Vanilla Custard

Use this basic vanilla pastry cream as a base for a summer fruit tart, to fill airy Long John doughnuts with decadence, or simply eat it as a sweet custard at the end of a meal.

Vanilla Custard
Use this basic vanilla pastry cream as a base for a summer fruit tart, to fill airy doughnuts, or simply eat it as a sweet custard at the end of a meal.
Yield: makes about 1 1/2 cups
Time: 1 hour

Ingredients

  • 13 cup sugar
  • 3 egg yolks
  • 2 Tbsp. cornstarch
  • 2 Tbsp. unsalted butter
  • 1 12 tsp. vanilla extract
  • 1 cup milk

Instructions

  1. Whisk sugar, yolks, and cornstarch in a 1-qt. pan until smooth. Add butter, vanilla, and milk; bring to a boil. Reduce heat to medium; cook, stirring, until custard is thick, 3-5 minutes. Pour through a mesh strainer into a bowl; cover surface with plastic wrap. Chill completely.