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Custard

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It’s a classic, and for good reason. Rich and elegant, this is a dessert I imagine women like Jacqueline Kennedy Onassis must have loved. I picture teatime in a big beautiful garden, mak­ ing this bright white, tiny treat a pretty delight.

Ingredients

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Instructions

  1. In a medium nonstick saucepan, whisk together the milk, sugar, and cornstarch over medium-low heat to combine. Heat gently, stirring, until you see steam and small bubbles form around the edges of the pan; do not boil. Remove from the heat and set aside.
  2. In a medium bowl, whisk the egg yolks until light. Spoon about 1/2 cup of the hot milk mixture into the yolks while whisking constantly, then pour the yolk mixture back into the hot milk, whisking constantly. Return the mixture to the stove and cook over medium heat, stirring constantly with a rubber scraper, and scraping bottom and sides of the bowl so the mixture does not scorch, about  5 minutes or until the mixture has thickened enough to coat the rubber scraper. Stir in the vanilla.
  3. Remove the pan from the heat and pour through a fine-mesh sieve to remove any lumps. Gently pour into six 6-ounce ramekins set on a baking sheet.
  4. Cool to room temperature, then lightly cover with plastic wrap and chill for 2 to 3 hours. Garnish with fresh berries and serve.

Find it online: https://foodgardening.mequoda.com/recipe/custard/