Vanilla Custard
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Additional Time
2 hrs
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Total Time
2 hrs 35 mins
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Servings
4 servings
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Calories
366 kcal
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Course
Dessert, Condiments
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Cuisine
American
Vanilla Custard
Description
Vanilla Custard is prepared by blending egg yolks, granulated sugar, cornstarch, and a pinch of salt with whole milk and half-and-half. The mixture is heated over medium-low heat with constant whisking to avoid curdling until it comes to a boil and thickens. Butter and vanilla extract are stirred in off the heat to enrich the flavor and provide a glossy finish. The custard is then cooled quickly by covering it with plastic wrap placed directly on its surface, which prevents a skin from forming. After refrigerating for at least two hours, the custard firms up with a smooth and creamy consistency. This custard can be served on its own or used as a base for various desserts.
Attention to gentle heat and continuous whisking ensures a smooth texture without lumps or cooked egg bits. Cooling under plastic wrap maintains the custard's silky surface.
Ingredients
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolk
- 2 ¾ cups milk whole
- ¾ cup half and half or light cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, whisk granulated sugar, cornstarch, and a tiny pinch of salt (before putting it on the stove). Add egg yolks, milk, and cream. Whisk to combine.
- Heat the egg mixture over medium-low heat while whisking, until it begins to boil. This will take about 15 minutes. Once boiling, let bubble for 1 minute while continuing to whisk.
- Remove from the heat and stir in butter and vanilla.
- Pour into a medium bowl and cover with plastic wrap allowing the wrap to rest on the surface of the warm custard.
- Refrigerate for at least 2 hours or until chilled.
Notes
- Mix ingredients thoroughly before heating to ensure even texture.
- Cook custard gently over medium-low heat with constant whisking to avoid scrambling eggs and burning.
- Cover the surface with plastic wrap immediately after cooking to prevent a skin from forming during cooling.
- The custard will slightly thicken as it cools in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366 | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 243mg | 81% |
| Sodium | 125mg | 5% |
| Potassium | 303mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 980IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 245mg | 25% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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