There is nothing that compares to a homemade custard, and this Vanilla Custard recipe is to die for! Luscious, velvety, and smooth, describe exactly what this vanilla custard pudding tastes like!
This Vanilla Custard recipe is a rich, creamy and decadent classic homemade custard!
Custard versus pudding. Sometimes used interchangeably, they are vastly different. The term pudding is used more in Western culture and it made from sweetened milk and thickened with cornstarch.
Custard, however, is made from whole milk and eggs using low heat to produce the coagulation of the egg proteins, which thickens the sauce.
Custard can be eaten plain, like pudding, and it is used in creme brûlée and other baked desserts. It doesn’t stop there though, most are hybrids between custard and pudding, like this recipe.
As long as there is a large proportion of eggs, I typically call it a custard, they all produce a very similar texture and consistency. After the base is made, custards can be flavored with whatever floats your boat. This recipe is for basic vanilla and topped with a sprinkle of fresh cinnamon.
Apparently the origin of custard goes all the way back to when Queen Victoria sat on the throne! Sir Alfred Bird created an eggless custard powder in 1837. It was made from sugar, cornstarch, flavorings, and colorings, and it only needed some hot milk added to it to make it into custard.
There were no eggs added to it because his wife was allergic to them. ‘Bird’s Custard’ was created and accounts for more than half of the custard eaten in the UK today! A fun little fact for you is that he also created baking powder. I guess we have Sir Alfred Bird to thank for a couple things!
If you loved this vanilla custard pudding, check out these easy dessert recipes:
- Strawberry Pudding Trifle
- Sufganiyot Stuffed Donuts
- Fruit Fluff Salad with Cranberry Cherry and Pineapple
- Heat milk and vanilla extract in a heavy bottom, medium sauce pan. Meanwhile, place egg yolks through salt into the bowl of a stand mixer fitted with the whisk attachement or a large mixing bowl with a whisk ready to use.
- Right before milk starts to steam (do not bring to a boil), start to whisk egg yolk mixture until light yellow in color. Slowly, add steaming (not boiling) milk mixture, whisking continually.
- After mixture has been fully whisked together, transfer back to the sauce pan and cook over medium-low heat for 2-4 minutes, or until thickened. Whisk continually to prevent mixture from scalding to the pan. No one wants burnt pudding.
- As soon as mixture thickens, remove from heat and whisk in butter.
- Transfer to a clean bowl and cover with plastic wrap. Press plastic wrap into the custard mixture so there is no air between the two. This prevents the filmy skin that can develop.
- Refrigerate for a minimum of 2 1/2 hours, but up to 3 days.
If you have tried this recipe, come back and let me know how it was!