Ingredients
3/4 c. sugar
2 eggs or 3 egg yolks
1/3 c. flour
1/4 tsp. salt
2 c. milk
1 Tbsp. butter
1 tsp. vanilla
Method
Sources
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Science-driven American baking — cookies, pies, cakes with precision
Argentinian milk caramel — alfajores, churros, ice cream, filling
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
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Science-driven American baking — cookies, pies, cakes with precision
Argentinian milk caramel — alfajores, churros, ice cream, filling
Achievable elevated desserts — laminated doughs, cakes, custards
Ceramic pie dish — even browning, beautiful presentation
Grade A bourbon vanilla beans for custards, ice cream, extracts
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In a saucepan, mix sugar, flour and salt. Add 1 cup milk. Mix smooth. Bring to a boil over medium heat, stirring briskly. Continue to stir and let boil until smoothly thickened, about 2 minutes. Remove from heat. With fork, beat eggs or egg yolks with remaining 1 cup milk. Gradually stir into hot mixture, then put back over heat. Bring to a boil, stirring, and boil until mixture thickens a bit more, about 1 minute. Remove from heat. Stir in butter and vanilla. Top with meringue or chill and serve with whipped cream.