Article: Your ice bath is meant to instantly stop the custard from cooking, removing the heat much faster than if you just let the pot sit and cool. Use medium-low heat and stir the mixture constantly. Once it comes to a boil, continue stirring for 1 minute, then remove the pan from heat. Use 3⁄4 teaspoon (3.7 mL) of vanilla extract. Keep stirring the mixture to promote cooling. Then, simply cover it with a towel or cheesecloth and let it cool down to room temperature. For an even smoother custard, run it through a fine-mesh strainer before pouring it into the chilling bowl. If you want something a bit more flavorful for your trifle, consider mixing in the following ingredients to mix things up:  Chocolate syrup or cocoa powder. 4-5 tablespoons (80-100 g) of lemon curd Orange zest and orange extract 1-2 teaspoons (1.8-3.6 g) of instant coffee Flavored liquor, such as raspberry or chocolate Transfer the custard to a bowl and put it in the fridge. This allows the custard to set and cool off, which is far more preferable in a trifle. It will keep for about a week in the fridge.
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Place ice and water in a large bowl and set to the side. Cook the mixture for 20-25 minutes, then boil it for 1 minute. Set the pan in the ice bath and add the vanilla. Mix in flavorings, if desired, to customize your custard. Cool the custard for at least 2-3 hours.