simple and classic custard recipe that you can make at home. This is a basic egg custard (also known as crème anglaise) that can be served warm or chilled, or used as a base for other desserts like trifles or tarts.
🍮 Classic Vanilla Custard Recipe
📝 Ingredients:
- 2 cups (500 ml) whole milk (or half milk, half cream for a richer custard)
- 4 large egg yolks
- 1/3 cup (65 g) granulated sugar
- 1 tbsp cornstarch (optional, for thicker custard)
- 1 tsp pure vanilla extract (or 1 vanilla bean)
- Pinch of salt
👨🍳 Instructions:
- Heat the milk:
- In a saucepan, heat the milk over medium heat until it’s hot but not boiling (just beginning to steam).
- If using a vanilla bean, split it and scrape the seeds into the milk, then add the pod too. Let it steep while heating.
- Mix egg yolks and sugar:
- In a mixing bowl, whisk together the egg yolks, sugar, cornstarch (if using), and salt until the mixture is pale and slightly thick.
- Temper the eggs:
- Slowly pour a small amount of the hot milk into the egg mixture while whisking constantly. This prevents the eggs from curdling.
- Gradually add more milk while whisking, until all the milk is mixed in.
- Cook the custard:
- Pour the mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until it thickens slightly and coats the back of the spoon. Do not let it boil.
- Finish and strain:
- Remove from heat. Stir in vanilla extract (if you didn’t use a vanilla bean).
- Strain through a fine mesh sieve to remove any lumps or bits of cooked egg.
- Cool and serve:
- Serve warm, or cover with plastic wrap directly on the surface to prevent a skin from forming and chill in the fridge.
🍓 Serving Ideas:
- Pour over pies, cakes, or fruit
- Use as a filling for tarts or trifles
- Eat on its own with a sprinkle of nutmeg or cinnamon
Would you like a baked custard version (like custard pudding or flan) as well?