Get the Recipe: Vanilla Custard


  • 3 cups whole milk
  • 8 large egg yolks
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, softened
  • 1 1/4 teaspoon vanilla


  • Heat milk in a heavy saucepan over moderate heat until hot, but not boiling.
  • While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
  • Gradually add 1 cup of hot milk to yolk mixture, whisking constantly. Transfer egg mixture back to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 8 to 12 minutes (do not boil).
  • Take off heat and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.