Stove top vanilla custard is one of those forgotten classics – serve it warm or cold with berries, so simple, so perfect. This is also a great base for a coconut cream pie – just fold in sweetened coconut into the warm custard (about 1/3 cup) and pour in a graham cracker crust. I like it by the spoonful out of the refrigerator..
2 Egg Yolks
1/3 cup White Sugar
3 Tbs Cornstarch
1/4 tsp Salt
2 1/2 cups Whole Milk
1 1/2 tsp Vanilla Extract
- Combine all but the vanilla in a sauce pan
- Over medium heat whisking constantly bring to a boil
- Reduce the heat and continue to whisk until the pudding begins to thicken, about 2 minutes
- Take off the heat and whisk in the vanilla
- Serve warm over berries or chill in the refrigerator and serve cold
