Description
This homemade vanilla custard is a rich and creamy dessert that is wonderfully smooth and full of classic vanilla flavor. Made with simple ingredients like whole milk, egg yolks, sugar, and vanilla, this custard is cooked gently on the stovetop until perfectly thickened. It’s versatile enough to enjoy on its own, as a filling for pastries, or as a base for other desserts.
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 come to a boil. Once steaming, remove the milk from heat to prevent scalding.
- Mix Egg Yolks and Dry Ingredients: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and a pinch of salt until the mixture becomes pale and slightly thickened, ensuring the cornstarch is fully incorporated.
- Temper the Eggs: Slowly pour 1/2 cup of the warm milk into the egg mixture while whisking constantly. This process tempers the eggs, preventing them from curdling when heated.
- Combine Mixtures: Gradually whisk in the remaining warm milk into the egg mixture. Then, pour the entire mixture back into the saucepan to prepare for cooking.
- Cook the Custard: Place the saucepan over low to medium heat and cook the mixture, stirring constantly with a whisk or wooden spoon. Continue until the custard thickens sufficiently to coat the back of a spoon, which usually takes several minutes.
- Finish with Butter and Vanilla: Remove the saucepan from heat and 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 or cooked egg bits, ensuring a silky texture.
- Cool and Chill: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let it cool at room temperature for a short while, then refrigerate until fully chilled and set.
- Serve: Serve the vanilla custard chilled or slightly warmed, optionally garnished with fresh fruit, whipped cream, or a sprinkle of cinnamon.
Notes
- Tempering the eggs is crucial to avoid scrambling them during cooking.
- Use a heavy-bottomed saucepan to ensure even heat distribution and prevent burning.
- Pressing plastic wrap onto the custard surface prevents a skin from forming.
- You can flavor the custard further with a cinnamon stick or citrus zest during milk warming for variation.
- Store custard in the refrigerator and consume within 2-3 days for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
