Description
This homemade custard recipe creates a smooth, creamy dessert base that is simple to make and perfect for serving on its own or as a complement to various desserts. Made with egg yolks, whole milk, sugar, and flavored with vanilla, this custard is rich, velvety, and thickened with cornstarch for stability. It is gently cooked on the stovetop and finished with butter for a silky texture.
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: In a large pot, combine the whole milk and half of the sugar. Bring the mixture to a boil over medium heat, then reduce heat to maintain a low simmer.
- Prepare Egg Mixture: While the milk heats, whisk the egg yolks in a bowl. In another bowl, mix the remaining sugar and cornstarch. Add the whisked egg yolks to this mixture and whisk until smooth. Perform this step when the milk is nearly boiling to use the mixture immediately.
- Temper and Combine: Slowly pour 1 cup of the warm milk into the egg mixture while whisking constantly to prevent curdling. Then, transfer this tempered egg mixture back into the pot with the remaining milk.
- Thicken the Custard: Place the pot over medium-high heat and stir continuously with a wooden spoon or whisk for 3-5 minutes until the custard thickens and reaches 185°F, coating the back of a spoon. This ensures proper setting once chilled.
- 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 smooth. For an ultra-smooth texture, strain the custard through a sieve to remove lumps.
- Cool and Serve: Pour the custard into a bowl and cover the surface directly with plastic wrap to prevent skin formation. Allow it to cool to room temperature. Serve chilled or at room temperature as desired.
Notes
- Tempering the eggs is essential to avoid scrambling during cooking.
- Use a thermometer to ensure the custard reaches the correct temperature for proper thickness.
- Covering the custard with plastic wrap directly on the surface prevents an unwanted skin from forming while cooling.
- For variations, you can infuse the milk with spices like cinnamon or nutmeg before heating.
- Store custard in the refrigerator for up to 3 days.
