Diana's Desserts - www.dianasdesserts.com

Basic Stirred Custard

Servings: Makes 2 1/2 cups
There are two types of custard, one that is stirred on the stove top, sometimes using a double boiler, and the other is baked in the oven, usually in a water bath. This recipe is for stirred custard which will never get quite as thick as baked custard.

This basic homemade custard can be eaten alone with cookies or wafers, poured over fresh fruit, or drizzled over cake or gingerbread. Custard has many variations and you can be quite creative with your recipes using it.

1/2 cup granulated sugar
2 tbsp. cornstarch
2 cups milk
2 large eggs
1 tsp. vanilla extract

Place sugar and cornstarch in small saucepan; stir until no lumps remain. Stir in milk. Whisk in eggs until well blended. Warm over medium heat, stirring frequently until mixture starts to steam, 3 to 4 minutes. Reduce heat to low. Continue cooking, stirring constantly until thickened and mixture coats a spoon, about 2 1/2 minutes. Do not boil. Remove from heat and stir in vanilla. This recipe can be made a day ahead. Press a piece of plastic wrap on surface and refrigerate.

Makes 2 1/2 cups.

Source: DianasDesserts.com
Date: February 6, 2002-Recipe revised on October 14, 2006