Ingredients
4 cups whole milk
1 cup granulated sugar
1/2 cup cornstarch
4 large egg yolks
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1 box (11-12 oz) vanilla wafers
Instructions
In a large mixing bowl, whisk together the whole milk, granulated sugar, cornstarch, and a pinch of salt until smooth.
Whisk in the unsalted butter and vanilla extract until fully incorporated.
Cover and refrigerate for 20 minutes to allow the custard to slightly thicken.
In a serving dish, arrange a layer of vanilla wafers.
Pour a portion of the chilled custard over the wafers and spread it evenly.
Repeat the layering process, alternating between custard and wafers, finishing with a top layer of custard and a final layer of wafers.
Refrigerate for at least 4 hours before serving to allow the flavors to meld and the custard to set properly.
Notes
Use whole milk for the richest custard consistency; 2% milk can be used for a lighter option.
Adjust sugar quantity based on personal taste preference; brown sugar can be substituted for a hint of caramel flavor.
Ensure the cornstarch is fully dissolved to prevent lumps in the final custard mixture.
When using egg yolks, temper them carefully by gradually adding warm custard mixture to prevent scrambling.
If using salted butter, consider omitting additional salt from the recipe.
Vanilla wafers can be used whole or broken for varied texture; shortbread cookies are a suitable alternative.
Chilling for at least 4 hours before serving is essential for a proper set and enhanced flavor melding.
- Prep Time: 20
- Cook Time: 15
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: Southern
- Diet: Vegetarian (if egg yolks and butter are acceptable in dietary restrictions)
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 0mg