This Homemade Vanilla Custard (stovetop egg custard) is smooth, creamy, and full of real vanilla flavor. I like that it only needs five ingredients, excluding unsalted butter, total time to make is minimal, but you still get a proper custard that works as a sauce for cakes, pies, puddings, and crumbles.
It’s especially good when you want something simple to serve with another dessert rather than making a separate complicated topping. If you enjoy homemade custard desserts, try this Banana Cream Pie next. Keep reading to see how to temper the eggs and get a smooth custard without curdling it.
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Video Instructions
Try This Homemade Vanilla Custard
If you’ve only used ready-made custard, making it from scratch is worth the little bit of extra time. It’s smooth and creamy with real vanilla bean running through it, and you can serve it with all kinds of desserts.
I especially like that you can control the thickness by watching when it coats the back of a spoon. Once you get that part right, you have a simple custard sauce that can be used in plenty of different ways.
Why You’ll Love It
- Only five ingredients: You only need egg yolks, sugar, cornstarch, milk, and vanilla, staples most likely to be available in your pantry.
- Real vanilla flavor: A whole vanilla bean is infused into the milk rather than using artificial flavoring.
- Smooth and creamy: Slowly tempering the eggs and cooking over low heat gives the custard its smooth consistency. It’s very similar to pastry cream, but richer.
- Useful with other desserts: Serve it in a dish with pies, puddings, crumbles, or cakes.
Ingredients
- Egg yolks: I use just the yolks here instead of whole eggs because they give the custard its creamy texture and richness. The important part is tempering them slowly with some of the hot vanilla milk so they warm gradually rather than cooking too quickly and forming lumps.
- Milk: Regular milk is the base of this homemade custard recipe. Whole milk and low fat milk can also be used for this recipe. If you need a dairy-free option, you can replace it 1:1 with almond, cashew, or coconut milk, although each one will noticeably change the flavor.
- Cornstarch: The corn starch helps thicken the custard so it coats the back of a spoon rather than staying thin and milky. I wouldn’t swap it for another thickener.
- Real Vanilla bean: Since vanilla is the main flavor, I’d use the real Bourbon vanilla bean when possible. Both the seeds and pod go into the milk while it heats. If needed, you can substitute it with 1 teaspoon of pure vanilla extract or vanilla bean paste.
How to Make Homemade Vanilla Custard
1. Whisk together the egg yolks, sugar, and tablespoon cornstarch in a large bowl. Set aside.
2. Add the milk to a heavy-bottomed medium saucepan and turn the heat to low. Cut both ends off the vanilla bean. Hold one end and carefully cut the vanilla pod lengthwise with the tip of a sharp knife.
3. Open the vanilla bean and scrape out the seeds with the back of the knife.
4. Add both the vanilla pod and seeds to the milk and stir in. Turn the heat to medium-low and bring it to a slight boil (simmer). Remove and discard the vanilla bean.
5. Turn down to medium-low heat and remove the saucepan from the heat. Spoon about ¼ to ½ cup (60-120ml) of the hot vanilla milk into the egg mixture while whisking continuously to slowly temper the egg yolks.
6. Continue whisking the egg yolks and milk mixture until completely combined and smooth. Return the pan to the heat and pour the tempered egg mixture back into the saucepan.
7. Whisk until combined, then cook gently over low heat for about 20 minutes, whisking continuously.
8. The creamy custard is ready when it has thickened enough to coat the back of a spoon. Allow to cool completely before placing in the refrigerator.
Recipe Tips
- Temper the egg yolks slowly. Adding the hot milk too quickly can cause lumps.
- Keep the heat low once the egg yolks have been added. Don’t try to speed things up by increasing the temperature because the custard can curdle.
- Whisk continuously while the custard cooks.
- If you end up with a few lumps, pour the cooked custard through a fine mesh strainer.
- If the custard becomes too thick, remove it from the heat and slowly whisk in ¼ cup (60ml) milk before gently cooking it again. If you want to use it as a vanilla custard cake filling, you could always leave it to get thicker and add some more cornstarch. (This custard recipe is thinner so it can’t be used to stuff cream puffs or to use inbetween cake layers, unless made thicker)
- Don’t stop cooking while the custard is still too thin. It should coat the back of a spoon.
- Store any leftover custard in an airtight container or in a medium bowl covered with a piece of plastic wrap for 2-3 days.
- If you are serving this as a regular thick drink, sprinkle some maple syrup or cinnamon on the surface of the custard.
What Can You Serve With This?
- Bread pudding
- Apple crumble
- Cakes
- Fruit pies and tarts
- Fresh fruit
- Fresh berries
- Trifles
- Fruit crumbles
- Ice cream
FAQs
Dip a spoon into the custard. It’s ready once the custard is thick enough to coat the back of the spoon.
Store the cooked dessert sauce in an airtight jar or container in the fridge for up to 4 days. Unfortunately, it doesn't freeze well.
The egg yolks may have heated too quickly. Slowly temper them with the hot milk while whisking continuously. If you still get lumps, the finished custard can be passed through a mesh strainer.
Recipe
Homemade Vanilla Custard
Ingredients
- 3 large egg yolks
- 2 tablespoon superfine sugar
- 1 tablespoon cornstarch
- 2 cups milk
- 1 vanilla bean
Instructions
- In a large heatproof bowl, whisk together the egg yolks, sugar, and cornstarch and set aside.
- Add milk to a heavy-bottomed saucepan and turn heat to low. Meanwhile, cut off both ends of the vanilla bean. Then place a finger on one end to hold the bean, and with the tip of a sharp knife, cut the vanilla pod lengthwise. Although you don't need to cut it all the way through, it's ok if you do so. Then open the vanilla bean and scrape out the seeds with the back of the knife.
- Add both the pod and the seeds to the milk. Turn heat to medium-low and bring to a simmer. Then remove and discard the vanilla bean.
- Turn heat down to low and remove the saucepan from the heat and spoon about ¼ to ½ cup (60-120ml) of the hot vanilla milk into the egg mixture while whisking to temper the egg yolks slowly. Whisk constantly until the egg yolks and milk are well combined and smooth.
- Then place the saucepan back to the heat, pour the tempered egg mixture back into the saucepan and whisk until combined. Cook gently on low heat for about 20 minutes or until thickened. Whisk continuously. It is done when it coats the back of a spoon. Store it in an airtight jar or container in the fridge for up to 4 days.
Notes
Cooking Time and Temperature
Cook gently over low heat for about 20 minutes, whisking continuously, until the custard coats the back of a spoon.Taste & Texture
Smooth, creamy, and lightly sweet with a rich vanilla flavor from the real vanilla bean.Storage, Freezing & Reheating
- Refrigerator: Store the cooked custard in an airtight jar or container for up to 4 days.
- Freezer: This custard does not freeze well.
Serving Recommendations
- I like this poured over warm bread pudding or crumble where the creamy vanilla sauce can run into the dessert.
- Spoon it over cakes or pies when you want something simpler and lighter than frosting or whipped cream.
Recipe Variations and Substitutions
- Replace the milk 1:1 with almond, cashew, or coconut milk for a dairy-free version, keeping in mind that the flavor will change.
- Use lactose-free milk 1:1 if needed.
- Replace the superfine sugar 1:1 with maple syrup, honey, or golden syrup.
- Substitute the vanilla bean with 1 teaspoon of pure vanilla extract.
Proper Storage Tips
- Let the cooked custard cool before storing it.
- Transfer it to an airtight jar or container.
- Keep it refrigerated and use within 4 days.
Pro Tips
- Temper the egg yolks slowly while whisking.
- Keep the heat low after adding the eggs.
- Whisk continuously while the custard thickens.
- Use the back-of-a-spoon test rather than rushing the cooking time.
Video
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