Description
This homemade vanilla custard is a classic, creamy dessert made from scratch with simple ingredients like whole milk, egg yolks, sugar, and vanilla. Cooked gently on the stovetop to achieve a smooth, thickened texture, this custard is perfect for serving chilled or slightly warmed, either on its own 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 boil, then remove it from the heat to prevent scalding.
- Whisk egg mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt until the mixture becomes pale and slightly thickened, ensuring the cornstarch is fully incorporated.
- Temper the eggs: Gradually add 1/2 cup of the warm milk to the egg mixture while whisking constantly to prevent the eggs from curdling during cooking.
- Combine mixtures: Slowly whisk in the remaining warm milk, then pour the entire liquid back into the saucepan to prepare for thickening.
- Cook and thicken custard: Over low to medium heat, stir the mixture constantly to prevent lumps and burning, cooking until the custard thickens and coats the back of a spoon, indicating proper consistency.
- Add 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, enhancing flavor and texture.
- Strain the custard: Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a velvety smooth finish.
- Cool the custard: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming, allow it to cool at room temperature, then refrigerate until chilled.
- Serve: Enjoy the custard chilled or slightly warmed, optionally garnished with fresh fruit, whipped cream, or a sprinkle of cinnamon for added flavor.
Notes
- Use fresh whole milk for the creamiest texture and best flavor.
- Constant stirring is crucial to prevent the custard from burning or curdling.
- Tempering the eggs slowly prevents scrambling and ensures a smooth custard.
- Pressing plastic wrap onto the custard surface stops a skin from forming as it cools.
- This custard can be stored in the refrigerator for up to 3 days.
- For a dairy-free version, substitute milk with almond or coconut milk and use a plant-based butter alternative.
