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5 from 3 votes

Homemade Vanilla Custard

This homemade vanilla custard recipe is easy to make. Use this delicious dessert sauce as a topping for pies, puddings, crumbles, and cakes. It is made of a few simple ingredients which are probably already in your pantry.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: British
Servings: 10 servings
Calories: 60kcal
Author: Sabine Venier

Ingredients

  • 3 large egg yolks
  • 2 tablespoon superfine sugar
  • 1 tablespoon cornstarch
  • 2 cups milk
  • 1 vanilla bean
US Customary - Metric

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.

Video

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.
 

Nutrition

Calories: 60kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 60mg | Sodium: 24mg | Potassium: 70mg | Sugar: 5g | Vitamin A: 153IU | Calcium: 62mg | Iron: 1mg