This custard isn't meant to be eaten on its own. Food editor Melissa Roberts-Matar wanted the cake layers in the Pistachio Rhubarb Trifle to soak up the custard, so this one has a much looser consistency than most puddings.

　　

Ingredients

Makes about 4 cups

　　3 cups whole milk

　　8 large egg yolks

　　2/3 cup sugar

　　1/4 cup cornstarch

　　1/4 teaspoon salt

　　1 tablespoon unsalted butter, softened

　　1 teaspoon vanilla

　　

Special Equipment

an instant-read thermometer

　　

Step 1

Heat milk in a 2 1/2- to 3-quart heavy saucepan over moderate heat until hot but not boiling.

　　

Step 2

While milk heats, whisk together yolks, sugar, cornstarch, and salt in a heatproof bowl until smooth.

　　

Step 3

Add 1 cup hot milk to yolk mixture in a stream, whisking, then add remaining milk, whisking constantly. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until thickened and registers 170°F on thermometer, 6 to 10 minutes (do not boil).

　　

Step 4

Immediately force custard through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with wax paper, until cold and thickened, at least 3 hours.

　　Cooks' notes:

　　• Custard can be cooled quickly by setting bowl in a larger bowl of ice and cold water and stirring occasionally. • Custard can be chilled, its surface covered with wax paper and bowl covered tightly with plastic wrap, up to 2 days.