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Traditional vanilla custard

Traditional vanilla custard
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A creamy, smooth, and traditional vanilla custard made with simple pantry staples like whole milk, heavy cream, egg yolks, sugar, and fragrant vanilla. Perfect as a standalone dessert or paired with fruits, cakes, and pies, this timeless recipe delivers a luscious texture and comforting flavor cherished for generations.

Ingredients

Scale

Custard Base

  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 vanilla bean pod (or 1 teaspoon pure vanilla extract)

Thickening and Sweetening

  • 4 large egg yolks
  • 2/3 cup granulated sugar
  • Pinch of salt

Instructions

  1. Prepare the Custard Base: Combine whole milk and heavy cream in a saucepan. Split the vanilla bean pod lengthwise and scrape out the seeds. Add both seeds and pod to the milk mixture. Warm it gently over medium heat until small bubbles appear around the edges, but do not boil. Remove from heat and let steep for about 15 minutes to infuse the vanilla flavor.
  2. Whisk Egg Yolks and Sugar: While the milk is steeping, whisk the egg yolks and granulated sugar together in a separate bowl until pale, smooth, and slightly thickened to create the custard’s silky texture.
  3. Temper the Eggs: Slowly pour about half of the warm milk mixture into the egg yolk and sugar bowl, whisking constantly to prevent curdling. This gradual temperature increase is called tempering and ensures a smooth custard.
  4. Cook the Custard: Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Place over low to medium-low heat, stirring continuously with a wooden spoon or spatula. Cook gently until the custard thickens enough to coat the back of the spoon, about 5 to 8 minutes. Do not let it boil.
  5. Strain and Chill: Remove the custard from heat and strain it through a fine-mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits. Stir in a pinch of salt. Let it cool slightly before covering with plastic wrap pressed directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least two hours before serving.

Notes

  • Use fresh eggs for a smoother texture and richer flavor.
  • Cook on low heat to avoid scrambling and maintain creaminess.
  • Stir constantly to prevent sticking and ensure even cooking.
  • Always strain the custard to achieve an ultra-smooth texture without lumps.
  • Cover the custard surface immediately with plastic wrap to avoid skin formation when chilling.

Nutrition

Keywords: vanilla custard, traditional vanilla custard, creamy custard, classic dessert, homemade custard

Find it online: https://marygourmet.com/traditional-vanilla-custard/