Vanilla Bean Custard Recipe

Introduction

Vanilla bean custard is a rich, creamy dessert base that’s perfect for enjoying on its own or using in tarts, trifles, and pastries. Made with real vanilla beans, this recipe delivers an authentic, smooth flavor that’s both comforting and elegant.

Ingredients

• 6 egg yolks
• 120 g castor sugar
• 50 g cake flour
• 500 ml whole milk
• 1 vanilla bean pod
• 50 g unsalted butter, cubed

Instructions

1. Step 1: In a large mixing bowl, whisk together the egg yolks and castor sugar until the mixture is well combined and slightly pale in color.
2. Step 2: Add the cake flour to the egg mixture and whisk until smooth and fully blended.
3. Step 3: In a medium saucepan over medium-high heat, combine the whole milk, the seeds scraped from the vanilla bean, and the whole vanilla bean pod. Warm until just about to boil, then remove from heat and discard the vanilla pod. Pour the hot milk into a jug for easier handling.
4. Step 4: While continuously whisking the egg mixture, slowly add a small amount of the warm milk to temper the eggs, whisking until smooth to prevent curdling.
5. Step 5: Gradually pour the rest of the warm milk into the egg mixture in a steady stream while whisking constantly to create a uniform custard blend.
6. Step 6: Strain the custard mixture through a fine sieve into a clean saucepan set over medium-low heat. Cook while whisking continuously until the custard thickens and reaches a boil.
7. Step 7: Remove the saucepan from heat, then continue whisking until the custard becomes smooth and silky.
8. Step 8: Stir in the cubed unsalted butter, whisking until fully melted and incorporated.
9. Step 9: Transfer the custard to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Allow to cool before using immediately or refrigerate for later.

Tips & Variations

• For an extra creamy texture, you can replace part of the whole milk with heavy cream.
• Use a whisk or a hand mixer to ensure the custard is perfectly smooth without lumps.
• If you don’t have a vanilla bean, substitute with 1 teaspoon of pure vanilla extract added after cooking.
• Serve the custard chilled with fresh berries or a drizzle of caramel sauce for a simple dessert.

Storage

Store custard in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently over low heat while stirring constantly to prevent lumps. Avoid boiling again after chilling to maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just yolks?

This recipe relies on egg yolks for its rich, creamy texture. Using whole eggs will alter the custard’s thickness and may result in a less smooth consistency.

How do I know when the custard is properly cooked?

The custard is ready when it thickens enough to coat the back of a spoon and starts to boil gently. Continuous whisking prevents it from curdling and ensures a silky finish.

Vanilla Bean Custard Recipe

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★★★★★

4.6 from 147 reviews

This classic Vanilla Bean Custard recipe creates a rich, silky dessert base perfect for enjoying on its own or as a complement to cakes, pastries, and fruits. Made with egg yolks, castor sugar, cake flour, whole milk, and fragrant vanilla beans, this custard is gently cooked on the stovetop to achieve a smooth, creamy texture with subtle vanilla flavor.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: About 4–6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard Base

• 6 egg yolks
• 120 g castor sugar
• 50 g cake flour

Liquid Ingredients

• 500 ml whole milk
• 1 vanilla bean pod (seeds scraped)

Finishing

• 50 g unsalted butter, cubed

Instructions

1. Mix egg yolks and sugar: In a large mixing bowl, whisk together the egg yolks and castor sugar until the mixture is well combined and turns slightly pale in color, indicating the sugar is dissolving and the mixture is aerated.
2. Add flour: Gradually incorporate the cake flour into the egg yolk and sugar mixture, whisking thoroughly until smooth and no lumps remain, ensuring a consistent custard base.
3. Heat milk and vanilla: In a medium saucepan over medium-high heat, combine the whole milk, the scraped seeds from the vanilla bean, and the whole vanilla bean pod. Heat the mixture until it almost reaches a boil, then immediately remove the pan from the heat. Discard the vanilla pod and pour the hot milk mixture into a jug for easier handling.
4. Temper egg mixture: To prevent curdling, slowly add a small amount of the warm milk mixture to the egg yolk mixture while whisking continuously, gradually raising the temperature of the eggs and creating a smooth blend.
5. Combine all milk: Continue to pour in the remaining warm milk gradually in a steady stream while whisking constantly to ensure an even custard mixture without lumps.
6. Strain and cook custard: Pass the custard mixture through a fine sieve into a clean saucepan. Place over medium-low heat and cook gently while whisking continuously until the custard thickens and comes to a boil, being careful not to scramble the eggs.
7. Remove from heat and whisk: Take the saucepan off the heat once thickened, then continue whisking vigorously to create a smooth, silky texture free of lumps.
8. Add butter: Stir in the cubed unsalted butter and whisk until fully melted and incorporated, adding richness and sheen to the custard.
9. Cool and store: Transfer the custard to a bowl, cover its surface directly with plastic wrap to prevent a skin from forming, and let it cool to room temperature. Use immediately or refrigerate for later use.

Notes

• Tempering the eggs carefully is crucial to prevent curdling and ensure a smooth custard.
• Using a fine sieve to strain the custard removes any lumps and vanilla pod residue for a perfect texture.
• Covering the custard surface with plastic wrap prevents a skin from forming as it cools.
• This custard can be served warm or chilled and makes an excellent base for desserts like trifles, tarts, or ice cream.
• Use whole milk for the best creamy texture; other milk types will alter consistency and flavor.

Keywords: vanilla bean custard, classic custard recipe, stovetop custard, homemade custard, dessert base