Creamy homemade vanilla custard is, without a doubt, a regular feature in my home. It’s super easy to make, delicious and I think once you’ve tried it you might become addicted!
Yes! I hear you, it’s easy to buy powdered custard but homemade custard is far superior and only requires a little more effort. Plus it uses just a few simple ingredients that are usually in our kitchen cupboards.
WHATS THE DIFFERENCE BETWEEN CUSTARD AND PASTRY CREAM ?
Custard (crème anglaise) is often confused with pastry cream (crème pâtissière). Traditional custard is more of a liquid and can be poured, using just the egg yolks to thicken the sauce, while pastry cream uses starch as a thickener.
If you want your custard to be thicker like the well-known packaged brands or like pastry cream, simply add 3 tablespoons of cornflour (US-cornstarch) to the mixed egg and sugar in step 3 with the vanilla. Ensure there are no lumps and then add the milk as per the recipe. Because the flour stabilises the eggs the mixture can be brought to a boil at the end to ensure it thickens and cooks the flour.
Pastry cream is the base of many desserts, you can add butter for creaminess, whipped cream for lightness or any other flavouring you want such as chocolate, coffee etc.
- Ease: Easy.
- Great for: Great for serving with pies, puddings, crumbles and anything that uses pastry.
- Taste: Creamy vanilla.
- Texture: Soft and silky.
- How to avoid custard skin – is easy to do, simply cover with cling film, lightly pressing it against the surface.
- Sweetness – can be adjusted as you wish by increasing or decreasing the amount of sugar.
- To avoid scrambled eggs – do not boil the mixture when you place it back on the stove in step 4. Simply heat the mixture SLOWLY until it thickens and then remove from the heat to cool.
When it comes to baking, I highly recommend using metric measurements and a digital scale, rather than cup measurements. you will find it much easier, less messy and you will get far better, consistent results weighing your ingredients. 🙂
WHAT LARDER INGREDIENTS WILL I NEED FOR THIS RECIPE?
For this vanilla custard recipe all you need are these 4 ingredients:
Full-fat milk – is the base liquid for this recipe, alternatively, it can be replaced with a non-milk alternative such as coconut milk.
Double or heavy cream – adds that rich silky creaminess to the recipe.
Medium egg yolks – are used to add richness, colour and to thicken the custard.
Caster or granulated white sugar – adds sweetness, add or remove as prefered.
Vanilla – gives the custard that delicious aroma and taste.
I especially recommend adding a pinch of sea salt to your batters, doughs and creams, when making desserts or baked goods. The salt elevates the other ingredient flavours and when used with restraint, does not make food taste salty, it just brings out the best characteristics of the food.
WHAT VARIATIONS AND SUBSTITUTIONS CAN I MAKE?
A lighter custard – you can use milk only or make crème Diplomat. Fold in 125ml soft whipped cream to the cooled custard, perfect for filling tarts, eclairs and cakes.
For a chocolate version – add 2 tablespoons of Dutch cocoa powder to the sugar and cornstarch mixture or stir 50g of melted dark chocolate into the hot pastry cream at the end.
Coffee version – add 1 tablespoon of instant coffee to the milk while it is coming to a boil.
Adding alcohol – add 1/2 tablespoon of your choice to the finished custard: Grand Marinier, Limoncello, Malibu, brandy, rum, etc.
- Digital scale
- Mixing bowls
- Small saucepan
Serving: one serving.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
STORAGE AND FREEZING OPTIONS
This custard will keep in the fridge for 3-4 days, cover with cling film, lightly pressing it against the surface to prevent a skin from forming and absorbing other odours from your fridge. After storing in the fridge give it a quick whisk to break it up as it will set and lose that silky texture.
Freezing: Not suitable, the mixture will lose its texture becoming grainy and split as it thaws.
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READY TO MAKE YOUR VANILLA CUSTARD ?
- 250 ml milk
- 250 ml double cream (US – heavy cream)
- 4 medium egg yolks
- 60 g caster or granulated white sugar
- 2 tsp vanilla extract, sugar or 1/2 tsp of vanilla paste
- Bring the milk and cream to a boil, in a medium saucepan.
- In a medium sized heat-proof bowl, beat the egg yolks with the sugar until thick and pale.
- Add the vanilla and mix in.
- When the milk and cream have come to a boil pour 1/3 into the egg mixture and whisk until thoroughly combined.Then pour the egg mixture into the saucepan with the remaining milk and continue whisking. (Whisking is important otherwise the custard may catch and burn in the saucepan.)
- Once the mixture has thickened, remove it from the heat and pour it into a clean bowl. DO NOT LET IT BOIL, or the eggs will scramble.
- Cover with cling film, lightly pressing it against the surface to prevent a skin from forming. Serve with your favourite dessert or leave to cool.
IF YOU LIKED THIS VANILLA SAUCE RECIPE YOU MIGHT ALSO LIKE:
Please let me know how it turned out for you!
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