Stirred Stove-Top Custard: Vanilla

Title:
Stirred Stove-Top Custard: Vanilla

Yield:
6 Servings

Categories:
Pudding




Ingredients:





 2 3/4 c  Milk


     1 c  Heavy cream; or light


     1    Vanilla bean; split lengthws


   3/4 c  Sugar


   1/4 c  Cornstarch


     1 pn Salt


     4    Egg yolks; room temp


     2 tb Unsalted butter; softened


     2 ts Vanilla extract






 This is pudding to many people, whether remembered as ultimate comfort fare


 or associated with the nursery table. It is what the boxed mixes try to


 emulat but can not match -- a stirred-from-scratch homey tradition.


 Although using cornstarch as the thickener yields a smoother pudding, you


 may choose to substitute about twice as much all-purpose flour. For an even


 smoother custard, cook the pudding in the top of a double boiler set over


 simmering water.


 


 In a heavy saucepan, combine 2 cups of the milk, the cream, and vanilla


 bean. Place over medium-low heat and warm the mixture until bubbles form


 around the edges of the pan. Remove the vanilla bean and scrape the seeds


 into the milk mixture. Keep warm.


 


 In the top pan of a double boler or in a heavy saucepan, stir together the


 sugar, cornstarch, and salt. Stir in the remaining 3/4 cup milk and mix


 well. Add the egg yolks and whisk to blend. Strain the warm milk through a


 fine-mesh sieve into a pitcher, then slowly whisk it into the sugar


 mixture. Place over simmering water or low heat and cook, stirring or


 whisking constantly, until thickened, about 10 minutes; do not allow to


 boil. Cover and cook about 8 minutes longer, whisking or stirring several


 times. Then, while still over the heat, beat with a hand-held mixer set on


 medium speed or with a wire whisk until very smooth, about 2 minutes.


 


 Remove from the heat. Add the butter and vanilla extract and stir until the


 butter melts.


 


 Spoon the custard into 6 individual custard cups or other dessert dishes or


 into a 2-quart casserole dish. Cover with plastic wrap, pressing it


 directly onto the surface of the pudding. Set aside to serve warm, or cool


 to room temperature and refrigerate until chilled, at least 2 hours or for


 as long as 24 hours.


 


 Also see "VARIATIONS"


 


 Source: James McNair's Custards, Mousses & Puddings


 Posted to MM-Recipes Digest V4 #049 by Linda Place


 
on Feb 17, 1997.