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4.2 from 1,347 votes

Vanilla Custard Recipe

Homemade vanilla custard is a little old fashioned, but totally worth the time and effort. Use for banana or bread pudding, trifles or plain.

Prep Time
2 mins
Cook Time
2 mins
Additional Time
3 hrs
Total Time
3 hrs 22 mins
Servings: 8
Calories: 347 kcal
Course: Dessert
Cuisine: American

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 , room temperature
  • 1 tablespoon unsalted butter , diced

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. As soon as the mixture thickens, remove from heat and whisk in butter (or bourbon), if desired.
  6. 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.
  7. Refrigerate for a minimum of 3 hours, but up to 2 days.
  8. If you have tried this recipe, come back and let me know how it was in the comments or ratings.

Notes

  • To use a whole vanilla bean, cut open and use 1/2 teaspoon vanilla caviar (little specs inside) in the scalded milk. You can also use a leftover, spent vanilla bean in the milk and remove before adding to egg yolks.
  • Do not use skim or 2% milk, this really does require WHOLE MILK.
  • Instead of butter, try adding 1 tablespoon of bourbon!
  • Get rid of lumps by: 
  • Stick Blender/Immersion Blender- Stick this right into the pan and blend. It might thicken the mixture a bit with agitation, just add a small amount of milk to thin it back out.
  • Sieve- If the mixture isn't too thick, you can push it through a mesh sieve using the back of a spoon. This will smooth out lumps or leave the big, annoying ones right in the basket.

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 (5%) Sugar 39g (78%) Vitamin A 630IU (13%) Calcium 161mg (16%) Iron 0.5mg (3%)

Nutrition Facts

Serving: 8Serving

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.