Description
This homemade vanilla custard recipe is a rich and creamy dessert made with simple ingredients like whole milk, egg yolks, and vanilla. Perfectly smooth and silky, it can be served chilled or slightly warmed, making it a versatile treat for any occasion.
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.
- Whisk the Egg Mixture: In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until the mixture is pale and slightly thickened.
- Temper the Eggs: Slowly pour 1/2 cup of the warm milk into the egg mixture while whisking constantly to prevent scrambling and temper the eggs.
- Combine Mixtures: Gradually whisk in the remaining warm milk, then pour the entire mixture back into the saucepan.
- Cook the Custard: Cook over low to medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, taking care not to let it boil.
- Add Butter and Vanilla: Remove from heat and stir in the butter and vanilla extract until the custard is smooth and glossy.
- Strain for Smoothness: Strain the custard through a fine-mesh sieve into a clean bowl to ensure a perfectly smooth texture.
- Cool the Custard: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming, let it cool at room temperature, then refrigerate until chilled.
- Serve: Serve the custard chilled or slightly warmed, garnished as desired, such as with fresh fruit or a sprinkle of cinnamon.
Notes
- Constant stirring and moderate heat are key to prevent the custard from curdling or burning.
- Tempering the eggs with warm milk is essential for a smooth texture without scrambled eggs.
- Pressing plastic wrap directly on the surface prevents a skin from forming on the custard.
- For a dairy-free version, substitute whole milk with a plant-based milk like almond or oat milk, but the texture may slightly vary.
- This custard can be used as a base for other desserts such as trifles or poured over cakes.
