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Vanilla-Bean Custard


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Vanilla-Bean Custard





2½ cups whole milk

½ vanilla bean, split, scraped, and seeds reserved  

6 large egg yolks  

2/3 cup sugar  

3 tablespoons cornstarch  

¼ teaspoon salt  



• In a large saucepan, combine milk and reserved vanilla bean

seeds. Scald milk over medium-high heat.

• In a large bowl, combine egg yolks, sugar, cornstarch,

and salt, whisking well to combine. Slowly add scalded

milk, whisking well.

• Return mixture to large saucepan. Bring to a boil for 1

minute over medium-high heat, whisking continuously.

Remove from heat. Cover, and refrigerate until needed.

 

(Pictured with Boston Cream Pie Mini Trifles



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