Vanilla Bean Custard Recipe

Introduction

Vanilla Bean Custard is a rich and creamy classic dessert base that’s perfect for enjoying on its own or using in a variety of pastries and sweets. Infused with real vanilla bean, this custard offers a delicate and fragrant flavor that home cooks will love making from scratch.

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 well combined.
2. Step 2: Add the cake flour to the egg mixture and whisk again until smooth.
3. Step 3: Pour the milk, along with the seeds scraped from the vanilla bean and the bean pod itself, into a medium saucepan. Heat over medium-high until just before boiling. Remove the vanilla pod and transfer the hot milk to a jug.
4. Step 4: Slowly add a small amount of the warm milk to the egg mixture while whisking continuously to temper the eggs. Then gradually pour in the remaining milk in a steady stream, whisking constantly to prevent curdling.
5. Step 5: Strain the custard mixture through a fine sieve into a clean saucepan. Place it over medium-low heat and whisk continually until the custard thickens and starts to boil. Remove from heat and keep whisking until smooth.
6. Step 6: Add the cubed unsalted butter to the hot custard. Whisk until the butter is fully melted and incorporated into the custard.
7. Step 7: Transfer the custard to a bowl. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow the custard to cool before using as desired. Enjoy!

Tips & Variations

• For a richer custard, substitute some of the milk with cream.
• If you don’t have a vanilla bean, use 2 teaspoons of good-quality vanilla extract added with the milk.
• Whisk continuously while cooking to prevent lumps and ensure a smooth texture.
• Use a fine sieve for straining to remove any cooked egg bits for an extra silky custard.

Storage

Store the custard covered in the refrigerator for up to 3 days. To reheat, warm gently over low heat while stirring frequently, or microwave in short bursts with stirring to avoid curdling. Avoid boiling the custard again after cooling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this custard ahead of time?

Yes, you can prepare vanilla bean custard up to 2 days in advance and keep it refrigerated. Just make sure to cover it with plastic wrap directly on the surface to prevent a skin from forming.

What can I serve with vanilla bean custard?

This custard pairs beautifully with fresh fruit, pies, tarts, or can be used as a filling for pastries like éclairs and cream puffs. It’s also delightful served warm or chilled on its own.

Vanilla Bean Custard Recipe

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★★★★★

4.6 from 147 reviews

A rich and creamy Vanilla Bean Custard made from scratch using fresh egg yolks, castor sugar, and real vanilla beans. This classic dessert custard is cooked gently on the stovetop until it thickens to a silky smooth texture, perfect for enjoying on its own or using as a base in other desserts.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Approximately 4 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Custard Base

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

Milk Mixture

• 500 ml whole milk
• 1 vanilla bean pod

Finishing

• 50 g unsalted butter, cubed

Instructions

1. Mix egg yolks and sugar: Add the egg yolks and castor sugar to a large mixing bowl and whisk together until well combined and slightly pale in color.
2. Add flour: Incorporate the cake flour into the egg mixture and whisk until smooth and fully blended.
3. Heat milk and vanilla: 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 the mixture until it is just about to boil, then remove from heat and discard the vanilla pod. Pour the hot milk mixture into a jug for easy handling.
4. Temper egg mixture: While continuously whisking the egg mixture, slowly add a small amount of the warm milk mixture to temper the eggs, whisking until smooth to avoid curdling.
5. Combine all milk: 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. Strain and cook custard: Pass 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. Remove from heat and whisk: Take the custard off the heat, then continue whisking until it becomes smooth and silky.
8. Add butter: Stir in the cubed unsalted butter, whisking until the butter is fully melted and incorporated into the custard.
9. Cool and store: Transfer the custard to a bowl, cover the surface with plastic wrap directly on top to prevent a skin from forming, and set aside to cool. Use the custard immediately or refrigerate for later use.

Notes

• Use fresh eggs for the best texture and flavor.
• Whisk continuously when cooking to prevent lumps and curdling.
• Straining the custard ensures a smooth finished texture.
• Cover with plastic wrap directly on the surface to avoid skin formation.
• Vanilla bean seeds add intense flavor compared to vanilla extract.

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