Creamy Custard

This custard is cooked low and slow on the stovetop—no baking, no water baths—just velvety goodness you can pour into cups and chill… or eat warm right out of the pan (no judgment).

Ingredients (Makes 4–6 servings)

• 2 cups whole milk
• ½ cup heavy cream (optional, for extra richness)
• 4 large egg yolks
• ½ cup granulated sugar
• 2 tablespoons cornstarch (for thickness and smooth texture)
• 1½ teaspoons vanilla extract
• Pinch of salt

Instructions