Ingredients
Units
Scale
- 1 12-ounce can evaporated milk
- 1 1/2 cups milk
- 1 cup water
- 3 egg yolks
- 3/4 cup sugar
- 1/3 cup corn starch
- 1/4 cup salted butter
- 1 tablespoon vanilla extract
Instructions
- Pour evaporated milk, whole milk, and water into a large 4-cup measuring cup, heat for 4 minutes on high in the microwave oven, or pour milk into a medium saucepan, then heat over the stove until steaming hot.
- Place egg yolks in a large Dutch oven or large, heavy pot and scramble with a wire whisk.
- Add sugar while whisking the egg yolks, and stir until they are light yellow and the sugar is melted or no longer grainy.
- Whisk the cornstarch into the egg and sugar mixture; this will be thick.
- Combine the egg mixture with the hot milk by pouring a little bit in at a time, slowly blending it so the eggs don't curdle (cook) and the mixture is smooth.
- Place the pot on the stove and turn the burner to medium heat; stir and simmer the custard until it thickens, about 10 to 15 minutes.
- Turn the stove off and stir in the butter until it is melted.
- Add the vanilla extract and stir until combined.
- Store in an air-tight container in the refrigerator for several days; this may be warmed up before serving.
Notes
- Slowly stir the milk into the yolk mixture with a whisk so the consistency will be smooth and with little to no lumps.
- After the bouille recipe is cooked, place it in a large bowl and cover it with a sheet of plastic wrap directly on top of the custard before a skin forms.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sweets
- Method: Simmer
- Cuisine: Cajun
