How to make Vanilla Custard

[Nat Quinn]

 

 

Ingredients

The list is short and full of pantry staples.

• Whole Milk– It is essential to use full-fat milk in this recipe. Reduced fat milks don’t have enough fat to give custard it’s signature creamy texture. We have not tested this recipe using non-dairy alternatives, but if you do, we’d love to hear about it! This would include oat milk, almond milk, soy milk or coconut milk.

• Vanilla Extract– We used a high quality vanilla extract, but for even more robust vanilla flavors, opt for vanilla bean paste or a whole, cut vanilla bean. Then you’ll get a lovely scent, flavor and those fun little flecks.

• Sugar– Just plain old white granulated sugar.

• Salt– Fine sea salt was used. Coarse can be used too. Please use sea salt and not iodized table salt which can have a metallic after taste. Salt balances sweetness and accentuates the vanilla.

• Cornstarch– To thicken and make it silky and shiny without a gritty texture. We use this instead of the commercial thickening agent guar gum.

• Egg yolks– Make sure they are room temperature to properly temper the mixture. You do not need whole eggs.

• Unsalted Butter– Using unsalted butter lets you control the saltiness. If using salted butter, omit the additional salt. A grass-fed European butter will have a darker yellow hue, resulting in a more beige or yellow custard.

How to make Vanilla Custard

Making custard isn’t hard, but does require a few tips and tricks to make sure you don’t end up with a grainy, frothy or scrambled egg-y mess. It also combines the cornstarch slurry in with the flour instead of adding it separately.

1. Infuse the Milk. Start by scalding your milk with vanilla. You’ll need to have hot milk to make this work. I use vanilla extract for this recipe, but you can use vanilla bean or vanilla paste, just consult the notes section to learn how. You can also use plain warm milk for a similar effect. This is just milk heated over medium-low heat. Just plop the vanilla pod into the milk and let the caviar float on out.

2. Prepare the Eggs. Next, whisk the egg yolks with sugar, corn starch and salt. It will start a little pasty, but then come to a thick pale yellow cream. This whole process is made much easier using a stand mixer. You can also use an electric hand mixer. Unless you have a super sonic arm, this will be tough by-hand.

3. Temper the Eggs. Transfer the hot milk mixture to an easy pour measuring cup and/or use the pour in attachment on your stand mixer. In an even and steady stream, pour hot milk into the egg mixture while the mixer is on. This prevents the eggs from cooking. Do not mix or whisk too fast or else you’ll get a frothy mixture.

4. Heat & Thicken. Transfer back to a medium saucepan and whisk and heat over LOW heat until mixture starts to thicken, about 3-5 minutes. It won’t thicken all the way until it cools. Don’t bring to a boil or the mixture will get grainy. Use a wooden spoon so it doesn’t get too hot. You will know it is ready when the creamy custard thickly coats the back of a spoon. Some folks prefer to use a double boiler with hot water underneath, but I’ve never found this necessary.

5. Add Butter. Remove from heat and add 1 tablespoon unsalted butter until smooth. If you want a thicker custard, do not use the butter. If your custard does develop foam or any streaky eggs, pour through a mesh sieve or colander to skim out any large bits.

6. Transfer to Serving Vessels. Pour the custard into bowls, custard cups or small ramekins and cover with plastic wrap. Tightly covering wrap to the top of the custard will prevent a skin from developing.

7. Chill. Chill for a minimum of 4 hours if in a large bowl, but 2 hours if in small bowls. Mixture can sit for up to 24 hours after being made before being served.

Custard Toppings

Topping custard is similar to topping ice cream or pudding. Anything you think will taste good, probably will. And if you make the vanilla flavor, nearly anything will complement it.

Here are my favorites:

• Crumbled cookies

• Crushed candy

• Fresh fruit

• Fresh mint

• Chocolate chips

You can also use other extracts and flavors like espresso, coffee or almond. After custard is complet, add freshly grated nutmeg or cinnamon.

Instead of butter, whisk in 1-2 tablespoons of bourbon.

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