Ingredients
Method
- Gather all supplies. Chill mixing bowl for faster cooling.
- Combine milk, cream, sugar, vanilla, and salt in saucepan. Whisk until dissolved.
- Whisk egg yolks with cornstarch. Slowly pour 1 cup hot milk into yolks while whisking.
- Return egg-milk mixture to saucepan. Cook over medium heat, stirring constantly, until boiling (about 4 minutes).
- Pour into bowl. Cool to room temperature, then refrigerate 4+ hours before serving.
Nutrition
Notes
Use room temperature egg yolks for smoother blending
Stir continuously when cooking to prevent lump formation
Measure ingredients accurately—extra cornstarch creates rubberiness
Chill before stirring to help cornstarch set properly
Scrape bowl sides during whisking to incorporate all starch
Test consistency at 160°F (71°C) instead of relying on appearance
For non-dairy: substitute heavy cream with coconut milk
Adjust sugar to taste
Add an extra egg yolk for a richer texture
Use 2% milk if needed
Use imitation vanilla extract if vanilla bean paste is unavailable
Refrigerate for at least 4 hours to set
Stir continuously when cooking to prevent lump formation
Measure ingredients accurately—extra cornstarch creates rubberiness
Chill before stirring to help cornstarch set properly
Scrape bowl sides during whisking to incorporate all starch
Test consistency at 160°F (71°C) instead of relying on appearance
For non-dairy: substitute heavy cream with coconut milk
Adjust sugar to taste
Add an extra egg yolk for a richer texture
Use 2% milk if needed
Use imitation vanilla extract if vanilla bean paste is unavailable
Refrigerate for at least 4 hours to set