Creamy and sweet, this Classic Vanilla Custard is made with just a few simple ingredients and it’s perfect for any recipe that calls for vanilla custard or pastry cream!
Ready in 15 minutes and only 5 easy steps!
Classic Vanilla Custard
This is my Classic Vanilla Custard recipe – the one I always use whenever I make custard for any dessert, like Italian Custard Horns, Bavarian Cream Donuts, tarts, etc!
But honestly, it’s so good, whenever I make it I just wanna gobble it up with the spoon and forget about whatever dessert I was making hehe (which you can do!).
If you’re looking for a good vanilla custard recipe, I highly recommend you try this one! It works for tarts, eclairs, donuts, pies, cream puffs, croissants, pretty much any dessert!
Why this recipe works
- Tried and true, this is the one recipe custard I always use for all my desserts (and so does my mom hehe) so you know we’ve been making and eating lots of it – no fails!
- Quick and easy, ready in just 15 minutes, anyone can make it, even beginners!
- Silky smooth texture: ultra creamy, no lumps, luscious – so dreamy!
- Perfectly sweet, with a hint of vanilla and a classic custard flavor!
- Use for all desserts: pies, custard horns, tarts, eclairs, donuts, cream puffs, cakes, trifles, crepe cakes, croissants, or eat plain with a few berries (yum!).
- Make-Ahead, up to 2 days ahead of time for special-occasion desserts!
Ingredients for Vanilla Custard
Milk. Use whole milk for best flavor: it has the right amount of fat to give your custard that rich flavor and texture without having to use cream!
Eggs. Just the egg yolks, but you can keep the egg whites to make a savory omelette (with lots of cheese hehe) or these Coconut Macaroons without condensed milk!
Sugar, just white granulated sugar to sweeten the custard, this recipe uses the perfect amount of sugar for a deliciously sweet custard!
Cornstarch. I like using cornstarch because you only need a little and it’ll thicken a lot of custard quickly giving you the perfect silky smooth texture with a glossy look and no extra flavor! Also, it makes the custard naturally gluten-free, if that’s your thing.
Some people like to use flour but you need double the amount which does add a tiny bit of flavor, especially if you accidentally undercook it (you need to cook it longer), and it doesn’t give you that luscious glossy finish.
Vanilla extract, use a high-quality one for best flavor! Use a clear one if you want the color to look perfect.
Salt, for flavor.
Instructions
STEP ONE: Heat the milk. Pour the milk into a large saucepan over low heat, allow the milk to heat without boiling or scorching. Meanwhile, make the custard mixture.
STEP TWO: Make the custard mixture. In a medium bowl, vigorously mix together the egg yolks, sugar, and cornstarch until creamy and pale yellow in color.
STEP THREE: Temper the eggs. Add about 2-3 tablespoon of the warm milk right into the custard mixture, mixing continuously to warm up the mixture so the temperature change won’t scramble the eggs. This is a quick trick to make sure your custard always turns out perfect!
STEP FOUR: Cook the custard. Pour the custard mixture into the milk, stirring continuously with a wooden spoon or a rubber spatula (stainless steel can react to the acidity and the custard may develop a slight metallic flavor and whisks incorporate too much air).
Set the heat to medium and keep stirring, making sure the custard won’t stick to the bottom of the pot. It’ll create a thick foamy layer at first, then thicken and incorporate the foamy layer. Allow to bubble for 2-3 minutes, then turn off the heat and whisk in the vanilla and salt.
STEP FIVE: Cover the hot custard with parchment paper as soon as you're done mixing, making sure the parchment paper touches the custard to keep it from creating a dry layer on top (the dry layer won't mix back into the custard, it'll make it lumpy so cover it when it's still hot)!
If you want to transfer it to a bowl, do so as soon as you finish mixing the custard, then cover it. Some people use plastic wrap instead of parchment paper but parchment paper is best because it’s made for hot food.
Storage Instructions
Storage Instructions: Store custard covered at room temperature until it cools down then refrigerate for up to 3-4 days (especially if the eggs were super fresh). Do not freeze.
Make-Ahead Instructions: Make up to 2 days ahead of time and store as instructed. Remove from the refrigerator and allow to come back to room temperature before using (the texture isn’t as creamy when it’s still cold).
HAPPY BAKING!! I hope you'll love this Classic Custard Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
Recipes with custard that you’ll enjoy:
Classic Vanilla Custard
Ingredients
- 3 cups (375 ml) whole milk
- 3 egg yolks (keep the egg whites for an omelette, meringues, or coconut macaroons)
- 3/4 cups (150 g) white granulated sugar
- 2 and 1/2 tbsp (20 g) cornstarch
- 1 teaspoon vanilla extract
Instructions
- Heat the milk. Pour the milk into a large saucepan over low heat, allow the milk to heat without boiling or scorching. Meanwhile, make the custard mixture.
- Make the custard mixture. In a medium bowl, vigorously mix together the egg yolks, sugar, and cornstarch until creamy and pale yellow in color.
- Temper the eggs. Add about 2-3 tablespoon of the warm milk right into the custard mixture, mixing continuously to warm up the mixture so the temperature change won't scramble the eggs. This is a quick trick to make sure your custard always turns out perfect!
- Cook the custard. Pour the custard mixture into the milk, stirring continuously with a wooden spoon or a rubber spatula (stainless steel can react to the acidity and the custard may develop a slight metallic flavor and whisks incorporate too much air). Set the heat to medium and keep stirring, making sure the custard won't stick to the bottom of the pot. It'll create a thick foamy layer at first, then thicken and incorporate the foamy layer. Allow to bubble for 2-3 minutes, then turn off the heat and whisk in the vanilla and salt.
- Cover the hot custard with parchment paper as soon as you're done mixing, making sure the parchment paper touches the custard to keep it from creating a dry layer on top (the dry layer won't mix back into the custard, it'll make it lumpy so cover it when it's still hot). If you want to transfer it to a bowl, do so as soon as you finish mixing the custard, then cover it. Some people use plastic wrap instead of parchment paper but parchment paper is best because it's made for hot food.
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