Vanilla Bean Custard

From: Jenn@eatcakefordinner


2 c. milk

1/2 c. sugar

2 tsp. cornstarch

pinch of salt

1 Tbl. vanilla bean paste

4 egg yolks


Whisk together the sugar, cornstarch and salt; add to a medium saucepan.  Slowly whisk in the milk and heat over medium heat.  Stir in the vanilla bean paste.  Once mixture is warm and begins to steam, beat egg yolks in a small bowl.  Slowly drizzle 1/2 cup of warmed milk mixture into the beaten egg yolks, whisking constantly.  Then, add egg mixture to remaining milk in the pan, while whisking constantly.    


Continue cooking over medium heat until mixture thickens, about 10-15 minutes, stirring occasionally.  When it's done, mixture will coat the back of a wooden spoon and if you run the back of another spoon down it, the line will remain and won't run back together.  Remove from heat.  Pour mixture into a medium bowl and place a piece of plastic wrap directly on the surface.  Refrigerate until completely cool.  Serve with fresh fruit or drizzle over a warm brownie topped with ice cream.  Keep refrigerated and eat within four days.   


Jenn's Notes: If you want to enhance the vanilla flavor even more, add 1 teaspoon of vanilla extract.