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Stovetop Vanilla Custard Recipe

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3.8 from 8 reviews

This classic stovetop vanilla custard recipe delivers a smooth, creamy dessert with rich vanilla flavor. Made with simple pantry ingredients like whole milk, egg yolks, sugar, and vanilla bean paste, this custard is thickened with cornstarch and gently cooked on the stove to create a luscious treat perfect for serving on its own or as a base for other desserts.

Ingredients

Custard Ingredients

  • 2 cups whole milk
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 2/3 cup sugar
  • 1/4 cup cornstarch (add an additional 1 tablespoon if needing a pipeable pastry cream)
  • 1/4 teaspoon salt
  • 4 large egg yolks, room temperature
  • 1 tablespoon unsalted butter, diced

Instructions

  1. Heat Milk and Vanilla: Heat 2 cups whole milk with 2 teaspoons vanilla bean paste in a heavy bottom, medium saucepan over medium heat until it reaches a low simmer. Avoid boiling; wait until little bubbles form around the edges.
  2. Mix Dry Ingredients and Egg Yolks: In a stand mixer bowl fitted with a whisk attachment or a large mixing bowl, combine 2/3 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt. Whisk together until blended. Add 4 large egg yolks and whisk until the mixture is pale yellow.
  3. Temper Egg Mixture: Slowly pour the warm milk mixture into the egg yolk mixture while whisking at low speed to avoid froth and foam. Continue whisking until fully combined.
  4. Cook Custard: Transfer the combined mixture back to the saucepan. Cook over medium-low heat for 3-5 minutes, whisking constantly to prevent scalding. Cook until the custard thickens and coats the back of a spoon.
  5. Add Butter: Remove the custard from heat immediately once thickened and whisk in 1 tablespoon of diced unsalted butter for richness and shine.
  6. Cool and Cover: Transfer the custard to a clean bowl to cool until no steam is visible. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming.
  7. Refrigerate: Chill the custard in the refrigerator for at least 3 hours, up to 2 days, to fully set and develop flavor.
  8. Serve and Enjoy: Once chilled, serve the custard as desired. Optionally, use as a base for other desserts or add toppings.

Notes

  • For a pipeable pastry cream consistency, add an additional tablespoon of cornstarch during mixing.
  • Room temperature egg yolks help ensure smooth, lump-free custard.
  • Press plastic wrap directly onto custard surface to prevent skin from forming during cooling.
  • Custard can be stored covered in the refrigerator for up to 2 days.
  • Substitute vanilla bean paste with vanilla extract if unavailable, but paste gives more intense flavor and flecks.

Find it online: https://bitezly.com/stovetop-vanilla-custard-recipe/