Fullmeals

Vanilla Custard – Classic Dessert

Name: Vanilla Custard – Classic Dessert
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4-6 People
Cuisine: Western
Ingredients: 1.5 cups (375 ml) Milk (full fat or lower fat); 1 cup (250 ml) Whipping cream (thick cream); 2 teaspoons Vanilla extract; 6 Egg yolks; 0.5 cup Caster sugar (super fine white sugar); 2 teaspoons Cornflour (cornstarch)

Recipe by OnePotChefShow

Ready in40 min
Prep15 min
Cook25 min
CuisineWestern
Serves4-6 People
DifficultyMedium
Calories~450 kcal

Ingredients

Milk Mixture

1.5 cups (375 ml)Milk (full fat or lower fat)
1 cup (250 ml)Whipping cream (thick cream)
2 teaspoonsVanilla extract

Egg Mixture

6Egg yolks
0.5 cupCaster sugar (super fine white sugar)
2 teaspoonsCornflour (cornstarch)

Step-by-Step Instructions

1.Prepare the Milk Mixture
Combine 1.5 cups (375 ml) of milk, 1 cup (250 ml) of whipping cream, and 2 teaspoons of vanilla extract in a saucepan. Cook over low heat, stirring constantly, for about 10-12 minutes until the mixture is almost at the boiling point. Turn off the heat, set aside, and allow it to cool for 10 minutes to infuse the vanilla flavors.
2.Strain the Milk Mixture
Strain the milk mixture through a fine-mesh sieve into a heatproof jug to ensure a smooth consistency. Set aside.
3.Prepare the Egg Mixture
In a separate bowl, combine 6 egg yolks, 0.5 cup of caster sugar, and 2 teaspoons of cornflour. Whisk these ingredients together until they are all combined and form a thick, golden, batter-like consistency.
4.Combine Mixtures
Gradually add the hot milk mixture from the jug into the egg mixture in the bowl, whisking continuously to temper the egg yolks and prevent them from scrambling.
5.Thicken the Custard
Return the combined custard mixture to the saucepan. Cook over medium heat, stirring constantly, for about 10-15 minutes, or until it thickens up. To check if it's ready, coat the back of a spoon with the custard and run your finger across it; if the line holds its shape, it's ready to serve.
6.Serve
Serve the custard hot over desserts like apple pie or puddings, or pour it into ramekins, sprinkle with a little nutmeg, and chill it for a cold dessert.

Ready in

40 mins

Cuisine

Western

Prep Time

15 min

Cook Time

25 min

Serving

4-6 People

Difficulty

Medium

Calories / Serving

~450 kcal

Recipe by OnePotChefShow on YouTube

Adjust Servings

Measurements

Tap an ingredient to mark it ready0 of 6 ready

All Ingredients

Milk Mixture

Milk (full fat or lower fat)1.5 cups (375 ml)Whipping cream (thick cream)1 cup (250 ml)Vanilla extract2 teaspoons

All Ingredients

Egg Mixture

Egg yolks6Caster sugar (super fine white sugar)0.5 cupCornflour (cornstarch)2 teaspoons

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare the Milk Mixture
Combine 1.5 cups (375 ml) of milk, 1 cup (250 ml) of cream, and 2 teaspoons of vanilla extract in a saucepan. Cook over low heat, stirring constantly, for about until the mixture is almost at the boiling point. Turn off the heat, set aside, and allow it to cool for to infuse the vanilla flavors.
Strain the Milk Mixture
Strain the milk mixture through a fine-mesh sieve into a heatproof jug to ensure a smooth consistency. Set aside.
Prepare the Egg Mixture
In a separate bowl, combine 6 egg yolks, 0.5 cup of caster sugar, and 2 teaspoons of cornflour. these ingredients together until they are all combined and form a thick, golden, batter-like consistency.
Combine Mixtures
Gradually add the hot milk mixture from the jug into the egg mixture in the bowl, continuously to the egg yolks and prevent them from scrambling.
Thicken the Custard
Return the combined custard mixture to the saucepan. Cook over medium heat, stirring constantly, for about , or until it thickens up. To check if it's ready, coat the back of a spoon with the custard and run your finger across it; if the line holds its shape, it's ready to serve.
Serve
Serve the custard hot over desserts like apple pie or puddings, or pour it into ramekins, sprinkle with a little nutmeg, and chill it for a cold dessert.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 5 swaps

No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Heavy cream?
- 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
- Equal parts evaporated milk
- Full-fat coconut milk (1:1) — Adds mild coconut flavor.
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)

Ingredient Substitutions

No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Heavy cream?
- 3/4 cup whole milk + 1/4 cup melted butter — Good for sauces, not whipping.
- Equal parts evaporated milk
- Full-fat coconut milk (1:1) — Adds mild coconut flavor.
No Vanilla extract?
- Maple syrup (1:1)
- Vanilla bean: 1 inch scraped (per 1 tsp extract)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Cornstarch?
- 2 tbsp all-purpose flour (per 1 tbsp cornstarch)
- Arrowroot powder (1:1)
- Tapioca starch (1:1)

AllergensThis recipe contains dairy and eggs.

dairyeggs

Variations

Simple ways to adapt this recipe.

Serve the hot custard over apple pie
Puddings, or other warm desserts.
Serve the custard chilled in a ramekin
Optionally sprinkled with a little nutmeg, as a cold dessert.

Helpful Tips

Small details that can improve the final result.

TipIf Making Ahead
Pour the custard into a container and cover the surface directly with cling film (plastic wrap) to prevent a skin from forming. Then refrigerate until ready to use.
TipFor a Really Thick Custard
You can add a little extra cornflour (cornstarch) to the egg mixture.
Flavour tipYou Can Use Homemade or Store
Bought vanilla extract, or for a stronger flavor, use two vanilla bean pods (split them down the side, scrape out the seeds, and add both seeds and pods to the milk mixture).