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Egg Yolk and Milk Vanilla Custard Recipe
Creamy vanilla custard recipe using egg yolks, whole milk, sugar and real vanilla. Perfect as a dessert, pie filling or pour-over sauce.
Vanilla custard is a classic, velvety dessert sauce prepared by gently cooking milk or cream with egg yolks, sugar, and vanilla until the mixture thickens into a smooth, spoon-coating consistency. The recipe relies on tempering the eggs to prevent curdling, while the vanilla—often in the form of extract, paste, or whole bean—provides its characteristic aroma and flavor. Commonly served warm or chilled, this custard can be enjoyed on its own, poured over pastries and cakes, or used as a filling for tarts, éclairs, and layered desserts. It is a staple across many Western cuisines and is typically enjoyed after meals, at afternoon tea, or as a versatile component in celebratory dishes and holiday spreads.
Egg Yolk and Milk Vanilla Custard Recipe
Beyond its role as a dessert topping, this stovetop custard doubles as a ready-made ice-cream base or a filling you can firm up for parfaits by simply adjusting the yolk-to-liquid ratio. The entire process takes under 20 minutes and uses just one saucepan, making it approachable even for first-time custard makers.
Prep Time
10 minutes
10 minutes
Cook Time
15 minutes
15 minutes
Total Time
155 minutes
155 minutes
Ingredients
Egg yolks, 4 large
- Whole milk, 2 cups (480 ml)
- Granulated sugar, ⅓ cup (about 65 g)
- Vanilla bean, 1 whole (split and seeds scraped)
- Fine sea salt, 1 pinch (≈ ⅛ tsp)
- Pure vanilla extract, 1½ tsp (optional substitution or booster)
- Cornstarch, 1 Tbsp (≈ 8 g, optional for extra thickness)
- Unsalted butter, 1 Tbsp (14 g, stirred in at the end for added richness, optional)
- Freshly grated nutmeg, 1 pinch (optional finishing touch)
Method
Measure the milk and pour it into a heavy-bottomed saucepan
- Split a vanilla pod lengthwise, scrape out the seeds, and add both seeds and pod to the milk
- Warm the milk over medium heat until steaming, then remove from heat and let the vanilla infuse for 10 minutes
- Whisk the egg yolks and sugar together in a heatproof bowl until the mixture is pale and thick
- Remove the vanilla pod from the milk and discard or rinse for another use
- Pour a small ladle of warm milk into the egg mixture while whisking constantly to temper the yolks
- Gradually whisk in the remaining warm milk until the custard base is fully combined
- Return the custard base to the saucepan and set it over low to medium-low heat
- Stir continuously with a wooden spoon or heatproof spatula, scraping the bottom and sides, until the custard thickens and lightly coats the spoon
- Check the thickness by running a clean finger across the back of the spoon to see if the line stays clear
- Take the pan off the heat as soon as the custard reaches the desired thickness
- Strain the custard through a fine sieve into a clean bowl to remove any lumps and stop further cooking
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming
- Refrigerate the custard until thoroughly chilled before serving or using in desserts
- Gently rewarm over a bain-marie if a warm sauce is preferred at service
Nutrition (whole recipe)
Calories
913 kcal Protein
26 g Fat
46 g Carbs
100 g Fiber
0 g Sugar
91 g
913 kcal Protein
26 g Fat
46 g Carbs
100 g Fiber
0 g Sugar
91 g
Notes
For fool-proof silkiness, cook the custard just to 175 °F (79 °C), then immediately strain it into a bowl set over an ice bath. Rapid cooling halts cooking, keeps the texture ultra-smooth, and prevents a rubbery skin from forming on top.
why this recipe
This vanilla custard recipe rewards the cook with a silken dessert that feels both nostalgic and elevated, melding the comforting warmth of real vanilla with a luxurious creaminess that shop-bought versions can’t match. Its simplicity hides a clever balance of eggs, milk, and just enough sugar to create a spoon-coating texture that sets softly, making each bite decadent without being heavy. The method is forgiving for beginners yet precise enough to satisfy seasoned bakers, and the aroma that drifts from the saucepan—pure, fragrant vanilla—turns any kitchen into a pâtisserie. Whether served on its own, layered in pastries, or poured over fresh fruit, this custard effortlessly transforms humble ingredients into an elegant finale worth savoring.
FAQs
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Frequently Asked Questions
How can I prevent the custard from curdling or scrambling while it cooks?
Temper the yolks first by whisking in a small amount of the hot milk, then gradually add the rest so the eggs warm slowly instead of shocking and coagulating. Cook the mixture over low to medium-low heat, stirring constantly, and pull it off the stove as soon as it reaches about 175 °F / 79 °C; immediate straining into a bowl set over an ice bath stops the cooking and keeps the custard perfectly smooth.
How far in advance can I prepare the custard, and what’s the best way to store it?
Prepare the custard up to 3 days ahead; once strained, press plastic wrap directly onto the surface, seal the bowl or transfer to an airtight container, and refrigerate at ≤ 40 °F (4 °C). For longer storage, freeze it flat in a zip-top bag for up to 1 month, then thaw overnight in the fridge and whisk smooth before using.
How can I fix a custard that’s turned out too thin or too thick?
If the finished custard is too thin, return it to gentle heat and cook a little longer, stirring until it reaches 175 °F/79 °C; if needed, whisk 1 tsp cornstarch into 2 Tbsp cold milk, add it, and simmer for 30 seconds to thicken. If it’s too thick or has set up after chilling, briskly whisk in a splash or two of warm milk or cream until the texture loosens to the desired pourability.