Basque Custard
 
Ingredients
  • 2 cups (480 grams) whole milk
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved
  • ⅓ cup (67 grams) granulated sugar
  • ⅓ cup (40 grams) cornstarch
  • 4 large egg yolks (74 grams)
  • 1 large egg (50 grams)
  • 2 tablespoons (16 grams) all-purpose flour
  • ½ teaspoon (1.5 grams) kosher salt
Instructions
  1. Place a fine-mesh sieve over a medium bowl.
  2. In a medium saucepan, heat milk and reserved vanilla bean seeds over medium heat until steaming. (Do not boil.)
  3. In a medium bowl, whisk together sugar, cornstarch, egg yolks, egg, flour, and salt. Gradually whisk hot milk mixture into sugar mixture. Return mixture to saucepan, and cook, whisking constantly, until bubbly and very thick, 2 to 6 minutes. Strain through prepared sieve. Cover with a piece of plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Use warm.
Recipe by Bake from Scratch at https://bakefromscratch.com/basque-bundt-cake/