Description
Traditional vanilla custard is a rich, creamy dessert with a smooth, velvety texture and classic vanilla flavor. Easy to make with simple ingredients, it can be enjoyed warm or chilled, making it a versatile and comforting treat perfect for any occasion.
Ingredients
Scale
Custard Base
- 2 cups whole milk
- 1 cup heavy cream
- 4 fresh egg yolks
- 2/3 cup granulated sugar
- 1 vanilla bean pod or 1 tablespoon pure vanilla extract
- Pinch of salt
Instructions
- Prepare Your Ingredients: Gather all ingredients. Separate the eggs, reserving the yolks for the custard. Use fresh eggs for the best richness and color.
- Heat Milk and Cream: In a saucepan, gently warm the milk and cream with the vanilla bean pod (split and scraped) or vanilla extract, stirring occasionally to infuse the vanilla without boiling.
- Whisk Egg Yolks and Sugar: While the milk mixture heats, whisk together the egg yolks, granulated sugar, and a pinch of salt until the mixture becomes pale and creamy and the sugar dissolves completely.
- Temper the Eggs: Slowly pour a small amount of the warmed milk and cream mixture into the egg yolks, whisking constantly to gently raise the temperature and avoid curdling.
- Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly with a wooden spoon or heatproof spatula until the custard thickens and coats the back of the spoon (between 170°F and 175°F or 77°C to 80°C).
- Strain and Cool: Remove the custard from heat. Strain it through a fine mesh sieve to remove any cooked egg bits and the vanilla pod. Transfer the strained custard into a bowl, cover the surface with plastic wrap to prevent a skin from forming, and let it cool.
Notes
- Cook the custard gently over low heat to avoid curdling or scrambling the eggs.
- Stir constantly and evenly to ensure a smooth texture and prevent burning.
- Use a kitchen thermometer to reach the ideal temperature (170-175°F or 77-80°C) for perfect thickening.
- Straining the custard is essential for a silky, lump-free finish.
- Use a pure vanilla bean or high-quality vanilla extract for the best flavor depth.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Freezing is not recommended as it can cause separation and graininess.
- Reheat gently over low heat while stirring to serve warm without curdling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Classic/Traditional
Nutrition
- Serving Size: 1/2 cup (approximately 120 ml)
- Calories: 280
- Sugar: 25g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 190mg
Keywords: vanilla custard, traditional dessert, creamy custard, classic sweets, homemade vanilla custard
