Homemade Vanilla Custard Recipe

Velvety smooth, rich and delicate vanilla custard is made with vanilla, egg yolks, sugar, milk and butter for the most versatile pastry cream that can be used as a filling, sauce or topper!

Course Dessert, Sauce, Snack

Cuisine American

Keyword homemade custard, homemade vanilla custard, how to make vanilla custard, recipe for vanilla custard, steamed egg custard, vanilla custard, vanilla custard filling, vanilla custard recipe, vanilla custard sauce

Prep Time 5

Cook Time 5

Chill Time 2

Total Time 2 10

Servings servings

Calories 443kcal

Author Megan

Equipment

Ingredients

2 large egg yolks
½ cup (100 g) granulated sugar
½ teaspoon salt
3 ½ tablespoon (35 g) cornstarch
2 cups (500 g) whole milk
½ cup (120 g) unsalted butter 1 stick
1 ½ tablespoons (25 g) vanilla extract

Instructions

Whisk ingredients together. In a mixing bowl, add the egg yolks, sugar, salt, cornstarch and milk. Whisk until everything is thoroughly combined
Simmer the milk and mix with egg mixture. In a medium saucepan, pour in the mixture and cook on medium-low heat whisking constantly until it thickens up and simmers.
Add in butter and vanilla. Once the cream has thickened, turn down the heat to low and add the butter and vanilla extract. Stir until butter is melted. If you have residual lumps, strain through a fine-mesh sieve or use an immersion blender to make the custard silky smooth.
Cover and chill. Cover with plastic wrap by pressing the plastic onto the surface of the custard to prevent skin from forming and place in the refrigerator to chill for at least 2 hours or until cold.

Notes

Whisk the ingredients before heating. This will ensure everything is thoroughly mixed and the eggs won’t get scrambled too early.
Keep a close eye on the custard: once you begin cooking the custard do not leave its side. Stir continuously to prevent overheating and curdling.
Don’t overheat the mixture: when the custard has thickened and begins to simmer and bubble immediately remove from the heat to prevent from over cooking.
If you have any lumps, use an immersion blender or you can pour it through a mesh sieve.
Wrap the custard with plastic wrap. Place the plastic wrap on the surface of the custard to prevent a film from forming before placing it in the refrigerator to chill.
Chill for at least 2 hours or until cold. The vanilla custard filling needs at least 2 hours to chill and set before you can serve it.
Storage instructions: This vanilla custard is best served immediately once chilled. However, you can cover the egg custard with plastic wrap on top of the custard to prevent a film from forming and store it in an airtight container in the refrigerator for up to one week.

Nutrition