Vanilla Custard from Scratch

This is one of my got to recipes for ice cream and base custard for many of my recipes.

Custard, a creamy mixture of milk, eggs, sugar, and flavorings, has ancient origins dating back to medieval European kitchens. The word "custard" itself is derived from the French term "croustade," and the dish gained popularity as a luxurious dessert during the Renaissance.

The addition of vanilla to custard can be traced to the 18th century when European explorers brought vanilla beans from Central America to Europe. The unique and exotic flavor of vanilla quickly captivated the palates of chefs and confectioners, leading to its incorporation into custard recipes. By the 19th century, vanilla custard had become a quintessential dessert, featured in elegant French pastries and English trifles. Today, vanilla custard remains a timeless classic, enjoyed in various forms such as crème brûlée, flan, and custard pies, showcasing the enduring allure of this delightful combination of creamy custard and the aromatic sweetness of vanilla.

Ingredients

1 quart whole milk

4 large eggs

1 cup white sugar

2 tablespoons plain flour

1 teaspoon vanilla extract

Directions

  1. Place milk and sifted 2 tbsp in the top of a double boiler over simmering water. Stir occasionally until milk is heated through.

  2. Beat eggs in a large bowl until light. Add sugar and mix well. Pour a small portion of hot milk into egg mixture, whisking constantly, until warmed and thinned. Pour mixture slowly back into hot milk, whisking constantly.

  3. Cook and stir until custard is thick enough to coat the back of a spoon. An instant read thermometer inserted into custard should read 180 degrees F (82 degrees C). Remove from heat and stir in vanilla. Transfer custard to a container and chill completely in the refrigerator before serving.