Directions:
- Heat milk in a heavy medium saucepan over medium heat until hot but not boiling.
- Meanwhile, whisk together yolks, sugar, cornstarch, and salt in a medium bowl.
- Add hot milk to egg mixture in a slow stream, whisking constantly, then pour custard back into saucepan. Cook over medium-low heat, stirring constantly, until thickened and registers 170°F (do not let boil). Immediately strain through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, 2 to 3 hours.
- Cooks notes: Custard can be quick-chilled in an ice bath, stirring frequently. Custard can be chilled (in refrigerator) up to 1 day.◊
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 342.94 Kcal (1436 kJ) | ||
| Calories from fat | 115.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.88g | 20% | |
|---|---|---|---|
| Cholesterol | 383.92mg | 128% | |
| Sodium | 378.71mg | 16% | |
| Potassium | 473.89mg | 10% | |
| Total Carbs | 37.33g | 12% | |
| Sugars | 30.47g | 122% | |
| Dietary Fiber | 0.06g | 0% | |
| Protein | 19.47g | 39% | |
| Iron | 2mg | 11% | |
| Calcium | 318.8mg | 32% | |
| Amount Per 100 g | |||
| Calories | 99.22 Kcal (415 kJ) | ||
| Calories from fat | 33.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.73g | 20% | |
|---|---|---|---|
| Cholesterol | 111.08mg | 128% | |
| Sodium | 109.57mg | 16% | |
| Potassium | 137.11mg | 10% | |
| Total Carbs | 10.8g | 12% | |
| Sugars | 8.81g | 122% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 5.63g | 39% | |
| Iron | 0.6mg | 11% | |
| Calcium | 92.2mg | 32% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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