Description
This homemade custard recipe delivers a smooth, creamy dessert that’s rich with the flavors of vanilla and butter. Made with simple ingredients like egg yolks, whole milk, sugar, cornstarch, and vanilla extract, it’s gently cooked on the stovetop until perfectly thickened. Ideal for serving on its own or as a base for other desserts, this custard is both comforting and versatile.
Ingredients
Scale
Custard Ingredients
- 4 large egg yolks
- 1 2/3 cups whole milk
- 1/2 cup sugar, divided
- 3 tbsp cornstarch (can use cornflour)
- 2 tsp vanilla extract
- 2 tbsp unsalted soft butter
Instructions
- Heat the Milk: In a large pot, combine the whole milk with half of the sugar. Heat the mixture over medium heat until it comes to a boil, then reduce the heat to maintain a low simmer.
- Prepare Egg Mixture: While the milk is heating, whisk the egg yolks in a bowl. In another bowl, mix the remaining sugar with the cornstarch. Add the whisked egg yolks to the sugar-cornstarch mixture and whisk until smooth. Prepare this mixture just as the milk is about to boil to use immediately.
- Temper and Combine: Slowly add 1 cup of the hot milk into the egg mixture while continuously whisking to temper the eggs and avoid curdling. Pour this tempered egg mixture back into the pot with the remaining milk.
- Thicken the Custard: Place the pot over medium-high heat and stir constantly with a wooden spoon or whisk. Cook for 3-5 minutes or until the custard thickens and reaches 185°F, coating the back of a spoon. This ensures proper setting when cooled.
- Finish and Flavor: Remove the pot from heat and stir in the unsalted butter and vanilla extract until the butter melts and the custard is smooth. For an extra smooth texture, strain the custard through a sieve to remove any lumps.
- Cool and Serve: Transfer the custard to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow it to cool to room temperature. Serve either at room temperature or chilled according to preference.
Notes
- Tempering the eggs is crucial to prevent them from scrambling when combined with hot milk.
- Constant stirring during thickening prevents lumps and burning on the bottom of the pot.
- Covering the custard with plastic wrap directly on the surface avoids formation of a skin.
- This custard can be enjoyed on its own or used as a filling for tarts, pies, or pastries.
