There is nothing- and I mean nothing– like homemade vanilla custard when it’s done right: silky, glossy, and rich with real vanilla flavor. This is a stovetop egg custard (think custard sauce / creme anglaise vibes / vanilla paste cream) you can spoon over berries, layer into trifles, or use as the dreamy base for banana pudding.
And because nobody has time for accidental sweet scrambled eggs, I’m walking you through the two big keys: gentle heat and proper tempering, plus exactly how to fix lumps and the pesky skin that can form on top.
Chef Jessica Approved ⭐ ⭐ ⭐ ⭐ ⭐
Silky smooth and full of vanilla flavor, what’s not to love about this homemade vanilla custard recipe?
- Velvety texture – The texture of the custard is perfectly smooth and creamy. Pouring through a fine-mesh sieve helps to het rid of any lumps, yielding the most velvety custard ever.
- Perfect balance of flavor – With it’s slight vanilla flavor from real vanilla beans, this custard is the perfect base for any toppings or dessert you add it to.
- Many uses – Whether you eat it by itself, top it with fruit or stuff it in a donut, there are endless delicious ways to use this recipe. It is a thick creme anglaise style.
- Blend of Styles (Egg Thickening and Cornstarch)– Some recipes rely solely on one method or the other, but mine uses both for a silky, smooth texture.
Ingredients for Homemade Vanilla Custard
Most of these simple vanilla custard ingredients are pantry staples. If you don’t have them on hand, they can easily be found at your local grocery store. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Whole Milk- It is essential to use full-fat milk in this recipe. Reduced fat milks don’t have enough fat to give custard it’s signature creamy texture. We have not tested this recipe using non-dairy alternatives, but if you do, we’d love to hear about it! This would include oat milk, almond milk, soy milk or coconut milk.
- Vanilla Extract- We used a vanilla bean paste for maximum richness and vanilla flavor, but also feel free to use a high-quality vanilla extract. Then you’ll get a lovely scent, flavor and those fun little flecks.
- Sugar– Just plain old white granulated sugar.
- Salt- Fine sea salt was used. Coarse can be used too. Please use sea salt and not iodized table salt which can have a metallic after taste. Salt balances sweetness and accentuates the vanilla.
- Cornstarch– To thicken and make it silky and shiny without a gritty texture. We use this instead of the commercial thickening agent guar gum.
- Egg yolks– Make sure they are room temperature to properly temper the mixture. You do not need whole eggs.
- Unsalted Butter– Using unsalted butter lets you control the saltiness. If using salted butter, omit the additional salt. A grass-fed European butter will have a darker yellow hue, resulting in a more beige or yellow custard.
How to Make Vanilla Custard (Stovetop)
Making vanilla custard isn’t hard, but does require a few tips and tricks to make sure you don’t end up with a grainy, frothy or scrambled egg-y mess.
- Infuse the Milk. Start by scalding your milk with vanilla. You’ll need to have hot milk to make this work. I use vanilla extract for this recipe, but you can use vanilla bean or vanilla paste, just consult the notes section to learn how. This is just milk heated over medium-low heat. Just plop the vanilla pod into the milk and let the caviar float on out.
- Prepare the Eggs. Next, whisk the egg yolks with sugar, corn starch and salt. It will start a little pasty, but then come to a thick pale yellow cream. This whole process is made much easier using a stand mixer.
- Temper the Eggs. Transfer the hot milk mixture to an easy pour measuring cup and/or use the pour in attachment on your stand mixer. In an even and steady stream, pour hot milk into the egg mixture while the mixer is on. This prevents the eggs from cooking.
- Heat & Thicken. Transfer back to a medium saucepan and whisk and heat over LOW heat until mixture starts to thicken, about 3-5 minutes. Use a wooden spoon so it doesn’t get too hot. You will know it is ready when the creamy custard thickly coats the back of a spoon.
- Add Butter. Remove from heat and add 1 tablespoon unsalted butter until smooth. If you want a thicker custard, do not use the butter. If your custard does develop foam or any streaky eggs, pour through a mesh sieve or colander to skim out any large bits.
- Transfer to Serving Vessels. Pour the custard into bowls, custard cups or small ramekins and allow to cool, then cover with plastic wrap. Tightly covering wrap to the top of the custard will prevent a skin from developing.
- Chill. Chill for a minimum of 4 hours if in a large bowl, but 2 hours if in small bowls. Mixture can sit for up to 24 hours after being made before being served.
How to Temper Eggs
Whisk the yolks constantly, then slowly drizzle in hot (not boiling) milk while whisking like your life depends on it. Start with just a few tablespoons to “warm them up,” then increase to a thin steady stream.
My foolproof move: Pour the hot milk into a measuring cup with a spout so you can control the stream. No spout = chaos.
If you see steam + frantic bubbling: your milk is too hot. Pull it off the heat for 30–60 seconds, then temper.
Troubleshooting (Lumps, Grainy Texture, Skin, Too Thin)
Usually heat was too high or it boiled. Keep it low and pull at ~170–175°F, it wasn’t tempered properly or it wasn’t whisked enough.
If you already have a grainy or lumpy custard, pull it from the heat immediately. Strain if needed, pushing it through a mesh sieve using the back of a spoon or use an immersion blender to smooth it out.
This recipe makes a pretty thick custard, more of a creme anglaise style versus a pourable sauce. But if you still find it being too thin, cook it a bit longer on very low heat, whisking constantly. If it’s still thin, chill fully- custard thickens as it cools.
When storing, allow the custard to cool (no steam) and then place the plastic wrap tight up against the top of the custard so the skin can not form.
If your custard did develop skin, use the tines of a fork and gently pry it up from one end and pull up, attempting to lift it off in one piece. Stir well.
5S Philosophy 👩🏻
- Salt – Fine sea salt was used. Coarse can be used too. Please use sea salt and not iodized table salt which can have a metallic after taste. Salt balances sweetness and accentuates the vanilla.
- Seasonings – You can use other extracts and flavors like espresso, coffee or almond. After custard is complete, add freshly grated nutmeg or cinnamon. Instead of butter, whisk in 1-2 tablespoons of bourbon.
- Sauces – Top your vanilla custard with things like caramel sauce, peanut butter sauce or fudge sauce.
- Swaps – Instead of plain vanilla custard, take things up a notch by adding crumbled cookies, crushed candy, fresh fruit or chocolate chips.
- Senses – Vanilla custard is silky, rich, and luxuriously smooth. Its sweet, creamy aroma carries hints of warm vanilla bean, wrapping you in comfort. Each spoonful melts on your tongue, offering a velvety texture and a delicate sweetness that lingers, soft and soothing, like a whisper of pure indulgence.
How to Make Frozen Vanilla Custard
To make frozen egg custard like you would buy at the store, you’ll need an ice cream maker to churn it. You can simply place the thickened version in the freezer, but it will be a solid hard brick.
You really need the churning and slow freeze to get it to be creamy. Follow your ice cream makers instructions for basic ice cream which usually includes freezer all the pieces and then allowing it to churn for 20-30 minutes before transferring to the freezer for hardening. Check our instructions for making vanilla ice cream for tips and tricks.
Storage and Freezing
Prep Ahead of Time
You sure can! I would make it up to a day ahead of time, just keep it refrigerated until you are ready to serve it. Cover with plastic wrap right on top of the custard to prevent that sticky film layer that often forms.
How to Store
Custard can be stored in an airtight container in the fridge for up to a week, but is best after 3-4 days. Give it a good stir before eating.
Can you Freeze Vanilla Custard?
I do not recommend freezing custard unless you are making frozen custard and plan to keep it cold.
Vanilla Custard Recipe FAQs
The term custard often covers a wide array of recipes through many global cuisines. The shortest description is a mixture made with sweetened milk or cream cooked with egg, egg yolk, flour, cornstarch or gelatin for thickening.
Is pudding the same as custard? Sometimes used interchangeably, they are vastly different. I think of custard as being more silky smooth, if made correctly, of course.
The term pudding is used more in Western culture and it made from sweetened milk and thickened with cornstarch. It is a little thinner, but still creamy.
Old fashioned custard, however, is made from whole milk and eggs using low heat to produce the coagulation of the egg proteins, which thickens the sauce. This is why you’ll commonly hear it called egg custard. The shortcut version is to add cornstarch.
Common question and the answer is…
It does contain near raw eggs, but has a little bit of heat added. If you are concerned, look for pasteurized or heat treated eggs at the grocery store.
More Dessert Recipes
I love a good dessert and while I generally enjoy easy and quick dessert, making this custard recipe is an exception. Here are a few more easy dessert ideas.
Stovetop Vanilla Custard Recipe
Ingredients
- 2 cups whole milk
- 2 teaspoons vanilla bean paste , or vanilla extract
- 2/3 cup sugar
- 1/4 cup cornstarch , add an additional 1 tablespoon if needing a pipeable pastry cream
- 1/4 teaspoon salt
- 4 large egg yolks , room temperature
- 1 tablespoon unsalted butter , diced
Instructions
- Heat the 2 cups whole milk and 2 teaspoons vanilla bean paste in a heavy bottom, medium saucepan until at a low simmer. Do not let it boil, until heat until little bubbles form around the edges.
- Meanwhile, place the 2/3 cup sugar, 1/4 cup cornstarch and 1/4 teaspoon salt into the bowl of a stand mixer fitted with the whisk attachment or a large mixing bowl with a whisk, blend dry ingredients until mixed. Add the 4 large egg yolks and blend until a pale yellow.
- Slowly pour the milk mixture into the eggs while whisking at a low speed. Do not mix too fast or it will froth and foam. Blend until mixed.
- Transfer the mixture back to the saucepan and cook over medium-low heat for 3-5 minutes, or until thickened. Whisk continually to prevent mixture from scalding to the pan. Mix until it is thick enough to coat the back of a spoon.
- As soon as the mixture thickens, remove from heat and whisk in the 1 tablespoon unsalted butter (or bourbon), if desired.
- Transfer to a clean bowl and allow to cool until there is no more steam. Cover with plastic wrap. Press the plastic wrap into the custard mixture so there is no air between the two. This prevents the filmy skin that can develop. To set faster, place in small ramekins or bowls.
- Refrigerate for a minimum of 3 hours, but up to 2 days.
- If you have tried this recipe, come back and let me know how it was in the comments or ratings.
Video
Notes
- Stick Blender/Immersion Blender- Stick this right into the pan and blend. It might thicken the mixture a bit with agitation, just add a small amount of milk to thin it back out.
- Sieve- If the mixture isn’t too thick, you can push it through a mesh sieve using the back of a spoon. This will smooth out lumps or leave the big, annoying ones right in the basket.
Nutrition
I wanted a very traditional custard recipe, and this was it! I only used half a cup of sugar instead of 2/3c. And half of a vanilla bean. Personally with 1/4c. of starch, it was a bit thicker than I would like. I’m going to fold it into some whipped cream for banana pudding 🙂
Hi Olivia! I actually made this recipe today as well and yes, the 1/4 cup is fairly thick. I use mine for fillings and such so it needs body and structure. I’ll add a blurb about reducing the amount for a thinner custard.
Was I supposed to add the hot milk to the cornstarch? I added cocoa powder to the cornstarch but it clumped up badly. So the chocolate taste wasn’t as deep as it should have been but it did cut down on the sweetness.
Hi Tessa, yes add a small amount of hot milk to the cornstarch and then temper it back in. Same with the cocoa or it won’t dissolve.
I found it a little sweet – trying to cut down on sugar – maybe less then taste and add more to desired taste!!! but otherwise delicious and very silky
And I made it in the microwave – l find less chance of mixture sticking to the bottom of the saucepan
Turned out excellent! I had heavy creamer to use up so I used it in place of milk. I prefer arrow root so I used that in place of the corn starch. Thank you for sharing this recipe. Will be making this again!
Fabulous! Thanks for the feedback and also taking time to come let us know!
I just made this. After 4 hours I took it out of the fridge and was the consistency was like pudding. Not sure what I messed up. The taste was still outstanding. Hopefully next time I can figure out what I did wring
Hye Scott- custard is about the consistency of pudding- it is creamy but not super thick. Were you looking for frozen custard or a pastry cream? They are a little different.
Yum!! This made for the perfect dessert, loved every bite!
This custard is so amazingly rich and creamy! I love it and the whole family agrees. It was gone in a flash!
This recipe was so delicious! I hadn’t tried custard that tasted quite like this and it was a fun new twist on one of my favorite desserts! Can’t wait to make this again!
I LOVE a good vanilla custard recipe and this one is an absolute favorite!
You forgot to include the sugar and corn starch in the actual steps. It made me completely mess up my custard. Please pay closer attention when you post these.
Step #2 states “egg yolks THROUGH salt”, which includes corn starch and sugar. Please pay closer attention when reading the instructions.
Absolutely yummy! Easy to make and ever so delicious. A favourite with the whole family.
Awesome! Thanks for letting us know!