This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle to soak up the custard, so this one has a much looser consistency than most puddings.
• Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. • Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.
Recipe information
Yield
Makes about 4 cups
Ingredients
Special Equipment
Preparation
Step 1
Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
Step 2
While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
Step 3
Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).
Step 4
Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.
