Vanilla Custard Chantilly


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Vanilla Custard Chantilly
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Course: Dessert
Cuisine: French
Author: Jayne
Ingredients
  • 2 Cups whole milk
  • 2 tbsp cornstarch
  • 1/2 cup sugar
  • 5 egg yolks
  • 1 vanilla bean
  • 1 cup heavy whipping cream otional
  • 2 tbsp confectioners sugar
  • 1 tsp vanilla
Instructions

  1. Cut the vanilla bean lengthwise and open flat. Scrape the inside of the bean into a small saucer.

  2. Put the cornstarch into a small bowl. Add ¼ cup of milk to it and mix until the cornstarch is thoroughly combined, smooth with no lumps.

  3. In a 1 quart saucepan, combine milk, sugar, outer peel of the vanilla bean, and the cornstarch mixture. Whisk the mixture together over medium heat until it just begins to boil. Remove the pan from the heat. Remove the vanilla bean peel from the pan and add the scrapings to the milk. Return the pan to the burner on low heat and continue to whisk.

  4. Place the beaten egg yolks over a pan that has about 1 - 2 inches of simmering water but does not touch the bottom of your bowl. Slowly dribble in the milk mixture while you continue to whisk the custard. When the custard coats the back of a spoon, turn off the heat. Strain the custard if there are any vestiges of egg bits.
  5. Pour the custard into six ramekins. Put the ramekins on a small cookie sheet or platter. Cover and refrigerate until serving time.
  6. Whip the cream with the confectioners sugar and vanilla until stiff. Put a dollop on top of each ramekin.