Description
This is really delicious on its own, but I use it mainly to serve alongside brownies, bread pudding, apple pie, berries, or poached pears. You can either make this as a thicker cream or as a sauce. I love it as a cream for berries, poached pears or brownies and as a sauce over apple pie or bread pudding. Serve chilled over warm or cool desserts or just eat it on its own as a custard.
Ingredients
- 2 ½ cups whole milk, divided
- 1 tablespoon cornstarch, or more as desired
- ⅓ cup white sugar
- 2 egg yolks
- 1 teaspoon vanilla extract
Instructions
- Heat 2 cups milk in a heavy saucepan over low heat until simmering
- about 5 minutes.
- Beat remaining 1/2 cup milk and cornstarch together in a bowl using a whisk until dissolved; add sugar and egg yolks and beat until smooth. Slowly pour milk mixture into simmering milk while gently whisking the simmering milk; simmer
- stirring frequently
- until thickened
- about 3 minutes. Remove saucepan from heat and stir vanilla extract into sauce.
- Pour the sauce through a wire mesh sieve into a bowl to remove any cornstarch lumps. Place a piece of plastic wrap on top of the sauce
- ensuring the plastic wrap is touching the sauce to prevent a skin from forming; cool to room temperature
- about 20 minutes.
- Move sauce to refrigerator and chill completely cold
- at least 30 minutes.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 1 hr 10 mins
Servings: 6