Custard Cream

1. 1

   In 2-quart saucepan, combine half and half or light cream, sugar, cornstarch, salt and egg yolk.

2. 2

   Cook over medium heat, stirring constantly, until mixture coats a spoon well, about 15 minutes (mixture should be about 170u00b0 to 175u00b0, but do not boil or it will curdle).

3. 3

   Remove custard from heat.

4. 4

   Stir in vanilla. Pour into bowl.

5. 5

   To keep skin from forming as custard cools, press plastic wrap directly onto surface of Custard Cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.