Classic Vanilla Custard Recipe – Easy Step-by-Step Guide

Last Updated on 2 months by Neha Deshmukh

Classic Vanilla Custard Recipe – Easy Step-by-Step Guide

Hey everyone! There’s just something so comforting about a creamy, smooth vanilla custard. It’s one of those desserts that feels both elegant and like a warm hug. I remember making this for the first time during a particularly chilly winter, and it instantly became a family favourite. Today, I’m sharing my go-to recipe with you – it’s easier than you think!

Why You’ll Love This Recipe

This classic vanilla custard is unbelievably delicious, and surprisingly simple to make. It’s the perfect make-ahead dessert for dinner parties, or just a sweet treat to enjoy after a long day. Plus, the aroma of vanilla filling your kitchen is just heavenly! It’s a timeless dessert that everyone loves.

Ingredients

Here’s what you’ll need to create this creamy delight:

• 250 ml milk (about 1 cup)
• 60 ml thick cream (about ¼ cup)
• A pinch of salt
• ½ vanilla bean
• 3 large egg yolks
• 1 tsp corn flour
• 2 tbsp castor sugar

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Vanilla Bean – sourcing, using the pod, alternatives: Honestly, a vanilla bean makes all the difference. You can find them at most well-stocked grocery stores or online. When you’re using the pod, split it lengthwise and scrape out those precious seeds! Don’t throw the pod away though – you can infuse it in sugar or cream for extra vanilla flavour. If you can’t find a bean, 1 tsp of good quality vanilla extract will work in a pinch.
• Corn Flour – its role in texture: Corn flour (cornstarch) is our secret weapon for a beautifully smooth custard. It helps thicken the custard without making it gluey. Don’t substitute with wheat flour, as it will give a different flavour and texture.
• Cream – full fat vs. low fat options: Full-fat cream (around 35% fat) will give you the richest, most luxurious custard. You can use low-fat cream, but the texture won’t be quite as decadent. I always recommend full fat for this recipe, but it’s up to you!

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a saucepan, whisk together the milk, cream, salt, and the seeds from your vanilla bean. Don’t forget to add the vanilla pod itself – it’ll infuse even more flavour.
2. Heat the mixture over low heat until it’s scalded. This means you’ll see tiny bubbles forming around the edges, but it shouldn’t boil! Remove from the heat.
3. In a separate bowl, whisk together the egg yolks, corn flour, and castor sugar until the mixture is pale and creamy. This is important – you want everything nicely combined.
4. Now for the slightly tricky part: tempering the eggs. Slowly pour about ¼ cup of the hot milk mixture into the egg mixture while continuously whisking. This gently warms the eggs so they don’t scramble when you add them to the hot milk.
5. Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over low heat, stirring constantly with a wooden spoon, until the custard thickens enough to coat the back of a spoon. It should take about 5-10 minutes.
6. Remove the vanilla pod (you can rinse and dry it for future use!). If you want an extra-smooth custard, strain it through a sieve.
7. Pour the custard into ramekins. Let it cool to room temperature, then refrigerate for at least 2 hours before serving. Trust me, the wait is worth it!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect custard:

• Preventing Lumps: Constant stirring is key! Don’t walk away from the saucepan while the custard is cooking.
• Perfect Consistency: The custard is ready when it coats the back of a spoon and you can run your finger through the coating without it running back together.
• Tempering Eggs: Don’t rush the tempering process. Adding the hot milk too quickly will result in scrambled eggs! Slow and steady wins the race.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Custard: Use plant-based milk (like almond or soy) and a vegan thickener like agar-agar or cornstarch.
• Gluten-Free: This recipe is naturally gluten-free!
• Spice Level: Add a pinch of cardamom or nutmeg to the milk mixture for a warm, fragrant twist. My grandmother always added a tiny bit of nutmeg.
• Festival Adaptations: This custard is lovely served with fresh berries during Christmas or Easter. A sprinkle of cinnamon during the holidays is also delicious.

Serving Suggestions

Custard is wonderful on its own, but here are a few ideas to take it to the next level:

• Top with fresh berries and a sprinkle of chopped nuts.
• Drizzle with a little caramel sauce or chocolate sauce.
• Serve with a buttery biscuit or shortbread.

Storage Instructions

Leftover custard can be stored in the refrigerator for up to 3 days. Make sure to cover it tightly to prevent a skin from forming.

FAQs

Let’s answer some common questions:

1. What is the best way to prevent lumps in my custard?

Constant stirring! Seriously, don’t stop stirring while the custard is cooking. And remember to temper the eggs properly.

2. Can I make this custard ahead of time? If so, how long will it keep?

Yes! You can make it up to 3 days in advance. Just store it covered in the refrigerator.

3. What can I do if my custard is too thin?

If your custard is too thin, you can try cooking it for a few more minutes, stirring constantly. Alternatively, mix 1 tsp of corn flour with 1 tbsp of cold milk and whisk it into the custard. Cook for another minute or two until thickened.

4. Can I use vanilla extract instead of a vanilla bean? What’s the conversion?

Yes, you can! Use 1 tsp of good quality vanilla extract for every ½ vanilla bean.

5. What is the purpose of tempering the eggs, and why is it important?

Tempering the eggs gradually raises their temperature, preventing them from scrambling when added to the hot milk. It’s a crucial step for a smooth, creamy custard!