Description
This Homemade Custard Recipe delivers a creamy, smooth dessert made from simple pantry ingredients. With a rich texture achieved by gently cooking milk and egg yolks with sugar and cornstarch, this custard is flavored with vanilla and finished with butter for extra silkiness. Perfect served warm or chilled, it’s an excellent base for many desserts or enjoyed on its own.
Ingredients
Scale
Custard Base
- 4 large egg yolks
- 1 2/3 cups whole milk
- 1/2 cup sugar, divided
- 3 tbsp cornstarch (can use cornflour)
- 2 tsp vanilla extract
- 2 tbsp unsalted soft butter
Instructions
- Heat the Milk: Pour the whole milk and half of the sugar into a large pot. Heat over medium heat until the mixture comes to a boil. Then reduce heat to maintain a low simmer to prevent scorching.
- Prepare Egg Mixture: While the milk warms, whisk the egg yolks in a bowl until smooth. In another bowl, mix the remaining sugar with cornstarch. Combine the whisked yolks with the sugar-cornstarch mixture, stirring until well incorporated. Perform this step as the milk nears boiling to keep the eggs fresh and ready.
- Temper and Combine: To avoid curdling, slowly add 1 cup of the warm milk to the egg mixture while whisking constantly. Then pour this tempered egg mixture back into the pot with the remaining milk, stirring continually.
- Thicken the Custard: Place the pot over medium-high heat, stirring constantly with a whisk or wooden spoon. Cook for 3 to 5 minutes until the custard thickens and reaches about 185°F (85°C). It should coat the back of a spoon, indicating it’s ready for setting.
- Finish and Flavor: Remove the pot from heat and stir in the unsalted butter and vanilla extract until the butter melts and the custard is silky smooth. To ensure extra smooth texture, strain through a sieve to remove any lumps.
- Cool and Serve: Transfer the custard to a bowl and cover the surface with plastic wrap directly on it to prevent skin formation. Allow it to cool to room temperature before serving. Enjoy it either warm or chilled as preferred.
Notes
- Tempering the egg mixture is crucial to avoid scrambling the eggs when mixed with hot milk.
- The custard can be served warm for a comforting dessert or chilled to use as a base for tarts and trifles.
- Covering the custard with plastic wrap directly on the surface prevents a thick skin from forming as it cools.
- If you prefer a lighter custard, consider using low-fat milk, though whole milk provides a richer texture.
- For extra vanilla flavor, you can use a vanilla bean pod during heating and remove it before tempering the eggs.
