Custard
2 3/4 cups milk
7 large egg yolks (or more)
1/2 cup sugar
1/4 cup sifted corn starch
Vanilla
2 tbsp butter, chopped in cubes and at room temperature
Directions:
In a heavy bottom saucepan bring the milk to a simmer over medium heat.
Meanwhile in another heavy bottom saucepan whisk your egg yolks, sugar and corn starch together until you get a creamy yellow mixture.
When the milk simmers at the point just before boiling remove from heat, get your whisk ready and pour a bit into your egg mixture whisking to temper it..... now it's safe to add it all and whisk.
Set the pot back onto the heat (medium-medium low) and whisk until it thickens.
Have a bowl and a strainer ready (the strainer just for a smoother finish but mine had no lumps or anything) Once it thickens strain it into the bowl (scraping the strainer to get it all through)
Begin stirring in your butter cubes, little at a time until it's all incorporated, luscious, smooth and shiny.
Cover with a cling wrap to avoid a film in the top of your custard and let it cool, then you can set it in the fridge.
Here it's served with slices of banana and in the last shot a dollop of honey whipped cream (leftover from the beehive cupcakes)
Here it's served with slices of banana and in the last shot a dollop of honey whipped cream (leftover from the beehive cupcakes)
