There is nothing that compares to a homemade vanilla custard. Velvety and smooth, serve it with fresh berries or cinnamon.
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.
What to Gather
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 high quality vanilla extract, but for even more robust vanilla flavors, opt for vanilla bean paste or a whole, cut vanilla bean. 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.
Let’s Make It
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 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 Get Rid of Lumps in Custard
One of the most commonly experienced issues with making any custard or pudding is lumps and no one wants those! Depending on the consistency of the recipe, there are two ways to get them out.
- 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.
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. 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.
You’d be surprised that many of your other favorites recipes also contain new raw eggs like hollandaise sauce, many cocktails, mayonnaise, aiolis and salad dressings. If treated and handled properly, eggs are perfectly fine to be eaten raw.
Luscious, velvety, and smooth are the best ways to describe vanilla custard. It is a little thicker and richer than pudding. Some might refer to it as a creme anglaise or bavarian cream. It usually has a more robust vanilla flavor since many are made with whole vanilla beans instead of extract. Although this version just uses a high quality extract.
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.
Vanilla Custard Recipe
Ingredients
- 2 cups whole milk
- 2 teaspoons vanilla extract or vanilla bean paste
- 2/3 cup sugar
- 1/4 cup cornstarch
- 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 extract or 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 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. 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 tried this after having trouble with an egg custard recipe done with a bain-marie (which came out like scrambled eggs in places) this one was much better and easier in my opinion. I used salted butter since that is what we keep on hand and just omitted the salt. Worked perfectly!
So glad to hear that, Molly! And thank YOU for taking the time to come back and let us know.
I Want to try this can I use it for a cake filling?
Thanks
Totally! Let it chill first to get it nice and firm, maybe add a tiny bit more cornstarch.
This makes the best pudding pops ever! Just cut the sugar by a third and drop the butter mix-in at the end. Put into moulds, freeze, and yum!
If you don’t have moulds, try silicone baking cups and popsicle sticks. They work very well. The custard holds the sticks upright while freezing. Easy as pudding. 😊
Thank you- that is good to know! I’ve honestly never tried to freeze this version.
I think the custard came out great for the most part! I had to adjust the re ipe since I only had 3 eggs (so multiplied everything by 3/4). The only issue I had was that it came out way too sweet for me. I generally like sweets to be just sweet enough (not overly sweet) as favor strong flavor over sweetness, and it was absurdly sweet. I will say that I put tsp or tbs of vanilla ice cream for flavor and since I didn’t have butter, so I’m sir that influenced the sweetness. Still, I think it would be too sweet without the ice cream. Nect time I’ll try half the amount of sugar and no ice cream (and hopefully that doesn’t affect the consistency)!
Hi! Ice cream will probably impact the consistency and the flavor a little because it does add sugar and also heavy cream. But if it was too sweet, cut back on the sugar a bit. Thank you so much for the feedback!
This is absolutely delicious! I made it with almond milk and coconut oil…
Awesome recipe- I tested it to make it for the holidays and I might make another batch before then just because I loved it so much!
Very good! I used half & half since I didn’t have milk (skipped the butter), 2 whole eggs instead of 4 yolks, and only 1 teaspoon of vanilla after it was off the heat. I did strain it. Thanks! (Will try less sugar next time too, just for my personal taste.)
Thanks so much for coming back to let us know, Jay. We really appriciate it. XOX
I’m looking to make this for my dad, on a low sodium diet. Do you think it would be ok to leave out the salt? And as for substituting butter with bourbon, does that really work? That sounds awesome! Thank you.
Hi Joy, you can leave out the salt. It just enhances flavors but won’t ruin the recipe. As for the bourbon, yes! You can also omit the butter or do 1 tablespoon butter and 1 tablespoon of bourbon for a less intense bourbon flavor. It doesn’t cook- so any bourbon you add will pack and punch in terms of alcohol AND taste. 😉
How much goes into each ramekin to get 8 servings
Hi Linda, great question and I’ll add that to the post. I used 4 ounces ramekins. 🙂
This looks incredibly delicious. Yum!
My kiddos loved this!
Yay! Glad to hear that!