Description
This homemade vanilla custard is a creamy and smooth dessert made from simple ingredients like whole milk, egg yolks, sugar, and vanilla extract. It is gently cooked on the stovetop until thickened, then chilled for a rich and luscious texture that can be served on its own or used as a base for other desserts.
Ingredients
Scale
Custard Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 tablespoon unsalted butter
- 1 1/2 teaspoons pure vanilla extract
- 1 pinch salt
Instructions
- Warm the milk: In a heavy-bottomed saucepan, heat the whole milk over medium heat until it begins to steam but does not boil. Then remove the saucepan from the heat to prevent scalding.
- Whisk egg mixture: In a separate bowl, combine the egg yolks, granulated sugar, cornstarch, and a pinch of salt. Whisk them together until the mixture is pale and slightly thickened, indicating the sugar is well incorporated.
- Temper the eggs: Slowly pour about 1/2 cup of the warm milk into the egg yolk mixture while whisking constantly. This step is crucial to gradually raise the temperature of the eggs and prevent them from scrambling.
- Combine mixtures: Gradually whisk the remaining warm milk into the tempered egg mixture, then pour the entire combined liquid back into the saucepan.
- Cook custard: Place the saucepan over low to medium heat and cook the mixture, stirring constantly to avoid lumps or burning. Continue until the custard thickens enough to coat the back of a spoon.
- Add butter and vanilla: Remove the pan from heat, then stir in the unsalted butter and pure vanilla extract until the custard is smooth and glossy.
- Strain for smoothness: Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked egg bits and ensure a silky texture.
- Cool and chill: Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Allow it to cool to room temperature, then refrigerate until fully chilled.
- Serve: Serve the custard chilled or slightly warmed, optionally garnished with fresh fruit, a sprinkle of cinnamon, or whipped cream as desired.
Notes
- Be sure to whisk constantly when cooking the custard to prevent lumps and avoid curdling.
- Tempering the eggs by slowly adding warm milk is essential to prevent scrambling.
- Pressing plastic wrap directly onto the surface prevents a skin from forming on the custard.
- This custard can be used as a base for other desserts like trifle or fruit parfaits.
- Store leftovers covered in the refrigerator for up to 3 days.
