Easy Creamy Vanilla Custard – a delicious recipe with Egg Yolks, Milk, Sugar, Cornstarch, Salt, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
1. In a medium bowl, whisk the egg yolks with 1/2 cup milk, sugar, cornstarch and salt.
2
2. In the top of a double boiler with simmering water in the bottom pot, heat the remaining 1 1/2 cups of milk until steaming.
3
3. In a slow and steady stream, whisk the hot milk into the egg yolk mixture.
4
4. Return the mixture to the double boiler and stir continuously over medium heat. The custard will slowly warm up, then thicken all of a sudden. Remove from the heat.
5
5. Stir in the butter and vanilla extract.
6
6. Remove from heat and let it cool.
7
Note: I used all of my vanilla beans to make vanilla extract, but if you've got a bean hanging around, you can scrape the seeds into the milk to infuse as it heats. If not, you can use any good quality vanilla extract.
350
kcal
Calories
19
g
Fat
27
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 Egg Yolks, 2 cups Milk, 1/4 cups Sugar, 1/4 cups Cornstarch, and more.
Yes, Easy Creamy Vanilla Custard falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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