Custard Recipe

Heat dairy

Combine the whole milk and heavy cream in a medium saucepan. Warm over medium heat until it just begins to steam and small bubbles form at the edges (about 170–175°F / 77–80°C). Do not boil. Remove from heat.

Whisk eggs and sugar

While the dairy warms, whisk together the egg yolks, whole egg, and 1 tablespoon granulated sugar in a medium bowl until the mixture is smooth and slightly pale (about 30–45 seconds). Add the pinch of salt.

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the egg mixture in a thin steady stream while whisking constantly to bring the eggs up in temperature (tempering). Then gradually whisk the tempered eggs back into the saucepan with the remaining milk mixture.

Cook gently to thicken

Return the saucepan to low heat. Stir constantly with a spatula or wooden spoon, scraping the bottom, and cook until the custard coats the back of the spoon and an instant-read thermometer reads 175–180°F (79–82°C). This should take 4–8 minutes. Do not let it boil or scramble.

Strain and flavor

Immediately remove from heat and pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits. Stir in the vanilla extract. If desired, taste and adjust with a tiny pinch more salt or sugar.

Cool

If serving warm, let cool for 5 minutes. For chilled custard, cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until cold, at least 2 hours (preferably 4 hours).

Serve warm or cold

To serve chilled custard, spoon into bowls and optionally top with a dollop of whipped cream. For a brûlée-style finish, sprinkle about 2 teaspoons of granulated sugar evenly over each portion.

Caramelize sugar (optional brûlée)

Using a kitchen torch, carefully melt and caramelize the sugar until it forms a golden crackly crust. Alternatively, place under a very hot broiler for 1–2 minutes, watching closely to avoid burning. Let sit 1–2 minutes before serving.

Garnish

Finish with a light grating of fresh nutmeg if desired and serve.