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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.

Ingredients

Scale

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

Find it online: https://miarosetti.com/vanilla-bean-custard-recipe/