Smooth and rich homemade Vanilla Custard is quick and easy to make right on your stovetop with eight simple ingredients. With just a few effortless tips, you too, can master this culinary delight.
There are so many great ways to serve this custard. In place of ice cream, spoon a little over a slice of pound cake or over your favorite apple pie. Use it to stuff pastries, or spoon it into small bowls or tarts and top with fresh berries.
This custard is a delicious treat with a velvety texture and true vanilla flavor. With just a few simple steps that even the novice cook can master, this culinary treat can be all yours. If you like this velvety custard, try my tapioca pudding or chocolate pudding.
Let’s Spill The Tea
- Cuisine type: American and many others
- Taste and texture: vanilly (is that a word) and creamy
- Effort and skill: moderate on both counts
- Pros: homemade is so much better than storebought
- Cons: the recipe needs your full attention for about 15 minutes
Ingredients for Homemade Vanilla Custard
- Eggs: for the yolks
- Dairy: whole milk and heavy cream
- Granulated sugar
- Cornstarch
- Salt
- Butter: unsalted or salted, if using salted, omit extra salt
- Vanilla extract: the pure stuff
How to make Vanilla Custard
This is just the nutshell version of the recipe. See the recipe card below for ingredients and complete directions.
- Add the egg yolks to a small bowl.
- In a medium saucepan, whisk together the milk, cream, sugar, cornstarch, and salt over medium heat. Whisk frequently until it starts to simmer.
- Remove the mixture from the heat. Whisk 2-3 tablespoons of the hot mixture into the egg yolks. Repeat!
- Return the saucepan to medium-low heat and slowly drizzle in the egg mixture while whisking. Do not let the mixture boil. Continue cooking and whisking for 2-3 minutes or until the mixture has thickened and reached approximately 180 degrees.
- Remove from the heat and stir in the butter and vanilla.
- Let it cool for a couple of minutes while whisking. Pour the custard through a fine mesh sieve into a bowl.
- Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Let the custard cool for about 40 minutes before placing it in the refrigerator. Chill for about 3 hours.
Recipe Tips For Perfect Vanilla Custard
- Whisk very frequently and use a spoon if necessary to reach those bottom edges of the saucepan.
- Use pure vanilla extract for the best flavor. For even more taste, substitute an equal amount of vanilla paste for the vanilla extract. The vanilla flavor is one of the stars here.
Frequently Asked Questions
Do not let the mixture boil. When whisking in the eggs and cooking the mixture after, try to keep the mixture between 170-180 degrees Fahrenheit. An instant-read thermometer or candy thermometer comes in handy for this.
Pour the custard through a fine mesh strainer to remove any little bits of cooked egg that might have formed. This extra step is worth it for ensuring a smooth and velvety custard, and it only takes 1-2 minutes.
Cover the custard with plastic wrap right after cooking to prevent a skin from forming. Place the plastic wrap directly on the surface of the custard.
Let’s Recap Folks
- This is a delicious vanilla custard that is made with wholesome, all-natural ingredients.
- Even though it is a homemade custard and you must temper the eggs, the reward in taste and texture far outweighs the effort.
- Everyone who tries it loves it. They will sing your praises.
Try These Next
Vanilla Custard Recipe
Ingredients
- 4 egg yolks room temperature
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt large pinch
- 1 tablespoon unsalted butter
- 1 teaspoon pure vanilla extract
Instructions
- Add the egg yolks to a small bowl that is large enough to add a little of the warm milk mixture to it.
- In a medium saucepan, whisk together the milk, cream, sugar, cornstarch, and salt over medium heat. Whisk frequently until it starts to simmer, with small bubbles appearing on the edges of the pan. This is known as scalding the milk. Do not let it reach a rolling boil or hard boil, so keep a close eye on it.
- Remove the mixture from the heat. Whisk 2-3 tablespoons of the hot mixture into the egg yolks. Repeat with 2-3 more tablespoons of the hot mixture.
- Return the saucepan to medium-low heat and slowly drizzle in the egg mixture while whisking. Do not let the mixture boil. Continue cooking and whisking for 2-3 minutes or until the mixture has thickened.
- Remove from the heat and stir in the butter and vanilla.
- Let it cool for a couple of minutes while whisking. Pour the custard through a fine mesh sieve into a bowl. This step will remove any bits of egg or lumps that may have formed.
- Cover the surface of the pudding with plastic wrap to prevent a skin from forming. Let the custard cool for about 40 minutes before placing it in the refrigerator. Chill for about 3 hours.
Notes
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Ntensibe Michael Edgar
Hhhhmmm….I am liking the scent of vanilla these days. Making this custard is something I wanna try out! Thanks for the recipe.
Beth Pierce
Enjoy!
Fransic verso
Haven’t tried this but it seems not complicated to try it. Moreover, your post is very helpful in answering important things regarding this recipe. Thank you for sharing.
Beth Pierce
My pleasure, Fransic!
Robbie
Great vanilla custard and so easy to make! Thanks for the great recipe!
Beth Pierce
My pleasure, Robbie!
Marysa
There are really so many uses for this! What a great, easy recipe for a refreshing dessert. We love fresh summer fruit and this was the perfect accompaniment.
Rosey W
This vanilla custard is so good. Easy to make and delicious. The kids loved it.
Kimberley Asante
This Vanilla Custard recipe is so creamy and delicious! The step-by-step instructions make it easy to follow. Thanks for sharing this classic dessert!
Beth Pierce
My pleasure, Kimberley!
Stephanie Z
This is the perfect dessert – especially on sweltering days which I refuse to turn on the oven. Simple to make and super creamy!
Beth Pierce
I agree! Easy and delicious!
Emily
Such a great vanilla custard recipe! Thanks for the great advice, it made the process a lot easier.
Vasu
Just made your Vanilla Custard recipe, and it was absolutely divine! The simplicity of your instructions made it easy enough for even a newbie like myself to make it. Thank you!
Beth Pierce
Thanks, Vasu! So glad that you liked the vanilla custard.
Karlee
Vanilla custard is one of my favourites. This recipe was spot on. Even better than my grandmothers. Great tip on straining the custard. It worked beautifully!
Beth Pierce
Thanks, Karlee! So glad that you liked the vanilla custard.
Lou
This was SO good. the best vanilla custard I have had in quite some time! Thank you! I am going to make some more to share with grandkids!
Jenny
Awesome vanilla custard recipe! Smooth and velvetty! Great tips on straining the custard.
Tammy
Looks so yummy and easy to make too! I love custard…perfect recipe in time for the holidays!
Sandra
Your tips are really helpful! Thank you so much! Everyone at my house loved it!
Lavanda Michelle
Your helpful tips, like using an instant-read thermometer and pouring through a strainer, truly elevate the custard-making experience
Beth Pierce
Thanks, Lavanda! So glad that you followed that tip!