Easy Vanilla Custard Recipe

I’m sharing an Easy Custard Recipe that uses just a few pantry staples and can be served over cake or chilled with berries.

So, homemade vanilla custard is one of those desserts that looks fancy but is embarrassingly simple. I use whole milk and the warm perfume of vanilla extract, and the result is silky, barely set goodness that begs to be spooned into bowls, served warm or chilled.

I post this as an Easy Custard Recipe, and sometimes serve it chilled in a Custard Glass, because presentation changes everything. I promise it’s forgiving, a little rustic, and somehow always gets the “who made this” question.

Try it, you might be pleasantly surprised.

Ingredients

• Whole milk: adds silky body, calcium and some protein, mild sweetness, not very fatty.
• Heavy cream: optional, boosts richness, lots of fat and calories, makes custard luxurious.
• Egg yolks: provide thickness, protein and fat, help set custard, give color.
• Granulated sugar: sweetener, carbs, balances flavor, affects texture and browning when cooked.
• Vanilla: aromatic oils add big flavor, it’s almost no nutrients but crucial.
• Pinch of salt: enhances sweetness and balance, negligible nutrition, simple flavor trick.
• Unsalted butter: optional, adds sheen and mouthfeel, saturated fat, makes custard richer.

Ingredient Quantities

• 2 cups whole milk
• 1/2 cup heavy cream (optional)
• 3 large egg yolks
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract or 1 vanilla bean, scraped
• pinch of fine salt
• 1 tablespoon unsalted butter (optional)

How to Make this

1. Pour 2 cups whole milk and 1/2 cup heavy cream (if using) into a medium saucepan, add the scraped seeds from 1 vanilla bean or 1 teaspoon vanilla extract, and heat on medium low until tiny bubbles form around the edge and it’s steaming but not boiling.

2. In a bowl whisk 3 large egg yolks with 1/3 cup granulated sugar and a pinch of fine salt until pale and slightly thickened.

3. Temper the yolks by slowly pouring about 1/3 of the hot milk into the yolks while whisking constantly, then pour in another 1/3 and whisk again so the eggs dont scramble.

4. Slowly pour the tempered yolk mixture back into the saucepan with the remaining milk, stirring constantly with a wooden spoon or heatproof spatula.

5. Cook over low to medium low heat, stirring or scraping the bottom continuously, until the custard thickens and coats the back of the spoon and you can draw a line through it. If you have a thermometer aim for about 170 to 175 F, do not let it boil.

6. Remove from heat right away, stir in 1 tablespoon unsalted butter if using, and if you used a vanilla bean you can skip extras, otherwise add the remaining teaspoon vanilla extract now.

7. Pour the custard through a fine mesh strainer into a clean bowl to catch any bits of cooked egg for an extra silky texture.

8. To cool fast set the bowl in an ice bath and stir occasionally, or press plastic wrap directly onto the surface to stop a skin forming before chilling.

9. Serve warm spooned over cake or pies, or chill until cold and serve with berries. Store in the fridge covered for up to 3 to 4 days.

Equipment Needed

1. Medium saucepan (2 to 3 qt), for heating milk, use a heavy bottom pan if you got one
2. Large heatproof bowl, for whisking yolks and to sit in an ice bath when cooling
3. Whisk, a balloon whisk is great but any whisk will do
4. Heatproof spatula or wooden spoon, for stirring and scraping the bottom so the eggs dont scramble
5. Fine mesh strainer, to catch any bits and make it silky
6. Instant read thermometer, to hit about 170 to 175 F without boiling
7. Measuring cups and spoons, for milk, cream, sugar and vanilla
8. Plastic wrap or lid, to press onto the surface so a skin doesnt form and for storing

FAQ

Easy Vanilla Custard Recipe Substitutions and Variations

• Whole milk: swap with half and half for a richer custard, same amount. Or use canned evaporated milk diluted 1:1 with water to mimic whole milk. For a dairy free option use full fat coconut milk, same volume but expect a coconut taste.
• Heavy cream (optional): sub with whole milk plus 2 tablespoons melted unsalted butter per 1/2 cup cream to get the fat back. You can also use extra half and half or coconut cream if you want it dairy free.
• Egg yolks: to make an eggless custard mix 2 tablespoons cornstarch with 3 tablespoons cold milk into a smooth slurry and whisk that into the hot milk to thicken — this approximates the thickening of 3 yolks but the texture wont be quite as silky.
• Granulated sugar: replace with about 1/4 cup honey or pure maple syrup and reduce the milk by 1 to 2 tablespoons to account for extra liquid. Or try a 1:1 powdered sweetener like erythritol for a low sugar version, though flavor will differ.

Pro Tips

1. Keep the milk barely steaming and go slow, dont crank the heat, cause once it boils the eggs will curdle and you cant fix that. If you have a thermometer aim for about 170 to 175 F, if not watch for tiny bubbles at the edge and the custard coating the spoon.

2. Tempering is the make-or-break move, so add the hot milk in a thin stream while whisking like mad, dont dump it fast. If you get nervous use a ladle and add small amounts, its less scary that way and way less likely to scramble.

3. For super silky texture always pour the finished custard through a fine mesh strainer into a clean bowl, press gently with a spatula to get the most out without forcing lumps through. Then cover the surface with plastic wrap right away so you dont get a skin.

4. Little flavor hacks: scrape a vanilla bean for deeper flavor, or stir in a teaspoon of fresh lemon or orange zest for brightness, a splash of rum or brandy is great too. If you want it richer add a tablespoon of butter or a bit more cream at the end, but dont overdo it or itll feel heavy.

5. Store in an airtight container in the fridge for 3 to 4 days, rewarm gently in a double boiler or low heat while whisking if you need it warm again, and if it splits a tiny splash of cream and vigorous whisking usually brings it back together.

Easy Vanilla Custard Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I'm sharing an Easy Custard Recipe that uses just a few pantry staples and can be served over cake or chilled with berries.

Pin

Servings

4

servings

Calories

311

kcal

Equipment: 1. Medium saucepan (2 to 3 qt), for heating milk, use a heavy bottom pan if you got one
2. Large heatproof bowl, for whisking yolks and to sit in an ice bath when cooling
3. Whisk, a balloon whisk is great but any whisk will do
4. Heatproof spatula or wooden spoon, for stirring and scraping the bottom so the eggs dont scramble
5. Fine mesh strainer, to catch any bits and make it silky
6. Instant read thermometer, to hit about 170 to 175 F without boiling
7. Measuring cups and spoons, for milk, cream, sugar and vanilla
8. Plastic wrap or lid, to press onto the surface so a skin doesnt form and for storing

Ingredients

• 2 cups whole milk

• 1/2 cup heavy cream (optional)

• 3 large egg yolks

• 1/3 cup granulated sugar

• 1 teaspoon pure vanilla extract or 1 vanilla bean, scraped

• pinch of fine salt

• 1 tablespoon unsalted butter (optional)

Directions

• Pour 2 cups whole milk and 1/2 cup heavy cream (if using) into a medium saucepan, add the scraped seeds from 1 vanilla bean or 1 teaspoon vanilla extract, and heat on medium low until tiny bubbles form around the edge and it’s steaming but not boiling.
• In a bowl whisk 3 large egg yolks with 1/3 cup granulated sugar and a pinch of fine salt until pale and slightly thickened.
• Temper the yolks by slowly pouring about 1/3 of the hot milk into the yolks while whisking constantly, then pour in another 1/3 and whisk again so the eggs dont scramble.
• Slowly pour the tempered yolk mixture back into the saucepan with the remaining milk, stirring constantly with a wooden spoon or heatproof spatula.
• Cook over low to medium low heat, stirring or scraping the bottom continuously, until the custard thickens and coats the back of the spoon and you can draw a line through it. If you have a thermometer aim for about 170 to 175 F, do not let it boil.
• Remove from heat right away, stir in 1 tablespoon unsalted butter if using, and if you used a vanilla bean you can skip extras, otherwise add the remaining teaspoon vanilla extract now.
• Pour the custard through a fine mesh strainer into a clean bowl to catch any bits of cooked egg for an extra silky texture.
• To cool fast set the bowl in an ice bath and stir occasionally, or press plastic wrap directly onto the surface to stop a skin forming before chilling.
• Serve warm spooned over cake or pies, or chill until cold and serve with berries. Store in the fridge covered for up to 3 to 4 days.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 185g
• Total number of serves: 4
• Calories: 311kcal
• Fat: 21.6g
• Saturated Fat: 12.3g
• Trans Fat: 0.4g
• Polyunsaturated: 1g
• Monounsaturated: 6.3g
• Cholesterol: 200mg
• Sodium: 87mg
• Potassium: 227mg
• Carbohydrates: 23.8g
• Fiber: 0g
• Sugar: 23.1g
• Protein: 6.7g
• Vitamin A: 591IU
• Vitamin C: 0mg
• Calcium: 171mg
• Iron: 0.38mg