Creamy custard blushing apple

I know, inside jokes are annoying, right? But whatever, my title belongs to that class and I like it. I made this for my kids, with a good pile of berries on top, they loved it. So did I. I ate it in bed, while reading a book, and I don’t feel bad about it.  I am not usually a regular dessert eater, but in the last week I have contributed to the consumption of: 1 loaf banana bread, 1 loaf zucchini bread, a large serving of custard and 2 ice cream cones.

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Vanilla Custard
by La Tartine Gourmande

2 1/4 cups whole milk
2 large eggs + 2 large egg yolks
1/3 cup blond cane sugar or granulated sugar
Pinch of sea salt
1 teaspoon pure vanilla extract or seeds from a vanilla bean
2 tablespoons cornstarch
Strawberries, diced, to serve

To make the custard:
In a pot, bring the milk and vanilla to a simmer.

While waiting for the milk, combine the eggs, egg yolks and sugar in a bowl and beat until mixed well.

Add the salt and cornstarch, set aside.

Once your milk reaches a simmer, slowly pour into the egg mixture, while continuously stirring.

Transfer the custard back to the pot and reheat until small bubbles form, then cook 1-3  more minutes until it thickens. (mine had bubbles upon transferring back, so I just reheated until it thickened).

Transfer the custard back to the bowl and set in an ice bath. Cover with saran wrap and let cool in the refrigerator until served.

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