ULTIMATE VANILLA CUSTARD

9 large egg yolks

3/4 cup granulated sugar

1/4 cup cornstarch

1/2 tsp salt

1 vanilla bean pod

3 cups whole milk

2 tbsp unsalted butter, cubed

2 tsp vanilla extract

In a medium-size heatproof bowl, whisk together the egg yolks, sugar, cornstarch and salt until smooth. Set aside.

Halve the vanilla bean lengthwise and using the back of a knife, scrape seeds from the pod halves into a medium saucepan. Add the scraped pod halves and the milk. Bring the mixture to a simmer over medium heat, stirring frequesntly. Remove from the heat.

Gradually ladle half the hot mixture into the yolk mixture, whisking constantly. Return egg yolk mixture to the remaining milk mixture in the saucepan. Cook over medium heat. whisking constantly, until mixture boils and thickens, about 8 to 10 minutes. Remove from the heat and stir in the butter and vanilla extract until combined. Pour through a fine mesh strainer into a large heatproof bowl. Remove and discard vanilla pod halves. Cover custard with plastic wrap pressed directly onto the surface. Chill until cold. This will take approximately two hours.

Store with the plastic wrap still pressed against the surface, in the refrigerator up to 3 days.

This makes an excellent custard to use in trifles, etc. Also great served with fresh fruit or berries.

file photo for reference