vanilla custard

The “cream” in Boston cream pie is actually a boiled custard. Rich and lush on the tongue, it’s the contrast between this golden vanilla custard and the dark chocolate glaze, much like the flavors of an éclair, that give this dessert it’s irresistible quality.

MAKES ABOUT 2 ½ CUPS

• 2 tablespoons cornstarch
• 2 cups whole milk
• 6 egg yolks
• ¾ cup sugar
• 2 teaspoons vanilla extract

1. In a large heatproof bowl, combine the cornstarch and ¼ cup of the milk. Stir until smooth and free of any lumps. Whisk in the egg yolks and set aside on top of a pot holder to anchor the bowl as close to your stove as possible.
2. In a medium stainless steel or enameled saucepan, combine the remaining 1 ¾ cups milk and the sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. (Watch carefully, because the liquid can bubble up quickly.)
3. Ladle about one-third of the hot sweetened milk into the egg yolk mixture in a thin stream, whisking constantly. Gradually whisk this egg yolk mixture into the remaining hot milk in the pan. Whisking constantly, bring just to a boil. Reduce the heat to low and boil gently, still whisking constantly, for 1 minute.
4. Transfer the custard to a bowl and whisk in the vanilla. Let cool slightly. Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate until chilled.