Name: Vanilla Custard
Yield: Makes about 4 cups
Ingredients: 3 cups whole milk; 8 large egg yolks; 2/3 cup sugar; 1/4 cup cornstarch; 1/4 teaspoon salt; 1 tablespoon unsalted butter, softened; 1 teaspoon vanilla; an instant-read thermometer

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This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle to soak up the custard, so this one has a much looser consistency than most puddings.

Cooks' notes:

• Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. • Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.

Recipe notes

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