What You’ll Need: Pantry Staples, Maximum Elegance
Grab these cozy ingredients—you probably already have most:
480 ml (2 cups) whole milk (full-fat = richer texture)
½ cup (100g) granulated sugar, divided
1 vanilla bean (or 1 tsp pure vanilla extract if using extract instead)
5 large egg yolks (save whites for meringue or pancakes!)
30g (¼ cup) cornstarch (key thickener—don’t skip!)
2 tbsp (30g) unsalted butter, finely chopped (adds shine and silkiness)
That’s it.
No flour. No gelatin.
Just real ingredients, transformed by heat and whisk.
Pro tip: Use fresh eggs and real vanilla—your taste buds will thank you.
How to Make It: Step-by-Step, Smooth-by-Smooth
Let’s cook this like we’re making edible silk—one careful pour at a time.
Step 1: Heat the Milk & Vanilla
In a medium saucepan:
Combine milk and half the sugar (¼ cup).
Split the vanilla bean lengthwise and scrape seeds into the milk.
Add the pod (optional, for extra flavor).
Warm over medium heat, stirring occasionally, until steaming and just about to simmer (~5–7 mins).
Remove from heat and let steep 10 mins. Discard pod if used.
If using vanilla extract, add it at the very end—heat dulls its flavor.
Step 2: Whisk the Egg Yolk Mixture
In a bowl:
Whisk together egg yolks, remaining ¼ cup sugar, and cornstarch.
Beat 2–3 minutes until pale, creamy, and smooth.
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