Vanilla Custard


  • 1 (12 fluid ounce) can evaporated milk
  • 2 teaspoon corn starch
  • 2 eggs
  • ¼ cup sugar
  • ½ teaspoon vanilla
  • Pinch of salt


In a small, heavy saucepan, whisk evaporate milk and corn starch until blended. Whisk in eggs, sugar, salt and vanilla.

Cook over medium-low heat, whisking constantly, until mixture thickens and you can see the bottom when whisking. Cool.

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