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.
Ingredients Needed
- 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.
Storing Custard
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.
Serving Suggestions
Serve this homemade custard recipe with fresh berries, over ice cream, or use it in pies or as a cake filling.
What do you serve with Vanilla Custard? Leave us a comment below!
Vanilla Custard
Ingredients
- ½ cup granulated sugar
- ¼ cup cornstarch
- 4 large egg yolks
- 2 ¾ cups whole milk
- ¾ cup half and half or light cream
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Instructions
- 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.
Notes
- 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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dessert, Dip, Sauce
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Can this recipe be adapted to make chocolate custard?
I have never tried adapting this recipe for a chocolate custard but I would love to hear the changes that you make!
The flavor is perfect but it never set. I followed the recipe exactly. Where did I go wrong?
Oh no, I am sorry to hear that Julie! To ensure it thickens you want to make sure you heat the egg mixture slowly over medium-low heat while whisking, then let it bubble for a one minute to ensure it thickens. I hope that helps!
Delicious! It was a bit too sweet for me. So instead of 1/2 cup of sugar, I did 1/3 cup of sugar. It tasted a lot better. Husband wants me to try 1/4, we’ll see. I think 1/3 is the sweet spot. I am going to try adding a banana and some wafers to go for that banana pudding taste.
Best vanilla custard hands down. Not heavy with sweet, honey makes it perfectly sweet. Thanks for sharing this recipe.
Is pastry cream, custard, and pudding all the same thing? This is exactly the recipe I use for pudding…although a google search says they are different…every recipe has the same ingredients for the three different terms.
Thank you
Custard is a mixture of eggs, milk, and sugar that depends on the egg for thickening (although other types of thickeners are often added). There are different types of custard—pastry cream is one type of custard.
Pudding depends on a starch for thickening (instead of egg) although some puddings do contain eggs as well. I hope that helps!
The texture is delightful! Very silky. I was looking for something to replace my decades-old custard recipe that I use for banana pudding. I decided it had a weird sweetness after all these years. Your recipe has very similar amounts and exactly the same ingredients except for the milk and cream. Made all the difference. THANK YOU!!
this turned out amazing! can this be frozen for later use? it made way more than my husband and i can eat!
While I haven’t tried it, this likely will not freeze well.
Do you know if this custard can be used to make creme brulee?
I have never tried this recipe in a creme brûlée, but I would love to hear how it turns out for you.
Sooooooo good. 5 stars
Perfect recipe for use in many things or just alone! Very yummy!
awesome
This recipe was so easy to prepare and it is sooooo delicious! Thank you for sharing this recipe.
I forgot to purchase cornstarch at the store. I looked up a baking substitution chart. It suggested using tapioca. This recipe makes the best tapioca pudding (which is my favorite). Delicious. BTW, I don’t use the plastic wrap – I love the skin!
Thank you for sharing your tapioca tip Susan!
Delicious! I used this as the base for my fruit tart. I made the crust and added in the custard the day before I planned to serve it then refrigerated it to firm up. I added the sliced fruits and brushed them with melted jelly just before serving. It is firm enough to hold its shape when cut and still perfectly creamy. I had added a little nutmeg to the custard because I enjoy the flavor. I was searching for a new recipe. This will definitely be the custard recipe I use now. Thank you for sharing!
Yummy, simple, and just what I wanted for this dish! I ate half before it cooled completely!
Will definitely be making this again!
Holly
Your custard is 5 star I baked a pound cake sliced it into 3 layers then laid them in a 2x10x15″ pyrex pan smothered in your custard it is world class
Thanks
Tim
Thank you so much, Tim! That is so sweet of you to say. I am glad you enjoyed it.
Delicious smooth vanilla pudding and very easy to make.
Thank you Holly. I’ve been making your recipes for a few months now and have enjoyed all of them.
Had the same problem as others. The custard was thick when boiled, but became watery as it cooled. I think there’s too much milk in this recipe. But I’ll try it again. Also, added vanilla bean paste – and it still needs way more vanilla than recipe calls for.
Sorry this recipe didn’t quite work out for you, Pearl! I would love to hear how it goes for you if you try it again!
I made a different recipe from another source and your recipe back-to-back on the same day and your recipe was superb and so very easy to make. I took it to a family dinner and it was a hit. I’m making it again today for a family gathering but this time I’m tripling the recipe. THANK YOU!! (BTW I threw the other one out after my brother and I tasted it and didn’t like the consistency either)