Easy Custard

1. 1

   Heat cream, 6 T. sugar and salt in a heavy saucepan over medium heat until simmering, stirring occasionally to dissolve sugar.

2. 2

   Meanwhile, whisk egg yolks in medium bowl until thoroughly combined. Whisk in remaining 2 T. sugar until sugar begins to dissolve. Whisk in cornstarch until misture is pale yellow and thick, about 30 seconds.

3. 3

   When cream mixture reaches full simmer, gradually whisk half into yolk mixture to temper. Return mixture to saucepan, scraping bowl with rubber spatula; return to simmer over medim heat, whisking constantly, until 3 or 4 bubbles burst on surface and mixture is thickened, about 1 minute.

4. 4

   Off heat, whisk in butter and vanilla. Transfer mixture to bowl, press plastic wrap directly on surface and refrigerate until set, at least 3 hours or up to 2 days.

No additional tips available.