Name: Homemade Vanilla Custard Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: French-inspired
Ingredients: 2 cups whole milk; ½ cup heavy cream; 4 large egg yolks; ½ cup granulated sugar; 3 tablespoons cornstarch; pinch of salt; 2 teaspoons pure vanilla extract

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There’s something undeniably comforting about a silky bowl of Homemade Vanilla Custard. Its creamy richness and warm vanilla notes evoke a sense of nostalgia, hinting at cozy kitchen afternoons, family gatherings, or a simple weeknight treat elevated to something special. Whether you serve it as a dessert in its own right or use it to crown your favorite pastries, this custard is pure delight in every spoonful, and once you make it from scratch, you’ll find yourself returning to this recipe again and again.

Homemade Vanilla Custard Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for Homemade Vanilla Custard is refreshingly simple, yet each one brings something essential—whether it’s richness, body, flavor, or silky smoothness. Let’s take a closer look at what you’ll need and why every component matters:

Whole milk: Lays the foundation for a custard that’s creamy and full-bodied, but still light enough to set perfectly.
Heavy cream: Adds luscious richness and a melt-in-your-mouth texture that sets this custard apart from store-bought versions.
Egg yolks: The secret behind that gorgeous golden color and the irresistible silkiness classic to Homemade Vanilla Custard.
Granulated sugar: Perfectly sweetens without overpowering, allowing the vanilla flavor to shine through.
Cornstarch: Guarantees a foolproof, velvety smooth set—no more worrying about runny or overly thick custard.
Pure vanilla extract: Infuses every spoonful with aromatic, sophisticated vanilla flavor—it’s the star of this recipe.
Salt: Just a pinch balances the sweetness and makes all the other flavors pop.

How to Make Homemade Vanilla Custard

Step 1: Warm the Milk and Cream

Start by combining the whole milk and heavy cream in a medium saucepan. Gently heat them over medium, watching for little wisps of steam—no need to let it boil! This warming step helps blend the fats and ensures a silky base for your Homemade Vanilla Custard.

Step 2: Whisk the Egg Yolks, Sugar, Cornstarch, and Salt

In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, and that essential pinch of salt. Keep whisking until the mixture looks smooth and a little pale; this ensures your custard will be lump-free and uniformly thickened later on.

Step 3: Temper the Egg Mixture

Now, tempering time! Slowly pour about ½ cup of your steaming milk and cream into the egg yolk mixture, whisking constantly. This gentle introduction of heat prevents curdling and creates a flawless Homemade Vanilla Custard texture. Gradually add the rest of the milk mixture, whisking all the while.

Step 4: Cook the Custard

Pour everything back into the saucepan and return it to medium-low heat. Keep the whisk moving constantly, scraping the bottom as the custard thickens—this usually takes about 5 to 7 minutes. You’ll know it’s ready when it coats the back of a spoon and you spy the very first bubble popping at the surface.

Step 5: Add Vanilla and Strain

Remove the saucepan from heat and stir in the pure vanilla extract. To guarantee the smoothest finish, strain your custard through a fine-mesh sieve into a clean bowl. This catches any stray lumps or bits of egg, resulting in the elegant, creamy finish Homemade Vanilla Custard is known for.

Step 6: Cool and Chill

Cover the surface of the custard directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, then pop it into the fridge until it’s perfectly chilled and ready to serve or use in desserts.

How to Serve Homemade Vanilla Custard

Garnishes

Garnishing Homemade Vanilla Custard is half the fun! Try sprinkling freshly grated nutmeg, a dusting of cinnamon, or an artful scatter of seasonal berries. Even a twist of orange zest or a couple of sliced strawberries will make your custard visually stunning and invite everyone to dig right in.

Side Dishes

This custard pairs beautifully with everything from butter cookies and crisp ladyfingers to tender slices of pound cake or fruit tarts. For a fresh and light contrast, offer it alongside a platter of juicy fruit—think peaches, ripe mango, or poached pears. It’s also a natural companion to any kind of pastry or airy sponge cake.

Creative Ways to Present

Let your creativity shine! Layer your Homemade Vanilla Custard with crumbled cookies and berries in individual parfait glasses for a show-stopping dessert. Pipe it inside profiteroles or éclairs, use it as a tart filling, or swirl it into trifles for a custard treat that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Homemade Vanilla Custard (lucky you!), place a piece of plastic wrap directly against its surface and refrigerate. It’ll stay luscious and fresh for up to 3 days—just give it a gentle whisk before serving to restore its silky consistency.

Freezing

While freezing can slightly alter the custard’s texture, it is possible in a pinch. Transfer chilled custard to an airtight container and freeze for up to one month. Thaw overnight in the refrigerator and whisk vigorously, adding a splash of milk as needed to smooth things out.

Reheating

Should you want to enjoy your custard warm or loosen it up after refrigeration, gently heat it in a saucepan over low heat. Stir constantly to prevent any sticking or curdling, and add a little milk if it’s become extra thick. Avoid microwaving, which can lead to uneven heating.

FAQs

Can I use low-fat milk instead of whole milk?

Whole milk really delivers on flavor and texture, but you can swap in low-fat varieties if needed. Just keep in mind your custard may be less rich, so you might want to up the cream a little for balance.

Is there a dairy-free alternative for this custard?

Absolutely! Substitute the milk and heavy cream with your favorite unsweetened plant-based milks and creams. Coconut milk, in particular, makes a deliciously creamy custard, just expect a subtle coconut note alongside the vanilla.

What’s the best way to avoid lumps in Homemade Vanilla Custard?

Whisking is your best friend at every stage, especially when tempering the eggs and while cooking. Straining the finished custard is your final safeguard for a flawlessly smooth result.

Can I use this custard in baked goods?

Yes! Homemade Vanilla Custard is incredibly versatile—spoon it into tarts, layer it in trifles, or use it as a filling for pastries and cakes. It holds up beautifully in all sorts of desserts.

How can I make the vanilla flavor even stronger?

For a truly intense vanilla aroma, steep a split vanilla bean in your milk and cream as they heat (just remember to fish it out before moving to the next step). Alternatively, a splash more vanilla extract at the end can boost flavor as well.

Final Thoughts

If you’ve been craving something sweet, cozy, and truly comforting, this Homemade Vanilla Custard is bound to become a staple in your dessert repertoire. With just a handful of classic ingredients and a few simple techniques, you’ll have a luxurious treat that everyone will ask for by name—so why not grab your whisk and get started today?

Homemade Vanilla Custard Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 15 minutes
Yield: 6 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

Learn how to make a rich and creamy Homemade Vanilla Custard that can be served on its own or used as a delectable filling for pastries and desserts. This French-inspired dessert is a classic that will impress your guests.

Ingredients

Scale

Dairy Mixture:

2 cups whole milk
½ cup heavy cream

Egg Mixture:

4 large egg yolks
½ cup granulated sugar
3 tablespoons cornstarch
pinch of salt

Vanilla Flavoring:

2 teaspoons pure vanilla extract

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Instructions

Heat Milk and Cream: In a saucepan, heat milk and cream until steaming.
Prepare Egg Mixture: Whisk egg yolks, sugar, cornstarch, and salt until smooth.
Combine Mixtures: Slowly mix hot milk with egg mixture, then return to saucepan.
Cook and Thicken: Cook the mixture until thickened, then stir in vanilla extract.
Strain and Chill: Strain custard, cover, and refrigerate until chilled.
Serve: Enjoy chilled custard or use as a filling for various desserts.