Stirred stove-top custard: vanilla
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Stirred stove-top custard: vanilla
  Stove top    Custard    Vanilla    Pudding  
Last updated 6/12/2012 1:25:01 AM. Recipe ID 58799. Report a problem with this recipe.
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      Title: Stirred stove-top custard: vanilla
 Categories: Pudding
      Yield: 6 Servings
 
  2 3/4 c  Milk
      1 c  Heavy cream; or light
      1    Vanilla bean; split lengthws
    3/4 c  Sugar
    1/4 c  Cornstarch
      1 pn Salt
      4    Egg yolks; room temp
      2 tb Unsalted butter; softened
      2 ts Vanilla extract
 
  This is pudding to many people, whether remembered as ultimate
  comfort fare or associated with the nursery table. It is what the
  boxed mixes try to emulat but can not match -- a stirred-from-scratch
  homey tradition. Although using cornstarch as the thickener yields a
  smoother pudding, you may choose to substitute about twice as much
  all-purpose flour. For an even smoother custard, cook the pudding in
  the top of a double boiler set over simmering water.
  
  In a heavy saucepan, combine 2 cups of the milk, the cream, and
  vanilla bean. Place over medium-low heat and warm the mixture until
  bubbles form around the edges of the pan. Remove the vanilla bean and
  scrape the seeds into the milk mixture. Keep warm.
  
  In the top pan of a double boler or in a heavy saucepan, stir
  together the sugar, cornstarch, and salt. Stir in the remaining 3/4
  cup milk and mix well. Add the egg yolks and whisk to blend. Strain
  the warm milk through a fine-mesh sieve into a pitcher, then slowly
  whisk it into the sugar mixture. Place over simmering water or low
  heat and cook, stirring or whisking constantly, until thickened,
  about 10 minutes; do not allow to boil. Cover and cook about 8
  minutes longer, whisking or stirring several times. Then, while still
  over the heat, beat with a hand-held mixer set on medium speed or
  with a wire whisk until very smooth, about 2 minutes.
  
  Remove from the heat. Add the butter and vanilla extract and stir
  until the butter melts.
  
  Spoon the custard into 6 individual custard cups or other dessert
  dishes or into a 2-quart casserole dish. Cover with plastic wrap,
  pressing it directly onto the surface of the pudding. Set aside to
  serve warm, or cool to room temperature and refrigerate until
  chilled, at least 2 hours or for as long as 24 hours.
  
  Also see "VARIATIONS"
  




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Recipe ID 58799 (Apr 03, 2005)

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