This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the Pisatchio Rhubarb Trifle's cake layers
to soak up the custard, so this one has a much looser consistency than most puddings.
Servings: Makes about 4 cups.
Ingredients
3 cups whole milk
8 large egg yolks
2/3 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
1 tablespoon unsalted butter, softened
1 teaspoon vanilla
Special equipment: an instant-read thermometer
Preparation
Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.
While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.
Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly.
Transfer mixture to saucepan and cook over moderately low heat, stirring constantly,
until thickened and registers 170�F on thermometer, 6 to 10 minutes (do not boil).
Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla.
Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.
Cooks' notes:
� Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally.
� Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.