Egg Yolks ~ 6 (large)
Sugar granulated ~ ½ cup
Corn Starch ~ 2 tsp
Vanilla Extract ~ 2tsp (Optional)
Method: In a large bowl use a balloon whisk to beat the Egg Yolks, Sugar and Corn Starch. In a large saucepan heat the cream until it is just about to simmer. At this stage, carefully pour the hot cream, a little at a time, into the Egg mixture and whisk vigorously. Once mixed, immediately pour the mixture back into the saucepan. Heat to simmering and whisk constantly until the mixture is thick and creamy. Remove from the heat, add vanilla extract, and stir thoroughly. Serve warm.
Chef’s Tip: If you prefer your Custard cold, pour into bowl and cover the surface with plastic wrap to prevent a skin from forming. Store in the refrigerator.
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