Classic Vanilla Custard
Luscious and sweet, this Classic Vanilla Custard is made with just a few pantry staples and is perfect for any recipe that calls for vanilla custard or pastry cream!Ready in 15 minutes and so easy to make!
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.
Notes
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).
Nutrition
Calories: 639kcalCarbohydrates: 102gProtein: 16gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 336mgSodium: 154mgPotassium: 583mgFiber: 0.1gSugar: 93gVitamin A: 982IUCalcium: 486mgIron: 1mg
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