Description
This homemade custard recipe delivers a smooth, creamy dessert made from scratch using simple ingredients. Perfect for serving on its own or as a base for other desserts, this custard is gently cooked on the stovetop to achieve a perfectly thickened texture with a rich vanilla flavor.
Ingredients
Scale
Custard Ingredients
- 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, pour the whole milk and half of the sugar. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to maintain a low simmer.
- Prepare Egg Mixture: While the milk heats, whisk the egg yolks in a bowl. In a separate bowl, combine the remaining sugar and cornstarch. Add the whisked egg yolks to the sugar-cornstarch mixture and whisk until smooth, ensuring this step is timed with the milk nearing boiling temperature.
- Temper the Eggs: Gradually add 1 cup of the warm milk into the egg mixture, whisking constantly to prevent curdling. Then, pour this tempered egg mixture back into the pot containing the remaining milk.
- Cook the Custard: Place the pot over medium-high heat and stir constantly with a wooden spoon or whisk. Cook for 3-5 minutes or until the custard thickens and reaches 185°F, achieving a consistency that coats the back of a spoon, which ensures proper setting when chilled.
- Finish the Custard: Remove the pot from the heat. Stir in the unsalted butter and vanilla extract until the butter melts and the custard is silky. For an ultra-smooth texture, strain through a sieve to remove lumps.
- Cool and Serve: Transfer the custard into a bowl and cover the surface directly with plastic wrap to prevent skin formation. Let it cool to room temperature and serve either chilled or at room temperature, as preferred.
Notes
- Tempering the eggs with warm milk prevents curdling and ensures a smooth custard.
- Constant stirring while cooking prevents the custard from sticking or burning on the bottom of the pot.
- Covering the custard surface with plastic wrap prevents a skin from forming during cooling.
- For a richer flavor, whole milk is recommended, but you can substitute with cream or a milk alternative if desired.
- Use a thermometer to monitor the temperature for best results.
