Basic Vanilla Custard Recipes

EASY VANILLA CUSTARD

Steps:

• Combine instant pudding and milk in medium bowl with wire whisk until mixture is smooth and slightly thickened. Add sour cream and yogurt; whisk until smooth. Cover; refrigerate at least 2 hours.
• To serve, spoon custard into 6 individual dessert dishes; top with assorted berries.

BASIC VANILLA CUSTARD

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.

CLASSIC VANILLA CUSTARD

Steps:

• In a saucepan, add Milk (1 1/2 cup), Whipping Cream (1 cup), and Vanilla Extract (2 teaspoon). Cook for 10-12 minutes over low heat until nearly boiling, stirring continuously.
• Set the liquid mixture aside and cool for 10 minutes. Strain the milk mixture into a heat-proof jug.
• In a large mixing bowl, whisk the Egg (6), Caster Sugar (1/2 cup), and Corn Starch (2 teaspoon) together.
• Add milk mixture to egg yolk mixture and whisk together. Then return to pan and stir over medium heat stir for 10-15 minutes. To test the custard's thickness, coat the back of a spoon and make a line against it with your finger. If the line holds, it's ready!
• Serve cooled or drizzled over a pudding and enjoy!

EASY HOMEMADE VANILLA CUSTARD

Steps:

• In a large nonstick saucepan, add milk and half the sugar.
• Cook on medium-high heat until mixture comes to a to a boil.
• Then, reduce heat to low heat and allow mixture to simmer.
• In a separate mixing bowl, whisk together remaining sugar and cornstarch.
• Add whisked egg yolks to this sugar mixture and mix until smooth.
• Remove 1 cup of the warm milk from the saucepan and mix that into this sugar/egg/cornstarch mixture until smooth.
• Pour this mixture into the saucepan, while constantly mixing with a wooden spoon or whisk. You can bring up the heat from low to medium, if you like.
• Keep stirring until custard thickens and starts sticking to your whisk or spoon.
• Use a candy thermometer to ensure temperature reaches 185 degrees F. This ensures that custard does not become watery while cooling in the fridge.
• Remove saucepan from heat.
• Add butter, vanilla extract and mix until combined.
• Transfer to a large serving bowl or separate small bowls.
• Let it cool to room temperature.
• Cover with plastic wrap so that it is touching the surface of the custard.
• Let it cool to room temperature. Then, refrigerate overnight or for at least 6 hours. It will thicken more, as it chills.
• Enjoy with a topping of fresh berries or whipped cream.

VANILLA CUSTARD

Steps:

• Heat the milk in the saucepan until it comes just up to the boil, then take off the heat immediately. In a bowl, beat together the egg yolks, vanilla sugar and flours. Pour the milk slowly over the egg mix, beating well.
• Return the mixture to the pan and place over a low heat, stirring for 8-10 mins until the mixture begins to thicken. Remove and serve with the dumplings.

BAKED CUSTARD

Steps:

• In a bowl, combine eggs, sugar, spices and vanilla. Blend in milk. Pour into a 1-1/2-qt. baking dish. Place baking dish in a cake pan in oven; add 1 in. water to pan. , Bake at 325° for 1 hour or until a knife inserted near middle comes out clean.

SIMPLE CUSTARD

Steps:

• Cook and stir milk, vanilla extract, and butter in a saucepan over medium heat until simmering. Remove mixture from heat before it comes to a boil.
• Whisk eggs, sugar, and cornstarch together in a bowl until sugar dissolves.
• Set saucepan back over low heat. Pour in egg mixture slowly, whisking constantly, until custard thickens enough to coat the bottom of a spoon, 5 to 10 minutes.

VANILLA CUSTARD SAUCE

Steps:

• Prepare an ice-water bath; set aside.
• In a medium bowl, whisk together egg yolks, sugar, and salt until well combined.
• Pour milk into a heavy-bottomed, nonreactive saucepan. If using the vanilla bean, scrape seeds from pod halves into the milk using the tip of a knife. Add pod halves. Place over medium heat until small bubbles appear around the edges of the pan.
• Remove from heat and slowly pour milk mixture into egg mixture, whisking constantly. Pour mixture back into the saucepan and cook over medium-low heat, stirring constantly with a spatula, until slightly thickened and coats the back of the spatula, about 5 minutes. Pour into a medium bowl and set bowl in ice water bath. Let cool to room temperature, stirring occasionally. Stir in vanilla extract, if using.
• Pour custard through a fine-mesh sieve into another bowl, cover, and refrigerate until serving.

FROZEN VANILLA CUSTARD

Steps:

• Whisk egg yolks, sugar, and salt together until mixture changes from dark golden to pale yellow becomes fluffy.
• Heat milk and cream in a heavy saucepan over medium heat. Stir occasionally to prevent sticking to the bottom. Cook just until mixture starts to simmer when little bubbles begin to appear on the surface, 5 to 8 minutes. Remove from heat.
• Whisk a ladleful of milk-cream mixture into the egg yolk mixture. Add another ladleful and whisk thoroughly before adding the next (this will keep the eggs from cooking). Gradually add the remaining milk-cream mixture and whisk thoroughly. Whisk in vanilla. Cool completely (you can place the bowl in a larger bowl with ice water to cool it faster).
• Pour cooled mixture into a pitcher; cover. Refrigerate until ice cold or overnight.
• Pour custard mixture into ice cream maker and process (according to manufacturer's instructions) until custard reaches the consistency of soft ice cream, about 20 minutes. Quickly transfer to a plastic container. Place a piece of plastic wrap over the surface of the custard. Cover container and freeze until custard is firm enough to scoop, at least 3 hours.