarch until misture is pale yellow and thick, about 30 seconds.
- When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medim heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute.
- Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface and refrigerate until set, at least 3 hours or up to 2 days.
This was delicious, and very easy to make. My guests were practically licking the bowl! I used the custard with the Stars and Stripes Berry Trifle recipe. I made the custard the night before, which saved time. This is a new favorite for my family.
A real light creamy custard to use up those egg yolks that you are sometimes left with. (I had them leftover from Navel Orange Soufflé). I will use this for many recipes that call for a custard. Tonight though I served it with Stewed Rhubarb for a simple end to our dinner. You have a winner here :) A 'keeper' for me:)