Vanilla Custard Recipe

Smooth and rich homemade Vanilla Custard is quick and easy to make right on your stovetop with eight simple ingredients. With just a few effortless tips, you too, can master this culinary delight.

Course Dessert

Cuisine American

Keyword how to make vanilla custard, recipe for vanilla custard, what is vanilla custard

Prep Time 2

Cook Time 15

chilling time 3

Servings people

Calories 436kcal

Author Beth Pierce

Ingredients

4 egg yolks room temperature
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
2 tablespoons cornstarch
1/8 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

Store custard in an airtight container in the fridge for up to 4 days. While theoretically you can freeze custard, it most often results in a separated mess that is lumpy and watery.

Nutrition