A smooth and luscious dessert, this creamy vanilla custard is made from simple ingredients like milk, egg yolks, and sugar, gently thickened with cornflour and flavored with a touch of vanilla. It’s a classic that works perfectly on its own or as a luxurious base for fruit, pies, or other treats.
Why You’ll Love This Recipe
I love how this vanilla custard comes together so easily with ingredients I usually have on hand. The texture is silky-smooth, the flavor is rich yet light, and the aroma of vanilla fills the kitchen as it cooks. I can serve it warm for a cozy dessert or chilled for a refreshing treat. It’s also incredibly versatile—great as a sauce or a dessert in itself. Whether I’m spooning it over fresh berries or pairing it with cake, it never fails to impress.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
500 ml whole milk
3 large egg yolks
50 g caster sugar
1 tablespoon cornflour (cornstarch)
1 teaspoon vanilla extract
Pinch of salt
Directions
I start by heating the milk in a saucepan over medium heat until it's hot but not boiling.
While that warms, I whisk together the egg yolks, sugar, cornflour, and a pinch of salt in a bowl until it's smooth.
To temper the eggs, I slowly add a few tablespoons of the hot milk into the egg mixture, whisking constantly to avoid scrambling the yolks.
Then I pour this mixture back into the saucepan with the rest of the milk.
I cook it on low heat, stirring non-stop, until the custard thickens and coats the back of a spoon.
Off the heat, I stir in the vanilla extract.
For that perfect silky finish, I strain the custard through a fine sieve into a clean bowl.
I let it cool down, then either serve it warm or chill it, making sure to cover the surface so a skin doesn’t form.
Servings and timing
This recipe makes about 4 to 6 servings, depending on how generous I feel. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes (plus extra chilling time if serving cold)
Variations
I sometimes swap out part of the milk for cream to make the custard extra rich.
For a twist, I infuse the milk with a split vanilla bean instead of extract—just remember to strain out the pod.
Adding a touch of citrus zest can give it a bright note, especially when I’m serving it with fruit.
A pinch of nutmeg or cinnamon adds a warm spice if I’m making it for the holidays.
For a dairy-free version, I use unsweetened almond or oat milk, though the texture is slightly lighter.
storage/reheating
I store any leftover custard in an airtight container in the fridge for up to 3 days. To prevent a skin from forming, I press plastic wrap directly onto the surface. When I want to reheat it, I gently warm it on the stove over low heat, stirring constantly. If it thickens too much, I just whisk in a splash of milk to loosen it up.
FAQs
How do I prevent my custard from curdling?
I make sure to cook it gently over low heat and temper the eggs properly. Stirring constantly and never letting it boil is key.
Can I freeze vanilla custard?
I don’t recommend freezing it—custard tends to separate and become grainy once thawed, losing that smooth texture I love.
Why is my custard lumpy?
That usually means the eggs cooked too quickly. Straining it helps fix minor lumps, but constant stirring and gentle heat prevent them in the first place.
Can I make it ahead of time?
Absolutely. I often make it a day ahead, cover it well, and chill it. I give it a good stir before serving.
Is this the same as pastry cream?
It’s similar, but pastry cream usually uses more thickener and butter, and is often firmer. This custard is more pourable—perfect for desserts or sauce.
Conclusion
This creamy vanilla custard is one of those timeless recipes I keep coming back to. It’s elegant in its simplicity and delivers comforting flavor with every spoonful. Whether I serve it warm, cold, or dressed up with fruit or pastries, it’s always a favorite.
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