2 1/2 cups whole milk
1/2 vanilla bean, scraped (or 1 tsp vanilla extract)
3/4 cup of sugar
1/3 cup cornstarch
6 egg yolks
4 tbsp Drizzle
pinch of salt
Active Time: 30 minutes
Full Time: 1 hour
In a small pot, stir together 2 1/4 cups of milk, along with your sugar, salt, and vanilla bean. Bring this to a simmer over medium heat, stirring to dissolve the sugar.
In the meantime, whisk the remaining milk with the cornstarch and egg yolks in a small bowl.
Slowly mix the hot milk mixture with the egg yolks to temper them. This keeps the yolks from becoming scrambled eggs.
Pour the egg and milk mixture back into the pot. Bring to a boil, constantly stirring with a whisk, until the mixture thickens and boils for one to two minutes.
Take the pan off the heat and whisk in the Drizzle. Allow it to cool for at least one hour before serving.
Bonus cooking hack: Mix the custard with whipped cream for a delicious and airy donut filling, or pile it high on top of a slice of cake. Or for maximum fun, spoon it into a baked tart shell or simple coupe glass and top with a mountain of fresh fruit and even more Drizzle!