Vanilla Custard
  • 2 cups plus 1 tablespoon (495 grams) whole milk
  • 1 teaspoon (4 grams) vanilla extract
  • 6 medium egg yolks (102 grams)
  • ⅓ cup plus 1 tablespoon (79 grams) castor/superfine sugar
  • 2½ tablespoons (20 grams) cornstarch
  • 2½ tablespoons (20 grams) all-purpose flour
  1. In a medium saucepan, heat milk and vanilla over medium heat until steaming. (Do not boil.) Set aside to infuse, about 5 minutes.
  2. In a medium bowl, whisk together egg yolks, castor sugar, cornstarch, and flour. Slowly add warm milk mixture to egg yolk mixture, whisking constantly. Strain through a fine-mesh sieve into a clean saucepan, and cook over medium-low heat until thickened, 2 to 3 minutes.
  3. Transfer to a medium bowl, and cover with a piece of plastic wrap, pressing wrap directly onto surface of custard to prevent a skin from forming. Refrigerate until completely cool. Custard can be refrigerated for up to 3 days.
Recipe by Bake from Scratch at