Custard Recipe
British · Dessert · 25 min total
A classic, creamy vanilla custard that's perfect on its own or as a base for desserts. This stovetop method yields a smooth, velvety texture every time.
10
min prep
min prep
15
min cook
min cook
4
servings
servings
230
kcal/serving
kcal/serving
Ingredients
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a medium saucepan, heat milk over medium heat until small bubbles form around the edge, but do not boil.
- In a separate bowl, whisk together sugar, egg yolks, cornstarch, and salt until smooth and pale.
- Slowly pour about 1/2 cup of the hot milk into the egg mixture while whisking constantly to temper the eggs.
- Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.
- Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the mixture thickens and comes to a gentle boil, about 5-7 minutes.
- Remove from heat and stir in vanilla extract.
- Pour through a fine-mesh strainer into a bowl to remove any lumps.
- Cover with plastic wrap directly on the surface to prevent a skin from forming. Cool to room temperature, then refrigerate until chilled, at least 2 hours.
Tips
- For a richer custard, use half-and-half or cream instead of some of the milk.
- Serve warm or cold, with fresh fruit, cake, or pie.
- Store in an airtight container in the refrigerator for up to 3 days.
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