Description
A creamy and comforting classic custard recipe, perfect on its own or as a base for other desserts.
Ingredients
Scale
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract)
- 4 large egg yolks
- 2 tablespoons cornstarch
- Pinch of salt
Instructions
- In a medium saucepan, combine the milk, sugar, and vanilla bean (if using) or vanilla extract. Heat over medium heat, stirring occasionally, until the mixture is steaming and the sugar is dissolved. Do not boil.
- While the milk is heating, in a separate bowl, whisk together the egg yolks, cornstarch, and salt until smooth and pale yellow.
- Once the milk mixture is steaming, remove the vanilla bean (if used). Slowly drizzle a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. This prevents them from scrambling.
- Pour the tempered egg mixture into the saucepan with the remaining milk mixture. Cook over medium-low heat, whisking constantly, until the custard thickens enough to coat the back of a spoon. This will take about 5-10 minutes. Be patient and continue whisking to prevent lumps from forming.
- Remove the saucepan from the heat and immediately pour the custard through a fine-mesh sieve into a clean bowl. This will remove any lumps and ensure a smooth texture.
- Cover the surface of the custard with plastic wrap, pressing it directly onto the custard to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely chilled.
- Serve chilled, plain or with fresh fruit, cookies, or other desserts.
Notes
- For a richer custard, use heavy cream instead of milk, or a combination of both.,If you don’t have a vanilla bean, use 1 teaspoon of vanilla extract after removing the custard from the heat.,Be careful not to overcook the custard, as it can curdle. If it does curdle, try blending it with an immersion blender until smooth.,Custard can be stored in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Cuisine: British
Nutrition
- Calories: 200
- Sugar: 20
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 25
- Fiber: 0
- Protein: 5
- Cholesterol: 150
Keywords: custard, custard recipe, homemade custard, classic custard, dessert, how to make custard