This is a fantastic basic custard recipe. Deliciously creamy with a hint of vanilla, and super handy for using up leftover egg yolks! Have you ever made egg custard from scratch? It’s incredibly easy and so, so tasty. Honestly, this is my go-to recipe whenever I have extra yolks left over from another recipe. And homemade vanilla custard? It’s just on another level of delicious.
Homemade Custard Recipe
This custard recipe is really made from just a handful of ingredients: milk, egg yolks, sugar, vanilla, and a thickener. To give this creamy custard the right consistency, people often use cornstarch or custard powder. In this recipe, I’ve chosen cornstarch.
The effect is the same, but custard powder adds a little extra flavor and color. With cornstarch, your custard will be a bit lighter in color (not a problem at all, but just know that the bright yellow custard from a box is a bit on the artificial side 😉).
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Zero Waste
We’ve all been there: you’re baking or cooking, and a recipe only calls for egg whites. But what do you do with the yolks? You can make so many delicious things with them! But first try this creamy vanilla custard recipe.
And did you know you can even use eggshells in your (vegetable) garden to keep slugs away? Now that’s zero-waste living!
Basic Custard Recipe
I’m so happy to finally add this basic custard recipe to the growing collection of foundation recipes. After all, it’s a true classic dessert among Dutch recipes, and so much better when you make it yourself. Creamy, sweet, and flavored with real vanilla. Is your mouth watering already?
It’s a relatively simple recipe, but there’s one important thing to keep in mind: you need to add the hot milk very slowly, little by little, into the egg mixture. If you pour it in too quickly and/or don’t whisk well enough, the eggs will curdle from the heat of the milk, and you’ll end up with a very odd version of scrambled eggs… 😉
But please don’t let that scare you off! A bit of patience and attention is all you need, and everything will turn out perfectly.
How to Make This Perfect Dessert
Heat the milk with the scraped vanilla seeds and the pod, and let it gently infuse for 10–15 minutes. In the meantime, whisk the egg yolks, sugar, and cornstarch together until smooth.
Slowly pour the warm milk into the egg mixture while whisking constantly. Return everything to the pan and cook over low heat until it thickens. Let the custard cool in the fridge and remove the vanilla pod just before serving.
FAQ
Can I make custard without cornstarch?
Yes! You can use custard powder instead, which will also add a richer yellow color. Some recipes even skip thickeners and rely on more egg yolks, but the texture will be slightly different.
Can I use vanilla extract instead of a vanilla bean?
Absolutely. Use 1–2 teaspoons of good-quality vanilla extract. Add it at the end of cooking (not during simmering), so the flavor stays nice and strong.
How long does homemade custard keep in the fridge?
Stored in a sealed container, it will last for about 3 days. Make sure it’s cooled down completely before refrigerating.
Can I freeze custard?
Freezing is not recommended, as the texture will split and become grainy once thawed. It’s best enjoyed fresh.
Why did my custard turn lumpy?
This usually happens if the hot milk was added too quickly or if it wasn’t whisked well enough. To fix small lumps, you can pass the custard through a fine sieve while still warm.
What can I serve custard with?
Custard is delicious on its own, but also great with cakes, pies, fresh fruit, or crumbles. It’s a classic pairing with apple pie or brownies.
Ingredients
- 1 liter milk
- 1 vanilla bean
- 3 egg yolks
- 75 gram sugar
- 50 gram cornstarch (or custard powder, which gives a more yellow color)
Equipment
- Saucepan
- Whisk
- Glass jar
INSTRUCTIONS (how to make this recipe):
- Pour the milk into a saucepan. Scrape out the seeds from the vanilla bean and add them to the pan, then drop in the pod as well for extra flavor.
- Bring to a boil, then reduce the heat and let it gently simmer for 10–15 minutes to infuse.
- Meanwhile, whisk together the egg yolks, sugar, and cornstarch in a mixing bowl until smooth.
- Slowly add the hot milk to the egg mixture, a little at a time, whisking constantly so it blends smoothly.
- Return the mixture to the saucepan and cook over low heat for about 5 minutes, until it starts to thicken.
- Pour the custard into glass jars and let it cool in the fridge. For maximum flavor, leave the vanilla pod in and only remove it just before serving.
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