Vanilla Custard Recipe

Introduction

This classic vanilla custard recipe is smooth, creamy, and full of comforting vanilla flavor. It’s a versatile dessert base perfect for enjoying on its own or using in pies, tarts, and trifles. With simple ingredients and straightforward steps, you can make a luscious custard at home with ease.

Ingredients

• 2 cups whole milk
• 2 teaspoons vanilla extract or vanilla bean paste
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks, room temperature
• 1 tablespoon unsalted butter, diced

Instructions

1. Step 1: Heat the milk and vanilla extract or vanilla bean paste in a medium heavy-bottomed saucepan over medium heat. Warm until small bubbles form around the edges, but do not let it boil.
2. Step 2: In a mixing bowl, whisk together the sugar, cornstarch, and salt until combined. Add the egg yolks and whisk until the mixture is pale yellow.
3. Step 3: Slowly pour the warm milk into the egg mixture while whisking gently at low speed to avoid frothing. Mix until fully combined.
4. Step 4: Return the combined mixture to the saucepan and cook over medium-low heat. Whisk continuously for 3 to 5 minutes until the custard thickens enough to coat the back of a spoon.
5. Step 5: Remove the saucepan from heat and whisk in the diced butter until melted and smooth.
6. Step 6: Pour the custard into a clean bowl and press plastic wrap directly onto the surface to prevent a skin from forming. For quicker setting, distribute the custard into small ramekins.
7. Step 7: Refrigerate for at least 3 hours or up to 2 days before serving.

Tips & Variations

• Use a vanilla bean instead of extract for a more intense flavor by scraping the seeds and adding them to the milk.
• Stir bourbon or rum into the custard after cooking for a boozy twist.
• Constant whisking during cooking prevents lumps and keeps the custard smooth.
• Room temperature egg yolks help create a silkier custard by blending more easily with the warm milk.

Storage

Store the custard in an airtight container in the refrigerator for up to 2 days. Keep the plastic wrap pressed on the surface to prevent skin formation. When ready to serve, gently whisk the custard to smooth it out, or warm slightly over low heat if you prefer it warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skim milk instead of whole milk?

Whole milk provides a creamier texture and richer flavor, but you can use skim milk for a lighter custard. The texture will be less luxurious, so consider adding a small amount of cream if desired.

What if my custard lumps or curdles?

This usually happens if the heat is too high or the eggs cook too quickly. To avoid this, cook the custard over medium-low heat and whisk constantly. If lumps form, passing the custard through a fine-mesh sieve can help smooth it out.

Vanilla Custard Recipe

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4.6 from 130 reviews

This classic Vanilla Custard recipe creates a silky smooth, creamy dessert perfect for enjoying on its own or as a base for other sweet treats. Made with whole milk, egg yolks, sugar, and infused with pure vanilla, it’s a luscious and comforting custard that sets beautifully after chilling.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 3 hours 20 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Custard Base

• 2 cups whole milk
• 2 teaspoons vanilla extract or vanilla bean paste
• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 4 large egg yolks, room temperature
• 1 tablespoon unsalted butter, diced

Instructions

1. Heat milk and vanilla: In a heavy bottom medium saucepan, gently heat 2 cups of whole milk with 2 teaspoons of vanilla extract or vanilla bean paste until it reaches a low simmer with small bubbles forming around the edges. Avoid boiling.
2. Mix dry ingredients and egg yolks: In a stand mixer bowl fitted with a whisk attachment or a large mixing bowl, combine 2/3 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Whisk together until evenly mixed. Add 4 large egg yolks and whisk until the mixture turns pale yellow.
3. Temper the eggs with milk: Slowly pour the hot milk mixture into the egg mixture while continuously whisking at low speed. This gradual mixing prevents the eggs from scrambling and avoids froth formation.
4. Cook the custard: Transfer the combined mixture back into the saucepan and cook over medium-low heat for 3 to 5 minutes. Stir constantly with a whisk to prevent scorching and cook until the custard thickens enough to coat the back of a spoon.
5. Add butter and finish: Remove the saucepan from the heat and whisk in 1 tablespoon unsalted butter until fully incorporated, adding richness and a smooth finish.
6. Cool and cover: Pour the custard into a clean bowl and cover with plastic wrap pressed directly on the surface of the custard to prevent a skin from forming. For quicker setting, portion into small ramekins or bowls.
7. Chill: Refrigerate the custard for at least 3 hours and up to 2 days to allow it to set and develop flavor.
8. Serve and enjoy: Once chilled, serve as is or use as a base for desserts. Share your experience and feedback in the comments or ratings.

Notes

• Use room temperature egg yolks to help achieve a smooth texture without curdling.
• Stir constantly when cooking to avoid lumps and prevent the custard from burning on the bottom.
• Pressing plastic wrap directly on the custard’s surface prevents an undesirable skin from forming.
• This custard can be flavored with bourbon or other extracts as desired by adding them with the butter.
• Chill time is essential for the custard to properly set and thicken.

Keywords: vanilla custard, homemade custard, creamy dessert, easy dessert, classic custard