Vanilla Bean Custard Recipe

Vanilla Bean Custard Recipe
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Ingredients
  1. 4 cups whole milk
  2. 3/4 cup granulated sugar
  3. 8 large egg yolks
  4. 1/4 cup cornstarch
  5. 2 vanilla beans, split lengthwise and scraped, seeds and pods reserved
  6. 3/4 teaspoon kosher salt
  7. 3 tablespoons unsalted butter, cut into small pieces
Instructions
  1. Combine milk, sugar, yolks, cornstarch, vanilla beans (including pods), and salt in a large saucepan and whisk to combine.
  2. 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.
  3. 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.
  4. 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.
  5. Pluot-Amaretti Trifle Recipe
  6. Ingredients
  7. 3 tablespoons orange-flavored liqueur, such as Cointreau
  8. 1 tablespoon granulated sugar
  9. 1 1/2 pounds pluots, pitted and thinly sliced (about 5 cups)
  10. 4 cups Vanilla Bean Custard
  11. 2 (7-ounce) packages amaretti or other crisp almond cookies, broken into large pieces
  12. 1 cup chilled heavy cream
  13. 1 cup sliced, toasted almonds
  14. INSTRUCTIONS
  15. 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.
  16. Place a clean whisk and a large, clean glass or metal bowl in the freezer.
  17. 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.
  18. 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.
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