This is THE recipe, well, one version of THE recipe — THE CUSTARD RECIPE! See, when I was growing up custard was one of those amazing treats that I couldn’t get enough of…early on mom made mostly “baked custard” (which I make and post for all you lovely people soon, I promise, but we are low on eggs right now — thanks, Covid-19!). Baked custard is egg-white goodness, but this custard recipe — the yellow recipe — is full on stovetop egg-yolk goodness.
While baked custard can stand on its own and you can slice through it right out of the oven…drool…this custard is very much smooth, velvet creaminess that you can just pour into a glass and then let it set up (or eat it immediately, I LOVE hot custard).
When my mom discovered this custard I remember it — I remember thinking it was a whole new experience in taste and texture, but it was so damn familiar that it just made me smile. Thus began the, “Which custard do you want?” debate in the house — it was mostly internal, my siblings were already out of the house and my dad would NEVER have fought me for the right to decide which custard we were going to have — but omg, every time I asked mom for custard it was a tough decision.
I’ll spare you that decision, and just give you the stovetop one for now. Later we can introduce a contender (again, if we get some eggs). Stay well, and at home if you can!
Custard
- 2 TBL Butter or Margarine
- ¾ cup Corn Starch
- ½ tsp Salt
- 2 cups Milk
- 2 Egg Yolks (beaten)
- 1 tsp Vanilla
In a pot, melt the butter. Blend in cornstarch, sugar, and salt. Gradually add the milk. Cook over medium heat, stirring constantly until mixture thickens and boils.
Boil for 1 minute. Temper eggs by pouring a small amount of the milk mixtures into them, whisking constantly, then add the eggs back to the milk mixture — again, whisking constantly.
Boil 1 more minute, stirring constantly.
Remove from heat, stir in vanilla.
Place into dessert cups. Serve WARM or cold…philistine.
