Vanilla Custard Cream

Instructions

1. Heat the Milk

In a medium saucepan, combine the milk and ½ of the sugar (¼ cup) over medium heat.
If using a vanilla bean, add the seeds and pod to the milk.
Heat until steaming and small bubbles form around the edges—do not boil.
Remove from heat.

2. Prepare the Egg Mixture

In a medium bowl, whisk together the egg yolks and remaining ¼ cup of sugar until pale and slightly thickened.
Whisk in the cornstarch and salt until completely smooth and lump-free.

3. Temper the Eggs

While whisking the egg mixture constantly, slowly pour in one-third of the hot milk in a thin stream.
This step gently raises the temperature of the eggs without scrambling them.

4. Thicken the Custard

Pour the tempered egg mixture back into the saucepan with the remaining milk.
Return to medium heat and whisk constantly, reaching into the corners of the pan, until the custard thickens and begins to bubble slowly.
Continue whisking for 1–2 minutes to cook out the starchy taste.

5. Finish the Cream

Remove from heat.
Whisk in the butter and vanilla extract (if using extract; remove the vanilla bean pod if used).

6. Cool and Store

Strain the custard through a fine-mesh sieve into a clean bowl for a silky-smooth finish.
Press a piece of plastic wrap directly onto the surface to prevent a skin from forming.
Let cool to room temperature, then refrigerate for at least 2 hours, or until fully chilled and set.

Chef’s Notes

• For a Lighter Texture:
  Fold in ½ cup of whipped cream after chilling to create a Crème Légère.

• Flavor Variations:
  Infuse the milk with citrus zest, a cinnamon stick, or 1 tbsp espresso powder before heating.
  Strain before tempering the eggs.

• Ensure Success:
  Whisk constantly and thoroughly during cooking to prevent lumps and achieve a smooth, velvety texture.