Who else feels fancy when they serve homemade custard? I know I do, and this recipe for Vanilla Bean Custard will let you keep those bragging rights!
This Vanilla Bean Custard recipe is for a homemade custard made from milk, egg yolks, and real vanilla beans which give it a great vanilla flavor. This recipe is perfect to use as a filling for cakes, cupcakes, and tarts, or serve it in a glass with peaches or fresh berries.
If you love trying out new dessert recipes, then you have to try this recipe for Mini Tiramisu Cups, for Baileys Panna Cotta, or this White Chocolate Crème Brûlée.
Ingredients
You will need the simple ingredients listed below to make this delicious creamy custard. Remember always to use fresh room temperature ingredients when baking.
- Egg yolks
- Castor sugar
- Cake flour
- Whole milk
- Vanilla pod
- Unsalted butter
Extra-large eggs - out of their shell, the eggs I use weigh 56 grams, if you aren't sure if you have the same eggs - weigh the eggs you have and adjust accordingly.
Caster sugar - use superfine sugar for this recipe.
Cake flour - flour rather than corn starch is used to thicken the custard, use cake flour or all-purpose flour.
Vanilla bean pod - the pastry uses fresh vanilla beans to flavor the milk. If you can't find vanilla beans then use vanilla bean paste or vanilla extract if you have to.
See the recipe card for quantities.
Instructions
Follow the simple steps below to make this delicious vanilla bean pastry cream.
STEP 1: Whisk yolks, sugar, and flour. Add the egg yolks and sugar to a large mixing bowl and whisk until combined.
STEP 2: Add flour. Add the flour to the egg mixture and whisk again.
STEP 3: Heat milk and vanilla. Add the milk, seeds from the vanilla bean, and the vanilla bean to a medium saucepan set over medium-high heat, and heat the mixture until just before boiling. Remove the vanilla bean and pour the hot milk mixture into a jug.
STEP 4: Temper eggs. While whisking continuously, add a little of the warm milk mixture into the egg mixture, and whisk until smooth. Pour the remaining milk in a steady stream into the egg mixture while still whisking continuously.
STEP 5: Thicken. Strain the custard mixture through a sieve into a clean saucepan set over medium-low heat. Whisk continuously until the mixture thickens, and comes to a boil. Remove the custard from the heat and continue whisking until the custard is smooth.
STEP 6: Add butter. Add the cubed butter to the custard and whisk continuously until melted and incorporated.
STEP 7: Chill. Spoon the custard into a bowl and place a piece of plastic wrap on top of the custard, this prevents a skin from forming. Set aside to cool then use the custard as desired. Enjoy!
Hint: I always get help from a family member to pour the hot milk mixture into the eggs, this way you can focus on the whisking part!
Variations
This custard is a great recipe to perfect to use in other bakes. It is perfect as a filling in cakes and cupcakes as it is thick enough to hold its form.
This pastry cream recipe is also perfect as a custard filling in tart shells. Top the custard tarts with fresh fruit and you'll have yourself the ultimate summer dessert.
If you are looking for a delicious dessert that is quick and easy, then simply serve custard cups. Pour the custard into dessert glasses and top the custard with fresh strawberries, peaches, or even stewed apples.
If you are wondering what to do with those leftover egg whites, then have a look at this recipe for Lemon Flavoured Meringues or this recipe for Mango Pavlova.
Equipment
You don't need any fancy equipment to make this easy homemade vanilla custard, just a large bowl, whisk, sharp knife, fine mesh strainer, and a large saucepan.
Storage
Store any left-over custard in a mixing bowl or an airtight container with cling film pressed over the surface of the custard. This is to prevent a skin from forming on the custard during storage.
I do not recommend freezing this recipe.
Top tips
For the best results follow my top tips below for making the perfect vanilla bean custard.
- Don't overheat the milk, once you see it is just about to reach boiling point take it off the stove and add it to a jug to make tempering the eggs easier.
- Sieve the mixture as instructed in the recipe, you may been too slow with whisking as you add the milk to the eggs and this can result in part of the egg yolks cooking and forming small hard lumps. Sieve these out for the best-textured custard before thickening it on the stove.
- Make sure you use a clean saucepan when returning the custard mixture to the heat to thicken.
- Whisk constantly as the custard thickens, this is to ensure a smooth lump-free custard as well as prevent the custard from burning at the bottom of the saucepan.
- Once the custard is thick continue whisking for about 3 - 5 minutes to prevent lumps from forming, then add the butter and whisk again.
- Make sure the plastic wrap is in contact with the surface of the custard, otherwise, a skin will form as the custard cools.
FAQ
The eggs I use weigh 56 grams, if you aren't sure if you have the same eggs - weigh the eggs you have and adjust accordingly.
This recipe is for a spoonable rather than pourable custard, this can be used to serve alongside baked desserts if you prefer a sturdier custard.
Related
Looking for other recipes like this? Try these:
This vanilla custard recipe is perfect for any home baker looking to nail an easy custard recipe that they can turn to for fillings and sides!
This recipe is sweet, creamy, and the butter makes it oh-so decadent! If you try this recipe and love it as much as I do, please leave a comment and star review below - I love hearing from all of you!
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Happy Baking
With Love,
Kitty
📖 Recipe
Vanilla Bean Custard
Ingredients
- 6 egg yolks
- 120 g castor sugar
- 50 g cake flour
- 500 ml whole milk
- 1 vanilla bean pod
- 50 g unsalted butter cubed
Instructions
- Add the egg yolks and sugar to a large mixing bowl and whisk until combined.
- Add the flour to the egg mixture and whisk again.
- Add the milk, seeds from the vanilla bean, and the vanilla bean to a medium saucepan set over medium-high heat, and heat the mixture until just before boiling. Remove the vanilla bean and pour the hot milk mixture into a jug.
- While whisking continuously, add a little of the warm milk mixture to the egg mixture, and whisk until smooth. Pour the remaining milk in a steady stream into the egg mixture while still whisking continuously.
- Strain the custard mixture through a sieve and into a clean saucepan set over medium-low heat. Whisk continuously until the mixture thickens, and comes to a boil. Remove the custard from the heat and continue whisking until the custard is smooth.
- Add the cubed butter to the custard and whisk continuously until melted and incorporated.
- Spoon the custard into a bowl and place a piece of plastic wrap on top of the custard, this prevents a skin from forming. Set aside to cool then use the custard as desired. Enjoy!
Jen says
I’ve always been scared of making custard but this recipe was so easy! Thank you for sharing