Vanilla Custard

Budino di Vaniglia

Cooking With Nick Stellino
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Ingredients:

2 cups half and half
1 teaspoon vanilla extract
3/4 cup granulated sugar
¼ cup bleached all-purpose flour
1/8 teaspoon salt
6 large egg yolks
Yield 2 ¾ cup
Printable Version
Heat half-and-half in a non-reactive saucepan over medium heat. Add vanilla extract
Stir together the sugar, flour and salt in a mixing bowl. Whisk in the egg yolks. Continue to whisk until well blended. The color of the mixture will lighten slightly.
Slowly, in a thin stream, pour one third of the hot half-and-half into the egg mixture. Whisk well as you are pouring, to incorporate the egg (you must whisk well to avoid cooking the egg).
Pour the warm egg mixture into the saucepan with the remaining half-and-half. Whisk immediately and well.
Cook over medium heat, whisking constantly, until the mixture reaches a thick, creamy consistency, about 6-8 minutes.
Remove pastry cream from the hot saucepan into a clean bowl. Cover the surface of the pastry cream with a piece of plastic film wrap. Be sure the surface of the pastry cream is covered to avoid developing a skin. Refrigerate.
The cream is ready to use when it has completely cooled. This pastry cream can be made ahead, covered, stored and refrigerated for up to three days.
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