I recently got Alice Waters' Art of Simple Food and have been sampling my way through it. I was so excited when I found the recipe for her Vanilla Custard, as my grandmother used to make me a heavenly homemade custard as a kid, and I had honestly kind of forgotten about it.
I made it, and the taste was right on, but the consistency was way too thin (ala thin yogurt). Granted, technically she calls it "Pouring Custard" so this could just be me being in denial, but I was hoping it would set up to a proper custard consistency after hanging out overnight in the fridge.
The ratio was 1 cup milk to 2 egg yolks. In the notes she says you may use and extra egg yolk or extra cream/half half? to thicken it--is that all it needs or did I do something else wrong?
I have an ancient electric stove with which the heat regulation is shoddy at best, so wondering if out of fear of burning I pulled it too early...
Any thoughts welcome. My grandmother very recently passed and I would love to be able to contribute a custard recipe that stands up to hers for our keepsake book we are working on.
Here is a link to the recipe for reference:
Updated 2 days ago | 4
Updated 3 months ago | 2
Updated 4 months ago | 3
Updated 2 months ago | 3
Updated 3 months ago | 12