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White Plains Chef Offers Vanilla Custard Recipe Using Storm Staples

Chef Jennifer Urda of White Plains runs a personal chef service.
Chef Jennifer Urda of White Plains runs a personal chef service. Photo Credit: Courtesy photo

WHITE PLAINS, N.Y. -- What to do with all the bread and eggs you bought in anticipation of a day-long blizzard?

Sure, there's French Toast but when you want to be more adventurous, White Plains Chef Jennifer Urda, a "Best of Westchester" winner who runs a personal chef service called The Runcible Spoon , suggests vanilla custard.

Here, a recipe she uses:


  • 3 1/2 cups whole milk
  • 8 large egg yolks
  • 2/3 cup sugar
  • 3 tbsps. cornstarch
  • 1/4 tsp. salt
  • 1 tbsp. unsalted butter
  • 1 tsp. pure vanilla extract


  • Heat milk in a heavy medium saucepan over medium heat until hot but not boiling.
  • Meanwhile, whisk together yolks, sugar, cornstarch, and salt in a medium bowl.
  • Add hot milk to egg mixture in a slow stream, whisking constantly, then pour custard back into saucepan.
  • Cook over medium-low heat, stirring constantly, until thickened and registers 170°F on an internal thermometer (do not let boil).
  • Immediately strain through a fine-mesh sieve into a clean bowl and stir in butter and vanilla.
  • Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, two to three hours.

For information on Urda's services, call 917-648-7013 or visit .

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