Vanilla Custard Recipe
User Reviews
4.2
Vanilla Custard Recipe
Description
The Vanilla Custard Recipe starts by warming whole milk lightly with vanilla extract or bean paste without boiling. Meanwhile, sugar, cornstarch, salt, and egg yolks are whisked together until pale. Gradually combining the hot milk into the yolk mixture tempers the eggs to prevent curdling.
Cooking the mixture again over medium-low heat while continuously whisking thickens it to a consistency that coats the back of a spoon. Butter is then stirred in to enrich texture and flavor. The custard is transferred to a bowl covered with plastic wrap pressed directly on the surface to prevent a skin from forming.
This custard can be served chilled as a dessert base or used in pastries and pies. Using whole milk is essential for the right creaminess. Optional bourbon can be added instead of butter for added flavor. To remove lumps, blending with an immersion blender or straining through a sieve are effective methods.
Ingredients
- 2 cups milk whole
- 2 teaspoons vanilla extract or vanilla bean paste
- 2/3 cup sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 4 egg room temperature, large yolks
- 1 tablespoon butter diced, unsalted
Instructions
- Heat the milk and vanilla extract (or paste) in a heavy bottom, medium saucepan until at a low simmer. Do not let it boil, until heat until little bubbles form around the edges.
- Meanwhile, place the sugar, cornstarch and salt into the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a whisk, blend dry ingredients until mixed. Add the egg yolks and blend until a pale yellow.
- Slowly pour the milk mixture into the eggs while whisking at a low speed. Do not mix too fast or it will froth and foam. Blend until mixed.
- Transfer the mixture back to the saucepan and cook over medium-low heat for 3-5 minutes, or until thickened. Whisk continually to prevent mixture from scalding to the pan. Mix until it is thick enough to coat the back of a spoon.
- As soon as the mixture thickens, remove from heat and whisk in butter (or bourbon), if desired.
- Transfer to a clean bowl and cover with plastic wrap. Press plastic wrap into the custard mixture so there is no air between the two. This prevents the filmy skin that can develop. To set faster, place in small ramekins or bowls.
- Refrigerate for a minimum of 3 hours, but up to 2 days.
- If you have tried this recipe, come back and let me know how it was in the comments or ratings.
Notes
- Use whole milk rather than skim or low-fat milk to achieve the proper creamy texture.
- For vanilla flavor, add vanilla bean caviar or use a spent vanilla bean in the milk, removing it before mixing with eggs.
- Replacing butter with 1 tablespoon bourbon adds a different flavor dimension.
- To smooth lumps, use a stick/immersion blender in the pan or strain the custard through a fine mesh sieve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 347 kcal
% Daily Value*
| Calories | 347kcal | 17% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 222mg | 74% |
| Sodium | 208mg | 9% |
| Potassium | 180mg | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 630IU | 13% |
| Calcium | 161mg | 16% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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