The traditional egg custard recipe calls for blending 1 cup milk and 1 cup thickened cream in a saucepan. Use a sharp knife to split a vanilla bean in half and scrape out the seeds. Add both to the pan. Cook over medium heat while stirring for five minutes. Remove from heat.
Whisk together four egg yolks, 1 tablespoon corn flour and 1/3 cup sugar in a heat-proof bowl. Take the vanilla bean out of the milk. Slowly pour the hot milk into the egg mixture, whisking continuously. Pour the liquid back into the saucepan. Cook the custard over low heat while stirring constantly until it thickens, for roughly 20 minutes.
The retro recipe is not very different except it omits the thickened milk and calls for 2 cups whole milk. This recipe also replaces the vanilla seeds with 1/4 teaspoon vanilla extract and adds a pinch of salt. One other difference is that the retro recipe includes whisking 1 cup of the hot milk into the egg mixture before pouring this combination into the milk in the saucepan.
The old-fashioned recipe is for baked custard. Heat the milk as instructed, blend the egg mixture, and combine the two. Next, pour the custard into six greased custard cups. Bake with a water bath at 350 degrees Fahrenheit for 25 to 30 minutes.Learn more about Desserts