Description
This homemade vanilla custard recipe delivers a rich, creamy dessert made from simple ingredients like whole milk, egg yolks, sugar, and vanilla extract. Perfectly smooth and velvety, this custard can be enjoyed chilled or slightly warmed, either on its own or as a base for various 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, heat the whole milk over medium heat until it begins to steam without boiling. Then remove it from the heat to prevent overheating.
- Mix Egg Mixture: In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and a pinch of salt until the mixture is pale and slightly thickened to ensure proper texture and sweetness.
- Temper the Eggs: Slowly pour about 1/2 cup of the warm milk into the egg mixture while whisking constantly. This gradual process prevents the eggs from curdling when heated.
- Combine Mixture: Gradually whisk in the rest of the warm milk into the egg mixture, then pour the entire mixture back into the saucepan used earlier.
- Cook the Custard: Return the saucepan to low to medium heat and cook the mixture, stirring constantly, until it thickens enough to coat the back of a spoon—this ensures it has reached the right consistency.
- Add Butter and Vanilla: Remove the custard from heat and stir in the unsalted butter and pure vanilla extract until the custard is smooth and glossy, enhancing its flavor and texture.
- Strain for Smoothness: Pour the custard through a fine-mesh sieve into a clean bowl to remove any lumps and achieve a silky finish.
- Cool and Store: 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 fully chilled and set.
- Serve: Enjoy the custard chilled or slightly warmed, optionally garnished with fresh fruit, whipped cream, or a sprinkle of cinnamon for added flair.
Notes
- Ensure the milk does not boil; overheating can curdle the custard.
- Tempering the eggs is crucial to avoid scrambled eggs in the custard.
- Straining the custard produces a smoother texture.
- Pressing plastic wrap on the surface prevents a skin from forming as it cools.
- The custard can be stored in the refrigerator for up to 2 days.
