Description
This homemade vanilla custard recipe is a creamy, rich dessert made with simple ingredients like whole milk, egg yolks, sugar, and vanilla extract. It is gently cooked on the stovetop until thickened, then chilled to perfection. Perfect as a base for many desserts or served on its own with a smooth, velvety texture and classic vanilla flavor.
Ingredients
Scale
Custard Base
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 pinch salt
Finishing Ingredients
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Warm the Milk: In a heavy-bottomed saucepan, warm the milk over medium heat until it begins to steam but does not boil. Remove from heat to prevent scorching.
- Prepare Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and salt until the mixture is pale and slightly thickened, incorporating air for a lighter texture.
- Temper the Eggs: Gradually pour 1/2 cup of the warm milk into the egg mixture while whisking constantly. This step is crucial to prevent the eggs from curdling by gently raising their temperature.
- Combine Mixtures: Slowly whisk in the remaining warm milk, then pour the entire mixture back into the saucepan, preparing for cooking.
- Cook the Custard: Cook over low to medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens and coats the back of a spoon, ensuring it does not boil to avoid curdling.
- Add Butter and Vanilla: Remove the saucepan from heat and immediately stir in the unsalted butter and pure vanilla extract until the custard is smooth and glossy.
- Strain for Smoothness: Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps and achieve a silky texture.
- Cool and Refrigerate: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool at room temperature, then refrigerate for at least 2 hours until chilled and set.
- Serve: Serve the custard chilled or slightly warmed, garnished with fresh fruit, a sprinkle of cinnamon, or your favorite toppings.
Notes
- Be sure to whisk constantly while cooking to prevent the custard from sticking or forming lumps.
- Using a heavy-bottomed saucepan helps distribute heat more evenly, reducing the risk of burning.
- The custard will thicken more as it chills, so slightly thinner consistency when warm is ideal.
- For a dairy-free version, substitute milk with almond or coconut milk and butter with a plant-based alternative.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
