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Custard
Custard is a luscious treat that can be used for all sorts of desserts. Smooth and rich, you’ll love the creamy texture and vanilla flavor of this custard recipe.
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Custard is a classic, creamy treat that can be used for all sorts of desserts, or enjoyed all on its own! Smooth, rich, and creamy, this homemade custard is a delightful vanilla treat that is quick and easy to whip up. Nothing compares to this homemade custard.
Looking for more mouth-watering, old-fashioned recipes? Sugar Pie, Applesauce Cake, and Rhubarb Custard Pie are three more classic recipes you’ll love.
Custard Ingredients
You will need:
- ½ cup granulated sugar
- 2 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 2½ cups whole milk
- 2 teaspoons pure vanilla extract
- 4 extra-large egg yolks or 3 jumbo egg yolks, room temperature, slightly beaten
- 1 tablespoon salted sweet cream butter
Substitutions and Additions
MILK: You can substitute low-fat milk for the whole milk, but the whole milk really adds that richness.
How to Make Custard
PRO TIP: You need to take extra caution with this recipe. When the custard gets heated and starts popping, you can suffer serious burns so please pay attention!
STEP ONE: Using a 3 to 4 quart heavy-bottom saucepan over medium heat, add the granulated sugar, cornstarch, and milk, and whisk. Whisk continually until the mixture reaches a low bubble and begins to thicken, about 6 to 8 minutes.
PRO TIP: It is really important to keep whisking as you don’t want to burn the custard.
STEP TWO: Remove the saucepan from the heat, and whisk 1 cup of the mixture into the egg yolks.
PRO TIP: It is very important to quickly whisk the hot mixture into the yolks (temper) so you do not end up with scrambled eggs in your custard.
STEP THREE: Whisk the egg yolk mixture back into the custard, and return the saucepan to the heat. Continue whisking for another 2 to 3 minutes.
STEP FOUR: Remove the saucepan from the heat. Whisk in the butter and the vanilla.
STEP FIVE: Strain the custard through a fine-mesh sieve.
STEP SIX: Pour the custard into a heat-safe medium-size bowl or your individual serving bowls. Cover the bowl or bowls with plastic wrap, making sure to allow the plastic wrap to cover the surface of the custard to keep a “skin” from forming. Refrigerate for 2 hours before serving.
How to Serve Custard
There are so many yummy ways to serve homemade custard. This vanilla custard can be served on its own like a pudding, layered into a trifle, or enjoyed with fresh fruit and granola. It can be used as a pastry cream filling for cream puffs, eclairs, or custard pie. Or simply enjoy eating it with a bowl and a spoon!
Storage
IN THE FRIDGE: Store any leftovers of this sweet custard in an airtight container for up to 3 days.
IN THE FREEZER: You can freeze custard for up to 2 months but have to take caution when preparing it to freeze. The custard needs to have plastic or freezer paper right on the surface. You have to thaw it in the fridge and will have to whisk it to deal with the excess liquid from the thawing process.
Custard is a luscious treat that tastes so divine. You’ll love the rich, creamy texture, and subtly sweet vanilla flavor of this vintage custard recipe. Whether you want to add it to a pie or trifle, top it with fruit, or just grab a spoon, there are so many different ways you can use this sweet treat.
FREQUENTLY ASKED QUESTIONS
What can I do with the leftover egg whites?
Egg whites can be kept in the fridge in an airtight container for a few days. You can also freeze them for longer. Pour each egg white into one cube of an ice tray and freeze. Transfer to a bag and all you need to do is defrost them at room temperature when they’re called for.
How long will this last in the fridge?
This simple recipe will last for up to three days in the fridge.
Can I freeze custard?
You can freeze custard for up to 2 months but have to take caution when preparing it to freeze. The custard needs to have plastic or freezer paper right on the surface. You have to thaw it in the fridge and will have to whisk it to deal with the excess liquid from the thawing process.
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Custard
Custard is a luscious treat that can be used for all sorts of desserts. Smooth and rich, you’ll love the creamy texture and vanilla flavor of this custard recipe.
Ingredients
- ½ cup granulated sugar
- 2 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 2½ cups whole milk
- 2 teaspoons pure vanilla extract
- 4 extra-large egg yolks or 3 jumbo egg yolks room temperature, slightly beaten
- 1 tablespoon salted sweet cream butter
Instructions
- Using a 3 to 4 quart heavy-bottom saucepan over medium heat, add the granulated sugar, cornstarch, and milk, and whisk. Whisk continually until the mixture reaches a low bubble and begins to thicken, about 6 to 8 minutes.
- Remove the saucepan from the heat, and whisk 1 cup of the mixture into the egg yolks.
- Whisk the egg yolk mixture back into the custard, and return the saucepan to the heat. Continue whisking for another 2 to 3 minutes.
- Remove the saucepan from the heat. Whisk in the butter and the vanilla.
- Strain the custard through a fine-mesh sieve.
- Pour the custard into a heat-safe medium-size bowl or your individual serving bowls. Cover the bowl or bowls with plastic wrap, making sure to allow the plastic wrap to cover the surface of the custard to keep a “skin” from forming. Refrigerate for 2 hours before serving.
Notes
PRO TIP: You need to take extra caution with this recipe. When the custard gets heated and starts popping, you can suffer serious burns so please pay attention!
PRO TIP: It is really important to keep whisking as you don’t want to burn the custard.
PRO TIP: It is very important to quickly whisk the hot mixture into the yolks (temper) so you do not end up with scrambled eggs in your custard.
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