Recipe of Creamy Vanilla Custard

Ingredients:

• 2 cups whole milk
• ½ cup granulated sugar
• 4 large egg yolks
• 2 tbsps cornstarch
• 1 vanilla bean or 1 tsp vanilla extract
• pinch of salt
• fresh berries, for garnish (optional)

Instructions:

• In your SENSARTE Nonstick Sauce Pan, pour in the whole milk and place it over medium heat. If you're using a vanilla bean, split it lengthwise and scrape the seeds into the milk. If using vanilla extract, you'll add it later.

• In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until well combined and slightly pale in color.

• Once the milk is heated and just about to simmer (small bubbles form around the edges), remove it from the heat. If you used a vanilla bean, remove it from the milk at this point.

• Gradually pour a small amount of the hot milk into the egg mixture while whisking constantly.

• Then slowly pour the egg and milk mixture back into the sauce pan with the remaining milk, stirring constantly.

• Place the sauce pan back on the stove over low heat. Continuously stir the mixture with a wooden spoon or heat-resistant spatula until it thickens. This will take about 5-7 minutes.

• Once the custard has thickened and coats the back of the spoon, remove the saucepan from the heat. If you're using vanilla extract instead of a vanilla bean, stir it in at this point.

• To achieve a silky-smooth texture, you can strain the custard through a fine-mesh sieve into a bowl.

• Allow the custard to cool slightly before covering it with plastic wrap directly on the surface to prevent a skin from forming. Chill the custard in the refrigerator for at least 2 hours.

• When ready to serve, spoon the chilled vanilla custard into serving dishes. Top with fresh berries if desired. Serve and enjoy!