I love this custard recipe for its delicate texture and light vanilla flavor.
Rich, velvety, and delicate, this custard recipe comes together quickly on the stovetop. It’s made with ingredients you likely have on hand like egg yolks, milk and cream.
Serve it on its own, or use it as a cake filling, sauce, or topper!
What is Custard?
Vanilla custard is a pudding-like dish that contains egg yolk. Thickened with cornstarch, it’s also known as pastry cream and can be enjoyed on its own, layered in cakes, or dolloped onto fruit desserts or pastries.
- This recipe uses simple ingredients that are probably already in the pantry and fridge!
- Easy to make, custard up-levels everything from waffles to gingerbread to fruit desserts like this cranberry trifle recipe.
- Dairy – The best custard is made from a mixture of fresh milk and cream.
- Eggs – You will need only the yolks in this recipe, use large eggs for the best results.
- Sugar – Granulated sugar lightly sweetens this custard recipe.
- Flavor – Vanilla extract adds flavor. It can be replaced with other baking extracts like rum, maple, coconut, lemon, or banana extracts will add more flavor to pies, tarts, and other desserts.
How to Make Vanilla Custard
A thick and creamy custard is easy to make:
- Whisk cornstarch & sugar in a pan before heating (per recipe below).
- Add egg yolks, milk, & cream. Bring to medium heat, whisking slowly until thickened. Stir in butter & vanilla.
- Cover the surface of the custard with a piece of plastic wrap & place in the refrigerator to cool.
Tips for a Creamy Custard
- Whisk the cold ingredients before heating.
- Heat the milk mixture over a low, gentle heat; this keeps the custard smooth without “scrambling” the eggs. Whisk while it cooks to avoid lumps or burning the milk.
- Once cooked, ensure the plastic wrap rests on the surface of the custard as it cools. This keeps a skin from forming.
- The custard will thicken slightly as it cools.
Keep vanilla custard in the refrigerator for up to 5 days with a piece of plastic wrap directly spread across the top to avoid skin from forming.
What do you serve with Vanilla Custard? Leave us a comment below!
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 ¾ cups whole milk
- ¾ cup light cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- In a medium saucepan, whisk granulated sugar, cornstarch, and a tiny pinch of salt (before putting it on the stove). Add egg yolks, milk, and cream. Whisk to combine.
- Heat the egg mixture over medium-low heat while whisking, until it begins to boil. This will take about 15 minutes. Once boiling, let bubble for 1 minute while continuing to whisk.
- Remove from the heat and stir in butter and vanilla.
- Pour into a medium bowl and cover with plastic wrap allowing the wrap to rest on the surface of the warm custard.
- Refrigerate for at least 2 hours or until chilled.
- Mix the ingredients before heating.
- Heat over a low gentle heat, this keeps the custard smooth without “scrambling” the eggs.
- Whisk while it cooks or the milk can burn and the mixture won’t be smooth.
- Once cooked, ensure the plastic wrap rests on the surface of the custard as it cools. This keeps skin form forming.
- Custard will thicken slightly as it cools.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.