If you’re looking for a Perfectly Creamy High Altitude Vanilla Recipe, this version is tailored to adjust for the higher elevations, which can affect baking and consistency. This will be a great recipe whether you’re making vanilla ice cream, vanilla pudding, or a creamy vanilla custard. Below is a simple yet delicious High Altitude Vanilla Custard recipe.
High Altitude Perfectly Creamy Vanilla Custard Recipe
Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup sugar
- 5 large egg yolks
- 1 vanilla bean (or 2 teaspoons vanilla extract)
- Pinch of salt
Instructions:
- Heat the milk and cream:
- In a medium saucepan, combine the whole milk and heavy cream. Split the vanilla bean lengthwise and scrape the seeds into the milk mixture, adding both the seeds and the pod into the pot. (If using vanilla extract, you’ll add it later.)
- Heat the milk and cream mixture over medium heat until it begins to steam, but don’t let it boil. Once it’s steaming, remove the saucepan from the heat and let it sit for a few minutes to infuse the vanilla flavor.
- Whisk the egg yolks and sugar:
- In a separate bowl, whisk the egg yolks, sugar, and salt together until it becomes smooth and slightly thickened, about 2 minutes.
- Temper the eggs:
- Slowly ladle about 1 cup of the hot milk mixture into the egg yolks, whisking constantly. This will gently raise the temperature of the eggs and prevent them from curdling.
- Gradually add the tempered egg mixture back into the saucepan with the remaining milk and cream mixture, whisking constantly.
- Cook the custard:
- Place the saucepan back on the stove over medium-low heat. Stir the custard mixture constantly with a wooden spoon or heatproof spatula.
- Continue cooking for about 8-10 minutes, or until the mixture thickens to a custard-like consistency. To test, dip a spoon into the custard: it should coat the back of the spoon and leave a path when you run your finger through it.
High altitude adjustment: Since higher altitudes can cause liquids to evaporate more quickly, you may need to cook the custard slightly longer to achieve the right thickness.
- Strain the custard (optional):
- Once the custard has thickened, remove it from the heat. If you used a vanilla bean, remove the pod. You can also strain the custard through a fine mesh sieve to remove any curdled egg bits, ensuring a smooth texture.
- Cool the custard:
- If you’re not using the custard immediately, let it cool slightly at room temperature, then transfer it to an airtight container. Refrigerate for at least 2 hours, or until fully chilled, before serving.
Optional step for extra creaminess: For even smoother results, chill the custard in an ice bath before refrigerating.
- Serve:
- Serve this creamy vanilla custard on its own or as a topping for pies, cakes, or fruit. It can also be used as the base for ice cream or parfaits!
Additional Tips for High Altitude Baking/Cooking:
- At higher altitudes, liquids tend to evaporate more quickly, so you may need to adjust the cooking times or liquid amounts slightly.
- Also, eggs may coagulate faster at high altitudes, so it’s essential to constantly stir the custard mixture and keep the heat on medium-low to avoid scrambling the eggs.
This Perfectly Creamy Vanilla Custard will have a rich, silky texture and a deep vanilla flavor, making it a perfect high-altitude dessert!