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 www.MyHousechef.com .
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