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Cheesecake Custard
This rich dessert delivers the classic flavor of cheesecake in a smooth, spoonable format. The recipe starts with a traditional vanilla egg custard base that is carefully tempered and cooked on the stovetop. Once thickened, softened cream cheese is melted directly into the warm mixture to create a decadent texture. Serve it chilled on its own or use it as a creamy layer in your favorite fruit trifles.
Ingredients
- 3 large egg yolks plus 1 large egg, at room temperature
- 3 Tbsp. cornstarch
- ½ cup granulated sugar, divided
- 2 cups whole milk
- 1 tsp. vanilla extract
- ¼ tsp. kosher salt
- 1½ (8-oz.) pkg. cream cheese, softened and cut into 1-inch pieces
Instructions
- 1Combine the egg yolks, whole egg, cornstarch, and one quarter cup of the sugar in a large heatproof bowl. Whisk the mixture for two to three minutes until it becomes light in color.
- 2Place the milk and the remaining quarter cup of sugar in a medium saucepan over medium heat. Whisk occasionally until the sugar dissolves and the milk just reaches a boil, which takes about two minutes, then remove the pan from the heat.
- 3Whisk the egg mixture continuously while slowly drizzling in about one third of the hot milk to temper the eggs.
- 4Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly. Stir in the vanilla extract and kosher salt.
- 5Place the saucepan back on the stove over medium-high heat. Cook for about four minutes, whisking the bottom and edges continuously until the liquid thickens and begins to boil.
- 6Continue cooking and whisking for another two minutes once bubbles break the surface, allowing the custard to become quite thick. Take the pan off the heat.
- 7Pass the hot mixture through a fine mesh strainer into a bowl and discard any cooked egg bits. Wipe the saucepan clean, pour the strained liquid back in, and stir in the softened cream cheese until completely melted and smooth.
- 8Move the finished custard to a clean bowl. Press a piece of plastic wrap directly onto the surface to stop a skin from forming. Refrigerate for at least two hours or up to two days before serving.