Custard Recipe
This easy Vanilla Custard Recipe is rich, thick and velvety smooth with classic vanilla flavor. Serve it as a simple dessert or use it as a creamy filling for pies, pastries, cakes, cream puffs and donuts.
Servings: 8
Cost: $6
Equipment
- saucepan
- 1 whisk
- 1 measuring cup
- measuring spoons
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar divided
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Instructions
- Add the milk and 1/4 cup sugar to a medium saucepan. Heat over medium heat, stirring occasionally, until steaming and small bubbles form around the edge of the pan. Do not boil.
- While the milk heats, whisk the egg yolks, remaining 1/4 cup sugar, cornstarch and salt together in a medium bowl until smooth and pale yellow.
- Slowly drizzle about 1/2 cup of the hot milk into the egg mixture while whisking constantly. Whisk in another 1/2 cup hot milk.
- Pour the tempered egg mixture back into the saucepan with the remaining milk.
- Cook over medium-low heat, whisking constantly, until the custard thickens and begins to bubble, approximately 3 to 5 minutes. Continue cooking and whisking for 1 minute.
- Remove the saucepan from the heat. Stir in the butter and vanilla until smooth.
- For extra-smooth custard, strain through a fine-mesh sieve into a clean bowl.
- Serve warm, or press plastic wrap directly against the surface of the custard. Refrigerate for at least 2 hours before serving chilled.
Notes
- Keep the heat at medium-low and whisk constantly after adding the egg mixture. High heat can cause the eggs to curdle.
- The custard is ready when it coats the back of a spoon and a finger drawn through it leaves a clean line.
- For the smoothest custard filling, strain the finished custard through a fine-mesh sieve before chilling.
- Store custard in an airtight container in the refrigerator for up to 4 days. Press plastic wrap directly onto the surface to prevent a skin from forming.
- Chilled custard will firm up. Whisk it briefly before serving or transferring it to a piping bag.
- Do not freeze custard, as the texture can separate when thawed.
Nutrition
Calories: 153kcal | Carbohydrates: 18g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 101mg | Potassium: 104mg | Fiber: 0.03g | Sugar: 16g | Vitamin A: 316IU | Calcium: 88mg | Iron: 0.3mg