Vanilla custard is a type of pudding made from eggs. It is eaten on itself or used as a base for ice cream or ingredient in an English bread pudding.
Custard is used in many desserts, especially in England. I made a trifle with it but it is also used to make ice cream or bread pudding, for example.
This recipe is certainly not difficult to make but you have to be careful. Because the egg yolks clump quickly while heating, I chose to add a little flour or cornstarch, nobody wants scrambled eggs in their dessert!
The flour in this recipe not only prevents the eggs from curdling but also makes the custard a little thicker.
Eggs - eggs provide binding and give the dish a nice yellow color.
Heavy cream - heavy cream gives the vanilla custard a creamy flavor. You can also replace the heavy cream with milk.
Flour - this makes the custard a little thicker. It also helps during cooking to prevent your eggs from congealing.
You can also replace the flour with cornstarch. This way it is immediately gluten-free!
Custard is made with egg yolks. These thicken it and give it a nice yellow color.
Don't throw away the egg whites! You can freeze these or make them into meringue!
You can also use the egg whites for other desserts. Think chocolate mousse or a Charlotte russe, for example.
Heat the milk with the whipping cream until almost boiling.
In a bowl, stir well the egg yolks, sugar, vanilla extract and cornstarch.
Pour the warm milk into the eggs, making sure to keep stirring!
When the eggs and milk are well combined, pour the mixture back into the pan and heat while stirring until it begins to thicken.
Pour it into a bowl and cover the custard with some cling film. Make sure the foil is touching the custard. This will prevent a skin from forming on it.
Let it cool completely and store it in the refrigerator.
- Chocolate - add chocolate or a tablespoon of cocoa powder while cooking.
- Coffee - add 1-2 teaspoon of instant coffee for coffee custard.
- A saucepan with a thick bottom.
- A sieve.
- A bowl with cling film to hold the custard.
- A whisk.
Vanilla custard stays good in the refrigerator for about a week. Put a piece of cling film on top or a skin will appear on the custard.
More delicious dessert recipes to try next
- 2 cups (500 ml) of whole milk
- 4 egg yolks
- ¼ cup (50 grams) of sugar
- 1 teaspoon of vanilla extract
- 1 tablespoon of cornstarch
- Put the milk and double cream into a saucepan and bring to a simmer.
- In a large bowl, whip the eggs together with the sugar, vanilla, and cornstarch until they are well combined.
- Pour the hot milk onto the eggs while whisking. It is essential to keep whisking to prevent scrambled eggs!!
- Pour the mixture back into the saucepan and stir your custard over low heat.
- When the custard thickens, pour it into a bowl and cover with clingfilm. Make sure the clingfilm touches the custard.
- Set aside to cool completely.
Ps. You can also make this custard with double cream.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 197mgSodium: 64mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 7g