Vanilla Custard
Silky, sweet, and full of real vanilla flavor
This homemade vanilla custard is smooth, rich, and infused with real vanilla, making it the perfect match for fresh fruit, layered desserts, or as a base for creamy fillings. It’s a classic staple that elevates everything from cakes to pastries.
Why You’ll Love This Vanilla Custard
There’s nothing quite like homemade vanilla custard—it’s luxuriously thick, naturally sweet, and deeply aromatic thanks to real vanilla pods. Perfectly balanced and versatile, it can be used on its own or folded into whipped cream for desserts like pavlova, fruit tarts, or layer cakes.
Ingredient Breakdown: What Each Part Does
- Egg yolks: Provide richness, color, and help thicken the custard.
- Sugar: Sweetens and stabilizes the yolks during cooking.
- Vanilla pod/seeds: The heart of the flavor—real vanilla gives a deep, complex aroma.
- Milk: Adds creaminess and forms the base of the custard.
- Cornstarch: Ensures the custard thickens smoothly without curdling.
Make-Ahead Tips
- Can be made up to 3 days ahead—just store in a sealed container in the fridge.
- To prevent skin from forming on the surface, press plastic wrap directly against the custard while cooling.
- Whisk before using if it thickens too much in the fridge.
Storage
Fridge: Keeps for up to 3 days, tightly covered.
Freezer: Not ideal—custard may separate when thawed.
Time and Yield
Total time: 20–40 minutes
Yield: About 10 dl (1 liter / approx. 4¼ cups)
Step-by-Step Instructions
1. Make the custard base
In a heavy-bottomed saucepan, whisk together:
- 8 egg yolks
- 1 dl (100 g / ½ cup) sugar
- Seeds from 2 vanilla pods (or 1.5 tsp vanilla sugar)
- 8 dl (800 ml / 3⅓ cups) milk
- 2 tbsp cornstarch
Add the split vanilla pods to the pan for extra flavor.
2. Cook gently and stir constantly
Place the saucepan over medium heat.
Whisk constantly (preferably with a spatula to get into the edges) until the custard thickens—this may take 10–15 minutes. Do not let it boil, or it may split. Once thick enough to coat the back of a spoon, remove from heat.
3. Cool and finish
Pour the hot custard into a bowl set over cold water to cool quickly. Stir occasionally to prevent lumps.
Once cool, cover and refrigerate until needed. Remove vanilla pods before serving.
Ingredients (Metric & US)
- 8 egg yolks
- 1 dl (100 g / ½ cup) sugar
- 2 vanilla pods or 1.5 tsp vanilla sugar
- 8 dl (800 ml / 3⅓ cups) milk
- 2 tbsp (15 g) cornstarch
Nutritional Info
Recipe Total
Calories: 1221 kcal Fat: 51 g Protein: 51 g Carbohydrates: 139 g
Vanilla Custard
Ingredients
- 8 egg yolks
- ½ cup sugar (1 dl)
- 2 vanilla pods or 1.5 tsp vanilla sugar or vanilla extract
- 3⅓ cups milk (8 dl )
- 2 tbsp cornstarch (15 g)
Instructions
Make the custard base
- In a heavy-bottomed saucepan, whisk together: 8 egg yolks, 1 dl (½ cup) sugar, Seeds from 2 vanilla pods (or 1.5 tsp vanilla sugar or vanilla extract), 8 dl (3⅓ cups) milk, 2 tbsp cornstarch
- Add the split vanilla pods to the pan for extra flavor.
Cook gently and stir constantly
- Place the saucepan over medium heat.
- Whisk constantly (preferably with a spatula to get into the edges) until the custard thickens—this may take 10–15 minutes. Do not let it boil, or it may split. Once thick enough to coat the back of a spoon, remove from heat.
Cool and finish
- Pour the hot custard into a bowl set over cold water to cool quickly. Stir occasionally to prevent lumps.
- Once cool, cover and refrigerate until needed. Remove vanilla pods before serving.