Vanilla Bean Custard Recipe
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- 4 cups whole milk
- 3/4 cup granulated sugar
- 8 large egg yolks
- 1/4 cup cornstarch
- 2 vanilla beans, split lengthwise and scraped, seeds and pods reserved
- 3/4 teaspoon kosher salt
- 3 tablespoons unsalted butter, cut into small pieces
- Combine milk, sugar, yolks, cornstarch, vanilla beans (including pods), and salt in a large saucepan and whisk to combine.
- Place over medium heat and cook, stirring constantly, until mixture is thick and, when you draw a spoon through the custard, there is a distinct separation and it doesn’t immediately fall back on itself, about 20 to 25 minutes. Meanwhile, nest a fine mesh strainer in a large bowl and set aside.
- When custard is ready, remove from heat, pour into the nested strainer, and push on the custard with a rubber spatula to pass through and remove any lumps. Stir in butter until melted and smooth.
- Cool 10 minutes at room temperature, then place a piece of plastic wrap directly on top of the custard’s surface and place in the refrigerator to cool completely. Serve on its own or use in our trifle.
- Pluot-Amaretti Trifle Recipe
- 3 tablespoons orange-flavored liqueur, such as Cointreau
- 1 tablespoon granulated sugar
- 1 1/2 pounds pluots, pitted and thinly sliced (about 5 cups)
- 4 cups Vanilla Bean Custard
- 2 (7-ounce) packages amaretti or other crisp almond cookies, broken into large pieces
- 1 cup chilled heavy cream
- 1 cup sliced, toasted almonds
- Whisk together liqueur and sugar in a large, nonreactive bowl until well combined. Add pluots and toss to coat. Set aside for 10 minutes to macerate. Drain pluots and reserve juices separately.
- Place a clean whisk and a large, clean glass or metal bowl in the freezer.
- Use a 3-quart glass dish or trifle dish for assembly. Start by spreading 1/4 of the custard over the bottom. Evenly cover with 1/3 of the broken cookies, then drizzle 1/2 of the reserved fruit juices over the cookies. Layer another 1/4 of the custard over the cookies and evenly cover the custard with 1/2 of the fruit. Repeat the whole layering process. Top the final layer of custard with the remaining cookies.
- Using the chilled bowl and whisk, whip the chilled cream to medium peaks. Top the trifle with the whipped cream. Cover and refrigerate at least 3 hours or overnight. Sprinkle with almonds just before serving.