A luscious and creamy vanilla custard recipe, perfect for desserts or as a standalone treat.
Crack the eggs into a mixing bowl and whisk until frothy.
Whisking the eggs thoroughly ensures a smooth custard texture.
Combine the sugar, cornstarch, and salt in a separate bowl, mixing well.
Mixing the dry ingredients well prevents lumps in the custard.
Gradually add the dry mix to the eggs, whisking continuously until smooth.
Adding the dry mix slowly prevents clumping.
Heat the milk in the top of a double boiler until warm, then slowly add it to the egg mixture, stirring constantly.
Adding warm milk gradually tempers the eggs, avoiding curdling.
Cook the mixture over simmering water, stirring occasionally, until it thickens and coats the back of a spoon.
Stirring occasionally prevents the custard from sticking to the pan.
Remove from heat and stir in the vanilla extract.
Adding vanilla at the end preserves its flavor.
Pour the custard into a serving bowl and chill before serving.
Chilling the custard enhances its flavor and texture.
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