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Directions
Place egg yolks in a bowl and whisk until combined. Set aside.
In a medium saucepan combine milk, sugar, salt and cornstarch. Cook over medium heat, stirring constantly, until mixture begins to thicken and comes to a boil (12-15 minutes). Remove from heat.
Slowly whisk the hot milk mixture into egg yolks. Gradually pour hot mixture back into sauce pan, stirring constantly.
Cook over medium- low heat stirring continually until mixture thickens and begins to bubble (approx. 6-8 minutes).
Remove from heat and stir in vanilla. Serve immediately over Kinnikinnick Vanilla Wafers or allow to cool- Place plastic wrap directly on custard to avoid skin from forming.
Serves 6
Tips & Variations
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Remember when tempering eggs it is important always to add hot to cold never cold to hot.
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Great to use for parfaits! Layer whipping cream, vanilla custard, sliced strawberries and Kinnikinnick Vanilla Wafers in a parfait glass for an afternoon treat.
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