Use this foolproof custard recipe for dishes like our Tipsy Squire.
Why This Recipe Works
Pastry cream is the key ingredient in many desserts, so we developed a foolproof recipe for Easy Custard. For the richest texture, we used only the yolk of the eggs in the custard. Cornstarch helped prevent the eggs from curdling, while butter gave the custard a silky texture. To maximize its impact, we added vanilla extract to the custard only after the sauce came off the heat. To prevent the custard from developing a skin as it cooled, we pressed plastic wrap directly onto its surface.
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