Recipe - Stirred Stove-Top Custard: Vanilla

2 Three fourths cup Milk
1 cup Heavy cream; or light
1 Vanilla bean; split lengthws
Three fourths cup Sugar
One fourth cup Cornstarch
1 pn Salt
4 Egg yolks; room temp
2 tablespoon Unsalted butter; softened
2 teaspoon Vanilla extract

This is pudding to many people, whether remembered as ultimate comfort fare
or associated with the nursery table. It is what the boxed mixes try to
emulat but can not match a stirredfromscratch homey tradition.
Although using cornstarch as the thickener yields a smoother pudding, you
may choose to substitute about twice as much allpurpose flour. For an even
smoother custard, cook the pudding in the top of a double boiler set over
simmering water.

In a heavy saucepan, combine 2 cups of the milk, the cream, and vanilla
bean. Place over mediumlow heat and warm the mixture until bubbles form
around the edges of the pan. Remove the vanilla bean and scrape the seeds
into the milk mixture. Keep warm.

In the top pan of a double boler or in a heavy saucepan, stir together the
sugar, cornstarch, and salt. Stir in the remaining Three fourths cup milk and mix
well. Add the egg yolks and whisk to blend. Strain the warm milk through a
finemesh sieve into a pitcher, then slowly whisk it into the sugar
mixture. Place over simmering water or low heat and cook, stirring or
whisking constantly, until thickened, about 10 minutes; do not allow to
boil. Cover and cook about 8 minutes longer, whisking or stirring several
times. Then, while still over the heat, beat with a handheld mixer set on
medium speed or with a wire whisk until very smooth, about 2 minutes.

Remove from the heat. Add the butter and vanilla extract and stir until the
butter melts.

Spoon the custard into 6 individual custard cups or other dessert dishes or
into a 2quart casserole dish. Cover with plastic wrap, pressing it
directly onto the surface of the pudding. Set aside to serve warm, or cool
to room temperature and refrigerate until chilled, at least 2 hours or for
as long as 24 hours.

Also see "VARIATIONS"

Source: James McNair's Custards, Mousses & Puddings
Posted to MMRecipes Digest V4 #049 by Linda Place
placel@worldnet.att.net on Feb 17, 1997.