This classic vanilla custard is smooth, rich, and perfect for a simple yet elegant dessert. Enjoy it warm or chilled, plain or topped with fresh fruit.
Ingredients:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
- 6 large egg yolks
- 1/2 cup granulated sugar
- Pinch of salt
- Optional toppings: fresh berries, whipped cream, a sprinkle of cinnamon, or a drizzle of caramel.
Instructions:
- Heat the Milk and Cream:
- In a medium saucepan, combine the whole milk and heavy cream.
- If using a vanilla bean, scrape the seeds into the milk mixture and add the pod as well.
- Heat over medium heat until just simmering. Remove from heat.
- If using vanilla extract, wait to add it until later.
- Whisk the Egg Yolks and Sugar:
- In a separate medium bowl, whisk together the egg yolks, granulated sugar, and salt until pale yellow and slightly thickened.
- Temper the Egg Yolks:
- Slowly pour about 1/2 cup of the hot milk mixture into the egg yolk mixture, whisking constantly. This process, called tempering, gradually raises the temperature of the yolks and prevents them from scrambling.
- Pour the tempered egg yolk mixture back into the remaining hot milk mixture in the saucepan, whisking continuously.
- Cook the Custard:
- Return the saucepan to medium-low heat. Cook, stirring constantly with a spatula or wooden spoon, until the custard thickens enough to coat the back of the spoon.
- To test if it’s ready, run your finger across the back of the spoon. If the line holds and doesn’t run, the custard is done.
- If using vanilla extract, this is when you would stir it into the custard.
- Do not boil the custard, or it will curdle.
- Strain and Chill:
- Immediately remove the saucepan from the heat and strain the custard through a fine-mesh sieve into a clean bowl. This will remove any cooked egg bits or the vanilla bean pod.
- If desired, place plastic wrap directly on the surface of the custard to prevent a skin from forming.
- Chill in the refrigerator for at least 2 hours, or until completely cold and set.
- Serve:
- Once chilled, spoon the custard into individual serving dishes.
- Top with your desired toppings, such as fresh berries, whipped cream, or a sprinkle of cinnamon.
Tips and Variations:
- For a richer custard, use all heavy cream instead of a mix of milk and cream.
- For a flavored custard, infuse the milk with other ingredients, such as lemon zest, cinnamon sticks, or almond extract.
- To create a baked custard, pour the custard into ramekins, and bake them in a water bath.
- If your custard does curdle, you can try to save it by immediately placing the saucepan in an ice bath and whisking vigorously. Sometimes this will smooth the custard back out.
- For a chocolate custard, melt some dark chocolate and whisk it into the warm custard.
Enjoy your creamy vanilla custard!