Smooth and rich homemade Vanilla Custard is quick and easy to make on your stovetop with eight simple ingredients. With just a few effortless tips, you can master this culinary delight.
There are so many great ways to serve this custard. Spoon a little over a slice of pound cake or your favorite apple pie in place of ice cream. Use it to stuff pastries, spoon it into small bowls or tarts and top it with fresh berries.
This custard is a delicious treat with a velvety texture and authentic vanilla flavor. With just a few simple steps that even the novice cook can master, this culinary treat can be yours. If you like this velvety custard, try my tapioca pudding, butterscotch pudding, or chocolate pudding.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Egg yolks contain proteins that, when heated, coagulate and make a thick and creamy custard.
- Dairy: whole milk and heavy cream
- Butter: unsalted or salted. If using salted butter, omit extra salt
- Vanilla extract: the pure stuff. For even more flavor, substitute an equal amount of vanilla paste for the vanilla extract. The vanilla flavor is one of the stars here.
How to make Vanilla Custard
This is just the nutshell version of the recipe. See the recipe card below for ingredients and complete directions.
Add the egg yolks to a small bowl. Whisk together the milk, cream, sugar, cornstarch, and salt in a medium saucepan over medium heat. Whisk frequently until it starts to simmer. Remove the mixture from the heat. Whisk 2-3 tablespoons of the hot mixture into the egg yolks. Repeat a couple of times until the egg yolks are warmed.
Return the saucepan to medium-low heat and slowly drizzle in the egg mixture while whisking. Do not let the mixture boil. Continue cooking and whisking for 2-3 minutes or until the mixture has thickened and reached approximately 180 degrees.
Remove from the heat and stir in the butter and vanilla. Let it cool for a couple of minutes while whisking. Pour the custard through a fine mesh sieve into a bowl.
Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Let the custard cool for about 40 minutes before placing it in the refrigerator. Chill for about 3 hours.
Preparation Tips
- Whisk very frequently and use a spoon if necessary to reach those bottom edges of the saucepan.
- Don’t skip running the custard through a fine mesh screen. This simple step, which takes a minute or two, ensures a smooth and creamy custard.
- Remove the custard from the heat before adding the vanilla to preserve flavor.
Frequently Asked Questions
Do not let the mixture boil. When whisking in the eggs and cooking the mixture after, try to keep the mixture between 170-180 degrees Fahrenheit. An instant-read thermometer or candy thermometer comes in handy for this.
Pour the custard through a fine-mesh strainer to remove any small bits of cooked egg that might have formed. This extra step is worth it for ensuring a smooth and velvety custard, and it only takes 1-2 minutes.
Cover the custard with plastic wrap right after cooking to prevent a skin from forming. Place the plastic wrap directly on the surface of the custard.
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Vanilla Custard Recipe
Ingredients
- 4 egg yolks room temperature
- 1 cup whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- ⅛ teaspoon salt large pinch
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- Add the egg yolks to a small bowl that is large enough to add a little of the warm milk mixture to it.
- In a medium saucepan, whisk together the milk, cream, sugar, cornstarch, and salt over medium heat. Whisk frequently until it starts to simmer, with small bubbles appearing on the edges of the pan. This is known as scalding the milk. Do not let it reach a rolling boil or hard boil, so keep a close eye on it.
- Remove the mixture from the heat. Whisk 2-3 tablespoons of the hot mixture into the egg yolks. Repeat with 2-3 more tablespoons of the hot mixture.
- Return the saucepan to medium-low heat and slowly drizzle in the egg mixture while whisking. Do not let the mixture boil. Continue cooking and whisking for 2-3 minutes or until the mixture has thickened.
- Remove from the heat and stir in the butter and vanilla.
- Let it cool for a couple of minutes while whisking. Pour the custard through a fine mesh sieve into a bowl. This step will remove any bits of egg or lumps that may have formed.
- Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Let the custard cool for about 40 minutes before placing it in the refrigerator. Chill for about 3 hours.
Notes
- Whisk very frequently and use a spoon if necessary to reach those bottom edges of the saucepan.
- Don’t skip running the custard through a fine mesh screen. This simple step, which takes a minute or two, ensures a smooth and creamy custard.
- Remove the custard from the heat before adding the vanilla to preserve flavor.
Nutrition
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Jenny
Awesome vanilla custard recipe! Smooth and velvetty! Great tips on straining the custard.
Tammy
Looks so yummy and easy to make too! I love custard…perfect recipe in time for the holidays!
Sandra
Your tips are really helpful! Thank you so much! Everyone at my house loved it!
Lavanda Michelle
Your helpful tips, like using an instant-read thermometer and pouring through a strainer, truly elevate the custard-making experience
Beth Pierce
Thanks, Lavanda! So glad that you followed that tip!
MARY JO REYNOLDS
I love this with a raspberry sauce😋😋😋
Jupiter
I love this vanilla custard! I did not know it was so easy to make! I will be making this on a regualr basis. Thank you for your recipe.
Tracey Kifford
This is such a lovely custard – really creamy and decadent. Perfect poured over a steamed fruit pudding
Sandra
This is seriously amazing! Everything in my house loved it! Thanks for the recipe!
Beth Pierce
My pleasure, Sandra!
Hari
My goodness gracious! What an awesome and truly yummy vanilla custard. Will be a wonderful dessert to serve during the Christmas day dinner.
Beth Pierce
I agree, Hari!
Luna S
I’ve never thought about making this on my own before, it sounds a lot easier than I thought it would be. I will try my hand at making this, thanks for sharing it.