How is custard made?

- 3 cups whole milk

- ½ cup granulated sugar

- ¼ teaspoon salt

- ½ cup cornstarch

- ¼ cup cold water

- 2 egg yolks

- 2 tablespoons unsalted butter

- 1 teaspoon vanilla extract

Instructions:

1. Prepare:

- In a medium saucepan, whisk together the cornstarch and water until smooth. Set aside.

- In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth and pale yellow.

2. Heat Milk:

- Bring the milk, butter, and vanilla extract to a simmer over medium heat.

- Do not let the milk boil. Stir occasionally to prevent scorching.

3. Temper Egg Yolks:

- Slowly drizzle about ½ cup of the hot milk into the egg yolk mixture, whisking constantly. This will temper the egg yolks and prevent them from scrambling.

4. Add Cornstarch Mixture:

- Add the reserved cornstarch mixture to the hot milk mixture, whisking constantly until the mixture starts to thicken and bubble.

5. Combine Mixtures:

- Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.

6. Cook:

- Return the combined custard mixture to the saucepan. Bring to a simmer over low heat, stirring constantly.

- Cook until the custard has thickened enough to coat the back of a spoon, about 5 minutes.

- Do not overcook, or the custard may curdle.

7. Chill and Serve:

- Remove the saucepan from the heat and transfer the custard to a heatproof bowl.

- Cover the surface of the custard with plastic wrap to prevent a skin from forming.

- Refrigerate for at least 4 hours or overnight to chill.

- Serve the chilled custard on its own or with your favorite toppings, such as berries, whipped cream, or graham cracker crumbs.

Notes:

- To make a chocolate custard, add 2 ounces of finely chopped semisweet chocolate to the hot milk mixture. Stir until the chocolate melts and the mixture is well combined.

- To make a fruit custard, fold in 1 cup of fresh fruit, such as berries or peaches, into the cooled custard.

- Use a double boiler to temper the egg yolks instead of directly adding the hot milk if desired.

- Always whisk constantly while adding the hot milk to the egg yolks to avoid scrambling.

- Chill the custard for at least 4 hours or overnight for the best flavor and texture.