Vanilla Custard Base

Vanilla Custard Base

A silky stovetop custard thickened with egg yolks, ideal for pies, tarts, and ice cream bases.

Total 3 hr Makes 16 oz Calories 260/serving

Dietary

Vegetarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy, Eggs

This rich custard combines milk, cream, sugar, and egg yolks slowly cooked to a velvety consistency and finished with real vanilla. Use it as a filling for cream pies and tarts, a base for churned ice cream, or a spoonable dessert on its own chilled in ramekins.

Ingredients

  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 5 egg yolks
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon unsalted butter

Method

  1. In a medium saucepan, combine the milk and heavy cream and heat over medium heat until steaming, but not boiling.

  2. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and salt together until pale and smooth.

  3. Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture while whisking constantly to temper the yolks.

  4. Gradually whisk in the remaining hot milk mixture until fully combined.

  5. Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until thickened and the first bubbles appear, about 5 to 7 minutes.

  6. Remove from heat and whisk in the vanilla extract and butter until smooth.

  7. Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.

  8. Press plastic wrap directly onto the surface of the custard to prevent a skin from forming, then refrigerate until fully chilled and set.

Rate this recipe

★ 3.9 (1)

Vanilla Custard Base

This rich custard combines milk, cream, sugar, and egg yolks slowly cooked to a velvety consistency and finished with real vanilla. Use it as a filling for cream pies and tarts, a base for churned ice cream, or a spoonable dessert on its own chilled in ramekins.

3 hr 16 oz 260 cal

Ingredients

  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup granulated sugar
  • 5 egg yolks
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • 1 tablespoon unsalted butter

Method

  1. 1

    In a medium saucepan, combine the milk and heavy cream and heat over medium heat until steaming, but not boiling.

  2. 2

    In a separate bowl, whisk the egg yolks, sugar, cornstarch, and salt together until pale and smooth.

  3. 3

    Slowly pour about 1/2 cup of the hot milk mixture into the egg mixture while whisking constantly to temper the yolks.

  4. 4

    Gradually whisk in the remaining hot milk mixture until fully combined.

  5. 5

    Pour the mixture back into the saucepan and cook over medium-low heat, whisking constantly, until thickened and the first bubbles appear, about 5 to 7 minutes.

  6. 6

    Remove from heat and whisk in the vanilla extract and butter until smooth.

  7. 7

    Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps.

  8. 8

    Press plastic wrap directly onto the surface of the custard to prevent a skin from forming, then refrigerate until fully chilled and set.