Why You’ll Love This Recipe
- Velvety Texture: The custard achieves a perfectly smooth and creamy consistency, providing a luxurious mouthfeel.
- Authentic Vanilla Flavor: Utilizing real vanilla extract or vanilla bean paste imparts a genuine and robust vanilla taste.
- Versatility: This custard serves as an excellent base for various desserts, including trifles, bread puddings, or simply paired with fresh fruits.
Ingredients
- 2 cups whole milk
- 2 teaspoons vanilla extract or vanilla bean paste
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 4 large egg yolks, at room temperature
- 1 tablespoon unsalted butter, diced
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat the Milk:
- In a heavy-bottomed medium saucepan, heat the whole milk and vanilla extract (or vanilla bean paste) over medium heat until it reaches a low simmer. Avoid boiling; look for small bubbles forming around the edges.
- Prepare the Egg Mixture:
- In a mixing bowl, combine the sugar, cornstarch, and salt.
- Add the egg yolks and whisk until the mixture becomes pale yellow and smooth.
- Temper the Eggs:
- Gradually pour the warm milk into the egg mixture while continuously whisking at a low speed to prevent curdling.
- Cook the Custard:
- Return the combined mixture to the saucepan.
- Cook over medium-low heat, whisking constantly, for 3-5 minutes until the custard thickens enough to coat the back of a spoon.
- Finish the Custard:
- Once thickened, remove the saucepan from heat.
- Whisk in the diced unsalted butter until fully incorporated.
- Strain and Chill:
- For an extra smooth custard, pour it through a fine-mesh sieve into a clean bowl.
- Cover the surface of the custard with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 3 hours, or until fully chilled.
Servings and Timing
- Servings: This recipe yields approximately 8 servings.
- Preparation Time: 2 minutes
- Cooking Time: 20 minutes
- Chilling Time: 3 hours
- Total Time: 3 hours and 22 minutes
Variations
- Flavor Infusions: Enhance the custard by infusing the milk with flavors such as cinnamon sticks, citrus zest, or coffee beans during the heating process.
- Alternative Sweeteners: Substitute granulated sugar with honey, maple syrup, or agave nectar for a different sweetness profile.
- Dairy-Free Option: Use plant-based milk alternatives like almond, soy, or oat milk, and replace butter with a dairy-free margarine.
Storage/Reheating
- Refrigeration: Store the custard in an airtight container in the refrigerator for up to 2 days.
- Freezing: Freezing is not recommended, as it can alter the custard’s smooth texture.
- Reheating: If needed, gently reheat the custard over low heat, stirring constantly to prevent curdling.
FAQs
What is the difference between custard and pudding?
Custard is typically thicker and relies on eggs for its structure, resulting in a richer texture. Pudding often uses cornstarch or flour as a thickening agent and has a lighter consistency.
Can I use low-fat milk instead of whole milk?
Whole milk is recommended for a creamier texture, but low-fat milk can be used. Note that the custard may be slightly less rich.
How can I prevent lumps in my custard?
To avoid lumps, ensure constant whisking during cooking and consider straining the finished custard through a fine-mesh sieve before chilling.
Why did my custard form a skin on top?
A skin forms when the custard is exposed to air during cooling. To prevent this, press plastic wrap directly onto the surface of the custard before refrigerating.
Can I make custard without eggs?
Eggs are essential for traditional custard’s texture and flavor. For an egg-free version, consider making a cornstarch-based pudding instead.
Is it necessary to strain the custard?
Straining ensures a silky-smooth texture by removing any cooked egg bits or lumps, but it’s optional if you are confident in your whisking technique.
How do I know when the custard is thick enough?
The custard is ready when it coats the back of a spoon, and a finger drawn through the coating leaves a clear line.
Can I add fruit to the custard?
Yes, you can fold in fresh or cooked fruits like berries or bananas after the custard has cooled for added flavor and texture.
What can I do if my custard is too thick?
If the custard becomes too thick, gently whisk in a small amount of warm
Print
Creamy Vanilla Custard
- Total Time: 3 hours and 22 minutes
- Yield: Approximately 8 servings
- Diet: Vegetarian
Description
Vanilla custard is a creamy and velvety dessert with a rich, authentic vanilla flavor. This versatile homemade recipe is perfect as a standalone treat or as a base for trifles, bread puddings, or fresh fruit.
Ingredients
- 2 cups whole milk
- 2 teaspoons vanilla extract or vanilla bean paste
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 4 large egg yolks, at room temperature
- 1 tablespoon unsalted butter, diced
Instructions
- Heat the Milk:
- In a heavy-bottomed saucepan, heat the whole milk and vanilla extract (or vanilla bean paste) over medium heat until it reaches a low simmer. Avoid boiling.
- Prepare the Egg Mixture:
- In a mixing bowl, whisk together the sugar, cornstarch, and salt.
- Add the egg yolks and whisk until pale yellow and smooth.
- Temper the Eggs:
- Gradually pour the warm milk into the egg mixture, whisking continuously to prevent curdling.
- Cook the Custard:
- Return the mixture to the saucepan and cook over medium-low heat, whisking constantly, for 3-5 minutes until the custard thickens and coats the back of a spoon.
- Finish the Custard:
- Remove the saucepan from heat and whisk in the diced butter until fully incorporated.
- Strain and Chill:
- For a smooth texture, pour the custard through a fine-mesh sieve into a clean bowl.
- Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Chill in the refrigerator for at least 3 hours.
Notes
- Flavor Variations: Infuse the milk with cinnamon sticks, citrus zest, or coffee beans for a twist.
- Sweetener Alternatives: Replace sugar with honey, maple syrup, or agave for different flavor profiles.
- Dairy-Free Option: Substitute with almond, soy, or oat milk and use dairy-free butter.
- Prep Time: 2 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French