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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.

Ingredients

Scale

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

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