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Stovetop Vanilla Custard Recipe

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4 from 10 reviews

This stovetop vanilla custard recipe is a creamy and smooth dessert made from simple pantry ingredients. Using whole milk, egg yolks, sugar, cornstarch, and vanilla bean paste, this custard is gently cooked on the stove until thickened to perfection. It’s versatile, can be enjoyed on its own or used as a base for pies, tarts, and trifles, and requires refrigeration to set properly.

Ingredients

Custard Base

  • 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 the milk and vanilla: In a heavy bottom, medium saucepan, gently heat 2 cups of whole milk with 2 teaspoons of vanilla bean paste over medium-low heat. Warm the mixture until it is just simmering with small bubbles forming around the edges, but do not let it boil.
  2. Mix dry ingredients and egg yolks: In a stand mixer bowl with the whisk attachment or a large mixing bowl, whisk together 2/3 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt until combined. Add 4 large egg yolks and whisk until the mixture becomes pale yellow and smooth.
  3. Combine milk with egg mixture: Slowly pour the heated milk mixture into the egg yolks mixture while continuously whisking on low speed. Pour carefully to avoid creating foam or froth and ensure a smooth blend.
  4. Cook the custard: Pour the combined mixture back into the saucepan. Cook it over medium-low heat for 3-5 minutes, whisking constantly to prevent burning. Continue cooking until the custard thickens and coats the back of a spoon.
  5. Add butter and remove from heat: Once thickened, remove the saucepan from heat and whisk in 1 tablespoon of diced unsalted butter to enrich the custard’s texture and flavor.
  6. Cool the custard: Transfer the custard into a clean bowl. Allow it to cool until there is no more steam rising. Cover the surface tightly with plastic wrap pressed directly onto the custard to prevent a skin from forming.
  7. Refrigerate to set: Refrigerate the covered custard for a minimum of 3 hours to allow it to fully set and chill. It can be kept refrigerated for up to 2 days before serving.
  8. Serve and enjoy: Use the custard as a delightful dessert on its own or as a filling for pastries and tarts. Share your feedback or ratings after trying the recipe!

Notes

  • For a thicker, pipeable pastry cream, add an additional tablespoon of cornstarch.
  • Make sure the egg yolks are at room temperature to prevent curdling when mixed with hot milk.
  • Do not let the milk boil, as it may curdle the eggs and alter the custard’s texture.
  • Pressing plastic wrap onto the custard prevents a skin from forming as it cools.
  • The custard can be kept refrigerated for up to 2 days.

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