Use it just as you would use sugar in your baking recipes - using it will impart the delicious vanilla flavor. When the sugar is getting low, I just add more. I've had a jar of vanilla sugar for years, and every time I use vanilla beans, I do this. Just rinse them off and let them air dry first. You can do this even if they've soaked in other ingredients (i.e., in the vanilla bean custard recipe they soak in the milk mixture). It's quite simple, any time you use vanilla beans, save the empty pods and add them them to a jar of sugar. When you make this vanilla custard recipe, it's also the perfect time to make vanilla sugar. ( Tempering is when you bring two liquids together to create a similar temperature before combining them completely. It's very important not to skip tempering the milk mixture - this is the part in the recipe when you'll add the egg and cornstarch to the hot milk mixture.This will prevent the cornstarch form being lumpy in the custard. Make sure when you whisk the cornstarch with the milk and egg that it's completely smooth.I would recommend low-fat or whole milk if possible - it'll give you a creamier, richer result. I use whole milk in this recipe, but you can also use low-fat or non-fat.Beneath the lid of the container, put plastic wrap directly on top of the custard to keep it as fresh as possible and to keep it from forming a "skin." Recipe Tips and Substitutions You can make the custard up to 4 days ahead, keeping it in a tightly sealed container in the refrigerator. And it's absolutely unbelievable on its own. It's delicious and so pretty spooned into a pretty glass and topped with fresh fruit, or a drizzle of a chocolate sauce.The custard is wonderful between layers of cake.
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