Basic Vanilla Custard

Basic Vanilla Custard created by anniesnomsblog

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.

Ready In:
20mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Miss_Amy
Contributor
@Miss_Amy
Contributor
"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."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Darren S.
    Thanks, lost my recipe. As for the question about short cooking time and salmonella, 3.5 mins at 140° is sufficient. Bringing this mixture to the point where it's not yet boiling (likely a little >165°) for 3 minutes total seems to satisfy the safety requirement. The internet is a wonderful thing. https://bit.ly/3rPZsz2
  2. Elroy M.
    I’m gonna try this
  3. Candace W.
    This is a great deal
  4. kepople
    Do you use 2 whole eggs or just egg yolks?
  5. Grace A.
    I added raisins and cooked white rice so it was a custard like rice pudding. A dash of cinnamon on top and it was yummy! I am eating some now piping hot and have the rest chilling in the fridge for later.
Advertisement

Find More Recipes