Updated Nov 24, 2014Chatelaine
- WHISK sugar with yolks in a large bowl until pale and fluffy, 1 min. Whisk in cornstarch until combined.
- HEAT milk in a medium saucepan over medium-high until it starts to simmer. Slowly pour hot milk into yolk mixture, whisking constantly, until combined. Pour mixture back into saucepan and set over medium-low. Continue cooking, using a wooden spoon to stir constantly, until mixture has thickened and coats back of spoon, 8 to 10 min. Strain through a fine mesh sieve. Stir in vanilla. Press a piece of plastic wrap on surface and refrigerate until cold, about 1 hour.
Serving Tip: This homemade vanilla custard pairs perfectly with our Apple crumble pie. Get the recipe.