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Creamy Vanilla Bean Custard
"Ingredients 1 tbsp vanilla bean paste 1 cup whole milk 1 cup heavy cream 5 egg yolks, at room temperature 1 ¼ cups granulated sugar ¼ tsp salt ¼ cup cornstarch 1 tbsp unsalted butter 2 tsp pure vanilla extract Recipe Add milk and heavy cream into saucepan (On medium-low heat, just enough to simmer) Put vanilla bean paste and egg yolks into a stand mixer with whisk or paddle. Beat on low speed until combined. Then slowly add the granulated sugar, followed by the salt. Make speed to medium high and beat the egg-sugar mixture until thick (Should be a whitish color) for about 5 minutes. Lower the speed to low, and beat in the cornstarch. Pour the hot milk and cream, slowly into the stand mixer (Beat until incorporated) Transfer mixture back into the saucepan and cook over medium-low heat. (Stir constantly) until thick. 5 minutes. (Yellow color) Whisk until glossy and smooth 3-4 minutes (Whisk) Take off heat and put in fine mesh strainer. Then stir in butter and vanilla (Extract) Use plastic wrap, and put custard on. Put in refrigerator for up to 5 days (Best if used quick)"
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Indulge in the velvety richness of this creamy vanilla bean custard, crafted with whole milk, heavy cream, and tempered egg yolks. Perfectly sweetened and infused with a rich vanilla flavor, this custard will elevate any dessert or stand alone as a luxurious treat. Chill it for a refreshing dessert that showcases the essence of pure vanilla, perfect for any occasion.
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