Vanilla Custard Recipe

Currently I am avoiding caffeine. This means no coffee or chocolate. In an effort to ameliorate feelings of deprivation I made myself pudding.  I started with my favorite custard recipe and removed the chocolate. Most puddings use milk and corn starch to thicken them. This recipe uses real cream and egg yolks instead. It turned out beautifully but I ate it all before I could take a picture.

Simple Vanilla Custard (Pudding)

  • 1 1/2 cups heavy cream
  • 1 teaspoon vanilla
  • 1/4 cup + 1 tablespoon sugar
  • 1/4 teaspoon unrefined sea salt
  • 3 egg yolks beaten
  1. Set your double boiler atop a saucepan half-full of simmering water. Pour in the cream and warm it for 3 or 4 minutes, then whisk in the vanilla, sugar and salt. Continue whisking until the sugar is dissolved.
  2. Spoon a bit of hot cream into the egg yolks to temper them, then pour the eggs into the double boiler, stirring continuously for 2 to 3 minutes. Continue stirring until the mixture thickens enough to coat the back of a spoon. This can take a little longer than one might think.
  3. Spoon the custard into individual ramekins, cover with plastic wrap to prevent it from forming a skin, and refrigerate it or serve hot.
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