Description
This Homemade Vanilla Custard is a classic creamy dessert made with rich whole milk, heavy cream, egg yolks, and real vanilla. Perfectly smooth and luscious, it can be served alone or used as a base for trifles, tarts, or fruit accompaniments. The custard is cooked gently on the stovetop and chilled to achieve a velvety texture.
Ingredients
Scale
Liquid Ingredients
- 2 cups whole milk
- ½ cup heavy cream
- 1 ½ teaspoons pure vanilla extract
Dry Ingredients
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- pinch of salt
Eggs & Fats
- 4 large egg yolks
- 1 tablespoon unsalted butter
Instructions
- Heat Milk and Cream: In a medium saucepan, combine the whole milk and heavy cream. Warm the mixture over medium heat until just steaming, making sure it does not reach boiling point.
- Whisk Egg Mixture: In a separate bowl, whisk together granulated sugar, egg yolks, cornstarch, and a pinch of salt until the mixture is smooth and pale yellow.
- Temper the Eggs: Slowly pour about ½ cup of the warm milk mixture into the egg mixture while whisking constantly. This step prevents the eggs from scrambling by gradually raising their temperature.
- Combine and Cook: Gradually add the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking continuously. Cook over medium heat, stirring constantly, for about 5 to 7 minutes or until the custard thickens and just starts to bubble.
- Finish and Strain: Remove the saucepan from heat. Stir in the unsalted butter and pure vanilla extract until the custard is silky smooth. Pour the custard through a fine mesh sieve into a clean bowl to remove any lumps.
- Chill and Serve: Cover the surface of the custard directly with plastic wrap to avoid a skin forming. Chill in the refrigerator for at least 2 hours before serving.
Notes
- Use whole milk and heavy cream for the creamiest, richest texture.
- This custard works beautifully as a filling for trifles, tarts, or served simply with fresh fruit.
- For a richer custard, omit the cornstarch and use only egg yolks, but cook gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: ½ cup
- Calories: 210
- Sugar: 18g
- Sodium: 60mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 145mg
