4.2 from 763 votes
Vanilla Custard Recipe
This Vanilla Custard Recipe uses whole milk, egg yolks, sugar, cornstarch, and vanilla to create a smooth, creamy dessert base. Cooked gently on the stovetop until thickened, it blends the warmth and aroma of vanilla with a rich texture from butter, ideal for cool desserts or as a filling.
Prep Time
2 mins
Cook Time
20 mins
Additional Time
3 hrs
Total Time
3 hrs 22 mins
Servings:
8
Calories:
347 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 347
% 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.