MAKES: 16 SERVINGS
SERVING SIZE: 1/2 CUP
PREP: 10 MINS
COOK: 25 MINS
COOL: 1 HR
5 1/2 cups milk
2 cups heavy cream
1 vanilla bean, split lengthwise, seeds scraped and reserved
1 1/2 cups sugar
1 teaspoon kosher salt
6 large egg yolks
- In a large heavy-bottom saucepan, heat the milk, cream, and vanilla bean, and reserved seeds over medium heat just until scalded (just before the boiling point). Remove from heat, add sugar and salt, then whisk until sugar is dissolved. Discard the vanilla bean.
- In a medium bowl, whisk the egg yolks. To temper the eggs, slowly whisk about 2 cups of the warm milk mixture into the eggs. Whisk the milk-egg mixture into remaining milk mixture in pan.
- Place saucepan over very low heat. Cook, whisking constantly, for 10 to 15 minutes, until mixture is thickened (coats back of metal spoon). Remove from heat. Strain custard to remove any lumps. Cool for 1 hour. Cover and refrigerate until ready to serve (up to 3 days). Serve chilled.
From the Test Kitchen
If you don’t have a vanilla bean, stir in 1 tablespoon vanilla after thickening.
To cool custard quickly, place the pan with custard into a sink of ice water for 1 to 2 minutes, stirring constantly.
Nutrition Facts (Aunt June’s Boiled Custard)
Per serving: 240 kcal , 14 g fat (9 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 126 mg chol. , 169 mg sodium , 24 g carb. , 0 g fiber , 23 g sugar , 4 g pro.