Easy Vanilla Custard Recipe

This classic vanilla custard is a silky-smooth, creamy dessert that’s surprisingly easy to make from scratch! With just 6 simple ingredients and about 15 minutes, you’ll have a luscious homemade custard that’s far superior to any boxed mix. Serve it warm drizzled over cake or fruit crisp, or chill it for a pudding-like dessert topped with fresh berries.

This versatile custard recipe works beautifully as both a dessert on its own and as a component in other sweets like trifles, fruit tarts, or layered parfaits. The gentle sweetness from honey and rich vanilla flavor make it an instant classic that everyone will love!

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Why This Vanilla Custard Recipe Works

Simple Ingredients: Just 6 pantry staples create this creamy, luxurious dessert.

Quick to Make: Ready in about 15 minutes of active cooking time.

Versatile Serving Options: Enjoy warm as a sauce or chilled as a pudding-like dessert.

Better Than Store-Bought: Homemade custard has pure, clean flavor without artificial ingredients or preservatives.

Make-Ahead Friendly: Prepare up to 4 days in advance for stress-free entertaining.

Customizable: Adjust sweetness, add different flavors, or make it dairy-free.

What Is Custard?

Custard is a creamy dessert thickened primarily with egg yolks rather than starch (which is used in puddings). This creates a more delicate, silky texture and subtle flavor. The eggs are gently cooked with milk, cream, and sweetener until the mixture thickens into a smooth, pourable sauce or spoonable dessert depending on how long you cook it.

Custard vs. Pudding: Puddings rely heavily on cornstarch or other starches for thickening, while custards use egg yolks as the main thickener with just a touch of starch for stability.

Ingredients for Vanilla Custard

You need just 6 simple ingredients:

• 1 cup heavy cream
• 1 cup whole milk
• 5 large egg yolks (save whites for omelets or soufflés!)
• 2 Tbsp honey (or maple syrup, sugar, or other sweetener)
• 2 tsp cornstarch (or arrowroot powder or tapioca flour)
• 1 tsp vanilla extract (or scrape 1 vanilla bean)

Ingredient Notes:

Heavy Cream: Creates that thick, luscious texture. For dairy-free, use coconut cream.

Whole Milk: Provides the right balance with cream for perfect consistency. Use oat milk or canned coconut milk for dairy-free versions.

Egg Yolks Only: The yolks provide richness and act as the thickening agent. Don’t use whole eggs.

Honey: Natural sweetener that adds depth. Substitute maple syrup, coconut sugar, or granulated sugar.

Starch: A small amount helps stabilize the custard and prevent curdling. Cornstarch, arrowroot, or tapioca flour all work.

Vanilla Extract: Pure vanilla extract is best. For extra luxury, use fresh vanilla beans.

How to Make Vanilla Custard

Step 1: Heat the Cream Mixture

Add heavy cream and whole milk to a medium saucepan over medium heat. Whisk occasionally until the mixture just starts to simmer with small bubbles forming around the edges. Remove from heat immediately.

Important: Watch carefully! Milk can boil over quickly on the stovetop.

Step 2: Temper the Egg Yolks

In a medium bowl, whisk together egg yolks, honey, cornstarch, and vanilla extract until smooth and well combined.

Tempering is crucial: While continuously whisking the egg mixture, very slowly pour about half of the hot cream mixture into the bowl. Pour in a thin, steady stream—if you pour too fast, the eggs will curdle and scramble. This process slowly raises the temperature of the eggs so they don’t cook instantly.

Step 3: Cook the Custard

Pour the tempered egg mixture back into the saucepan with the remaining hot cream. Return to medium-low heat and stir constantly with a wooden spoon or silicone spatula.

Cook for 1-3 minutes, stirring continuously, until the custard thickens slightly. It should coat the back of a spoon but still be pourable. Remember: the custard will continue to thicken as it cools, so don’t overcook it!

Step 4: Serve or Chill

For Warm Custard: Serve immediately drizzled over cake, pie, fruit crisp, or bread pudding.

For Chilled Custard: Transfer to a bowl and place plastic wrap directly on the surface of the custard (pressing down so it touches) to prevent a skin from forming. Refrigerate for 4 hours or overnight until completely chilled and thickened. Serve in individual glasses or bowls topped with fresh berries.

Expert Tips for Perfect Custard

Temper Slowly: The most critical step! Pour hot cream into eggs very slowly while whisking constantly. Rushing causes scrambled eggs.

Use Medium-Low Heat: Too high heat scrambles the eggs and makes lumpy custard. Low and slow is key.

Stir Constantly: Once you add the tempered eggs back to the pan, never stop stirring. This prevents the eggs from overcooking.

Don’t Overcook: Remove from heat when custard lightly coats the back of a spoon. It continues thickening as it cools.

Watch for Lumps: If custard becomes lumpy (overcooked), immediately remove from heat and use an immersion blender to smooth it out. Don’t use a regular blender—it incorporates too much air.

Prevent Skin Formation: Always place plastic wrap directly on the custard surface when chilling.

Strain if Needed: For silky-smooth custard, strain through a fine-mesh sieve before serving.

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Serving Suggestions

Serve Warm As a Sauce:

• Drizzled over flourless chocolate cake
• Poured over apple crisp or fruit crumble
• Spooned over bread pudding
• As a topping for warm brownies
• With baked apples
• Over pound cake or sponge cake

Serve Chilled As a Dessert:

• Topped with fresh berries (strawberries, blueberries, raspberries)
• Layered in a trifle with cake and fruit
• As filling for fruit tarts
• In banana cream pie
• Parfaits with granola and fruit
• Topped with toasted nuts and honey drizzle

Recipe Variations

Chocolate Custard: Add 2-3 tablespoons cocoa powder or melted dark chocolate to the hot cream mixture.

Citrus Custard: Add 1 tablespoon lemon or orange zest to the cream while heating. Reduce vanilla to 1/2 teaspoon.

Spiced Custard: Add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and a pinch of cloves for a warm, spiced version.

Coffee Custard: Dissolve 1 tablespoon instant espresso powder in the hot cream mixture.

Coconut Custard: Replace 1/2 cup of the cream with coconut cream and add 1/2 teaspoon coconut extract.

Maple Custard: Use all maple syrup instead of honey and add 1/4 teaspoon maple extract.

Bailey’s Custard: Add 2 tablespoons Irish cream liqueur after cooking (adults only!).

Dairy-Free Custard: Use coconut cream and oat milk or cashew milk. May need slightly more starch.

Storage Instructions

Refrigerator: Store homemade custard covered in the refrigerator for 3-4 days. Place plastic wrap directly on the surface to prevent a skin from forming.

Freezer: Custard doesn’t freeze well due to the eggs and dairy. The texture changes significantly when thawed.

Reheating: To serve chilled custard warm again, gently reheat in a double boiler (not microwave, which will curdle the eggs). Add a splash of cream or milk to thin if needed.

Make-Ahead: Custard is perfect for making 1-3 days ahead. The flavor actually improves as it sits!

Troubleshooting Common Problems

My custard is lumpy/curdled:

• The mixture was overcooked or cooked at too high a temperature
• Fix it: Remove from heat immediately and blend with an immersion blender until smooth

My custard is too thin:

• It wasn’t cooked long enough
• Fix it: Return to heat and cook 1-2 minutes longer, stirring constantly

My custard has a skin on top:

• It wasn’t covered properly while cooling
• Prevention: Press plastic wrap directly onto the custard surface

My eggs scrambled:

• Hot cream was added too quickly during tempering
• Prevention: Add hot liquid very slowly in a thin stream while whisking constantly

My custard tastes eggy:

• Not enough vanilla or sweetener
• Fix it: Add more vanilla extract and a little more honey, whisk well

How to Use Leftover Egg Whites

Since this recipe uses only yolks, save those egg whites! Use them for:

• Egg white omelets
• Meringues or pavlova
• French macarons
• Angel food cake
• Soufflés
• Royal icing
• Freeze for later use (up to 3 months)

Frequently Asked Questions

What’s the difference between custard and pudding? Custard uses egg yolks as the primary thickener, giving it a delicate texture. Pudding relies on cornstarch or other starches for thickening.

Can I make this without eggs? Not true custard, which by definition contains eggs. Try panna cotta for an egg-free, custard-like dessert.

Why do I need to temper the eggs? Tempering gradually raises the egg temperature to prevent them from scrambling when added to hot liquid.

Can I use low-fat or skim milk? You can, but the custard won’t be as rich and creamy. Whole milk or a mix of milk and cream is best.

How thick should custard be? It should coat the back of a spoon when warm. When chilled, it will be thicker and spoonable but not solid.

Can I make this sugar-free? Yes, use a sugar substitute like erythritol or stevia. Adjust amount to taste.

Why is my custard watery? It wasn’t cooked long enough. Return to heat and cook a bit longer, or add a pinch more cornstarch next time.

Can babies eat this? Check with your pediatrician, but avoid honey for babies under 1 year. Use maple syrup instead.

This easy vanilla custard recipe is a classic dessert that every home cook should know how to make. Once you master the simple technique, you’ll make it again and again!