Easy Vanilla Custard Recipes

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VANILLA CUSTARD



Vanilla custard image

Is there anything nicer than a silky smooth homemade custard? This one is flavoured with gorgeous fresh vanilla and couldn't be easier to make. Awesome with a classic crumble.

Provided by Jamie Oliver

Categories     Desserts     Eggs     Puddings & desserts     Sauces & condiments

Time 35m

Yield 4 - 6

Number Of Ingredients 5

1 vanilla pod
600 ml whole milk
4 large free-range egg yolks
2 tablespoons caster sugar
1 tablespoon cornflour

Steps:

  • Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
  • Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
  • In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
  • Gradually add the warm milk, a ladle at a time, whisking well before each addition.
  • Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. Delicious served with all kinds of crumble.

Nutrition Facts : Calories 214 calories, Fat 12.9 g fat, SaturatedFat 5.8 g saturated fat, Protein 8.8 g protein, Carbohydrate 16.4 g carbohydrate, Sugar 14.8 g sugar, Sodium 0.2 g salt, Fiber 0.3 g fibre

EASY VANILLA CUSTARD



Easy Vanilla Custard image

This creamy dessert takes minutes to prepare and then chill until serving time.

Provided by Land O'Lakes

Categories     Custard     Vanilla     Sweet     Cooking     Dessert

Yield 6 (1/2-cup) servings

Number Of Ingredients 5

1 (3.4-ounce) package instant vanilla flavor pudding and pie filling *
1 cup Land O Lakes® Half & Half
1 cup sour cream
1 cup low-fat vanilla flavor yogurt
Fresh strawberries, raspberries, blueberries or blackberries, ** if desired

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.

Nutrition Facts : Calories 230 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 35 milligrams, Sodium 290 milligrams, Carbohydrate 25 grams, Fiber 0 grams, Sugar grams, Protein 5 grams

BASIC VANILLA CUSTARD



Basic Vanilla Custard image

My mother's recipe--eat on its own or pour over canned peaches or guavas or, my fave, bread pudding. If you are really grossed out by the possibility of flecks of egg white in your custard, you can either pass it through a fine-mesh sieve or substitute four yolks for the two whole eggs.

Provided by Miss_Amy

Categories     Dessert

Time 20m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 5

2 cups milk
2 tablespoons cornstarch
1/3 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla

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.

Nutrition Facts : Calories 196.5, Fat 6.8, SaturatedFat 3.6, Cholesterol 110.1, Sodium 95.9, Carbohydrate 26.3, Sugar 16.8, Protein 7.2

EASY HOMEMADE VANILLA CUSTARD



Easy Homemade Vanilla Custard image

Easy vanilla custard recipe from scratch, homemade with simple ingredients. Thick and creamy. Enjoy on its own or in cakes, pies, tarts as filling.

Provided by Abeer Rizvi

Categories     Dessert

Time 30m

Number Of Ingredients 6

1 2/3 cups Whole milk
1/2 cup Granulated sugar
3.5 tbsp Cornstarch
4 Egg yolks (From large eggs, Lightly whisked)
2 tbsp Butter (Unsalted, Cold)
2 tsp Vanilla extract

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.

Nutrition Facts : Calories 199 kcal, Carbohydrate 25 g, Protein 4 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 148 mg, Sodium 62 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 4 g, ServingSize 1 serving

VANILLA CUSTARD



Vanilla Custard image

This vanilla custard is extra rich with heavy cream and egg yolks. Serve it on its own like a pudding, spoon it over fruit, or layer it into a trifle!

Provided by Mark Beahm

Categories     Dessert

Time 3h25m

Number Of Ingredients 8

3/4 cup (150g) sugar
1/4 cup (28g) cornstarch
1/4 teaspoon kosher salt
6 large egg yolks
2 cups (480ml) whole milk
1 cup (240ml) heavy cream
2 tablespoons (28g) unsalted butter
1 tablespoon vanilla extract

Steps:

  • Combine the dry ingredients: In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt.
  • Whisk in the egg yolks: Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn't have a non-slip bottom, place the bowl on a damp towel so it doesn't slide in the next step. Keep your bowl close by the stove.
  • Bring the milk and cream to a simmer: In a heavy-bottomed, medium saucepan over medium-low heat bring the milk and cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don't let it reach a rolling boil.
  • Temper the egg yolks: As soon as the milk and cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.
  • Cook the custard: Pour the custard back into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.
  • Whisk in the butter: Remove the custard from the heat. Whisk in the butter until melted and completely incorporated. Stir in the vanilla extract.
  • Strain and chill: Pour the custard through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.
  • Stir, serve, and store: Whisk the custard until smooth before serving. Try serving this creamy homemade custard alongside a slice of pound cake , baked apples or apple crisp , fruit cobbler , or simply with fresh fruit like berries or banana slices. Vanilla custard will keep for up to 3 days in the refrigerator, stored in an airtight container covered with plastic wrap directly on the surface. Did you love this recipe? Give us some stars below!

CREAMY VANILLA CUSTARD ICE CREAM



Creamy Vanilla Custard Ice Cream image

This ice cream is a classic and scrumptious use for milk and whipping cream. It is the most wonderful custard I've ever tasted, and my family and guests have loved it for years.-Margaret Gage, Roseboom, New York

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 1-1/2 quarts.

Number Of Ingredients 7

2 cups whole milk
3/4 cup sugar
1/8 teaspoon salt
2 eggs, lightly beaten
2 cups heavy whipping cream
2 tablespoons vanilla extract
Colored sprinkles, optional

Steps:

  • In a large saucepan, heat milk to 175°; stir in sugar and salt until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture reaches at least 160° and coats the back of a metal spoon. , Remove from the heat. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream and vanilla. Press waxed paper onto surface of custard. Refrigerate for several hours or overnight. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Refrigerate remaining mixture until ready to freeze. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Garnish with sprinkles if desired.

Nutrition Facts : Calories 227 calories, Fat 17g fat (10g saturated fat), Cholesterol 95mg cholesterol, Sodium 70mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 3g protein.

SIMPLE CUSTARD



Simple Custard image

This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.

Provided by chloea

Categories     Desserts     Custards and Pudding Recipes

Time 15m

Yield 8

Number Of Ingredients 6

4 cups whole milk
1 tablespoon vanilla extract
1 teaspoon butter
4 eggs
½ cup white sugar
3 tablespoons cornstarch

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.

Nutrition Facts : Calories 177.9 calories, Carbohydrate 21.1 g, Cholesterol 106.5 mg, Fat 7 g, Protein 7.1 g, SaturatedFat 3.4 g, Sodium 87.8 mg, Sugar 18.4 g

VANILLA CUSTARD



Vanilla custard image

John Torode's simple vanilla custard is a must-have indulgent addition to any pudding

Provided by John Torode

Categories     Dessert, Dinner

Time 25m

Number Of Ingredients 5

1l milk
8 egg yolks
140g vanilla sugar
3 tbsp cornflour
3 tbsp plain flour

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.

Nutrition Facts : Calories 228 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 24 grams sugar, Protein 8 grams protein, Sodium 0.17 milligram of sodium

VANILLA CUSTARD PIE



Vanilla Custard Pie image

My grandmother passed down this recipe to my mother, who in turn passed it down to me. Now my daughter is making it for her family. With a graham cracker crust, custard filling and meringue topping, this pie was one of my favorites when I was growing up and it still is today.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 16

1-1/4 cups graham cracker crumbs
3 tablespoons brown sugar
1/3 cup butter, melted
FILLING:
1/2 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon salt
2 cups milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
MERINGUE:
2 egg whites
1/4 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/4 cup sugar
1/4 cup graham cracker crumbs

Steps:

  • Preheat oven to 350°. Combine the graham cracker crumbs, brown sugar and butter; press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., In a small saucepan, combine the sugar, flour and salt. Stir in milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan. Bring to a gentle boil, stirring constantly; cook and stir 2 minutes longer. Remove from the heat. Gently stir in vanilla. Pour into crust., In a small bowl, beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. Sprinkle with graham cracker crumbs. , Bake until golden brown, 15 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving.

Nutrition Facts : Calories 299 calories, Fat 13g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 42g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

FROZEN VANILLA CUSTARD



Frozen Vanilla Custard image

American-style ice cream uses no eggs, but this is the French style--with eggs! It's rich and creamy and, although traditionally served soft in cones, I prefer to freeze it firm then scoop it.

Provided by Chef John

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Vanilla Ice Cream Recipes

Time 3h40m

Yield 4

Number Of Ingredients 6

5 large egg yolks
⅔ cup white sugar
1 pinch salt
1 cup whole milk
2 cups heavy cream
2 ½ teaspoons pure vanilla extract

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.

Nutrition Facts : Calories 649.7 calories, Carbohydrate 40.5 g, Cholesterol 425.2 mg, Fat 51.5 g, Protein 7.7 g, SaturatedFat 30.5 g, Sodium 118.6 mg, Sugar 36.7 g

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Egg Custard Pie | Southern Living new www.southernliving.com. Let cool slightly, about 10 minutes. Advertisement. Step 2. Whisk together eggs, half-and-half, sugar, salt, and 1/8 teaspoon of the nutmeg in a large liquid measuring cup.Pour mixture into cooled piecrust.Reduce oven temperature to 325°F, and continue baking until pie is golden, set around the edges, and …
From therecipes.info


EASY HOMEMADE VANILLA CUSTARD | BAKING MAD
This recipe is for a simple, silky smooth homemade vanilla custard. Served warm or cold, it's the perfect side for any pudding. Flavoured with delicious Nielsen-Massey vanilla bean paste, the little flecks of vanilla give this custard the 'wow' factor when it comes to flavour and appearance. Who can resist real homemade custard?
From bakingmad.com


VANILLA FROZEN CUSTARD RECIPE {EASY SMALL BATCH HOMEMADE ICE …
2018-07-06 Add cream, milk, sugar and salt to a small saucepan over medium low heat. Simmer about 3-5 minutes or until sugar dissolves. Remove from heat. In a separate bowl whisk the egg yolks. Drizzle about ½ cup of the warm milk liquid into the …
From tastesoflizzyt.com


THE ULTIMATE HOMEMADE VANILLA CUSTARD - ALPHAFOODIE
2020-09-03 Add both the seeds and pod to the milk and then bring to a boil over low-medium heat. Turn off the heat and remove the vanilla pod from the milk mixture. Add the egg yolks, sugar, and cornflour to a large bowl and whisk immediately and well, until you have a yellowy cream consistency.
From alphafoodie.com


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Top Asked Questions

What are the ingredients for vanilla custard?
DAIRY: The best custard is made from fresh eggs, milk, cream, butter, and sugar. Use large eggs, whole milk, and full-fat cream and butter for best results. FLAVORINGS: Real vanilla beans can be used by scraping out the tiny beans from inside the pod and adding them in Step 4.
How to make no bake vanilla custard?
Like this No Bake Vanilla Custard recipe. It’s so easy to whip together and tastes amazing! Combine DairyPure milk, sugar, and cornstarch in a saucepan on the stove-top at a medium heat. Continue to whisk, making sure to scrap the bottom of the pan, so the cornstarch doesn’t burn, allowing the milk to scald.
How do you make homemade custard?
Home made custard is always a winner for pouring over traditional puds. Use a little more cornflour if you like your custard thick. Read more about sharing. Put the egg yolks in a medium saucepan with the cornflour and sugar. Scrape the vanilla seeds into the pan, or add the vanilla extract, and use a metal whisk to combine all the ingredients.
How long does it take to make vanilla custard?
This custard uses egg yolks instead of whole eggs and heavy cream in addition to milk, making it smoother and richer. It’s cooked on the stove, rather than a baked custard, making it similar to a pudding or pastry cream. All in all, vanilla custard is pretty quick to prepare, just about 30 minutes of hands-on work.

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