My mother an her Western European heritage was all about creamy, dreamy desserts including cream pies, cakes, and puddings. One of my favorites was always traditional vanilla custard, you know the kind that you have to make on the stove and it forms a skin when cooled? Yep, that kind. I could, and can still, devour it any time it’s set in front of me.
My family adores it as well, but the old-school way of tempering the egg yolks was a bit much for my already fractured days so I looked for an easier way to make it without tempering. It does exist, I’m happy to say, and this method is simple and very rewarding compliments of GroupRecipes.
Ingredients for Homemade Vanilla Custard
- 4 Egg yolks
- 3 Tablespoons Cornstrach
- 1/2 teaspoon salt
- 1/2 Cup sugar
- 3 cups milk
- 2 Tablespoons butter
- 3 teaspoons vanilla extract (really try to use the good stuff)