Ingredients
Custard Base
- 1 cup whipping cream
- 1 cup whole milk
- 6 egg yolks (about 120 grams)
- 1 teaspoon vanilla extract
- ¼ cup white sugar
Instructions
- Combine Ingredients: In a medium pot, whisk together the whipping cream, whole milk, egg yolks, vanilla extract, and white sugar until the mixture is smooth and well combined.
- Cook the Custard: Place the pot over low to medium heat. Cook the mixture gently, stirring constantly for about 10 minutes, ensuring it does not boil rapidly. This slow heating prevents the eggs from curdling and helps the custard thicken uniformly.
- Check for Thickness: The custard is ready when it thickly coats the back of a spoon and you can draw a clear line through the custard without it running back together. At this stage, it should have a smooth, velvety texture.
- Serve or Store: Serve the custard warm as a pouring sauce, or allow it to cool to room temperature and then refrigerate for a firmer texture. Store leftovers in a sealed container in the refrigerator for up to 4 days.
Notes
- Do not let the custard boil rapidly; this will cause curdling.
- Constant stirring is essential to prevent eggs from scrambling.
- Use fresh eggs for best flavor and texture.
- For a thicker custard, cook slightly longer but watch carefully.
- Vanilla beans can be used instead of extract for a more intense flavor.
- Ensure the custard is cooled to room temperature before refrigerating to avoid condensation.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: French
