Classic Creamy Custard Dessert (Print version)

Silky-smooth custard featuring rich vanilla, perfect warm or chilled with creamy texture.

# What you'll need:

→ Dairy

01 - 2 cups whole milk
02 - 1/2 cup heavy cream

→ Eggs

03 - 4 large egg yolks

→ Sweetener

04 - 1/3 cup granulated sugar

→ Flavoring

05 - 1 teaspoon pure vanilla extract

→ Optional

06 - Pinch of salt

# How to make it:

01 - In a medium saucepan, combine whole milk and heavy cream. Heat gently over medium heat until steaming but not boiling.
02 - In a bowl, whisk together egg yolks, granulated sugar, vanilla extract, and a pinch of salt until pale and creamy.
03 - Slowly pour the hot milk and cream mixture into the yolk mixture while whisking constantly to prevent curdling.
04 - Return combined mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon or spatula, until it thickens to coat the back of the spoon, about 8 to 10 minutes without boiling.
05 - Remove from heat and strain through a fine mesh sieve into a clean bowl for a smooth texture.
06 - Serve warm immediately or cover with plastic wrap and refrigerate for at least 2 hours before serving chilled.

# Expert suggestions:

01 -
  • It's genuinely foolproof once you understand the one thing that actually matters: patience with low heat.
  • Four ingredients (really five with salt) transform into something that tastes like it took hours but honestly takes 30 minutes start to finish.
  • Warm or cold, it adapts to your mood and the season, and it makes you look like you know what you're doing in the kitchen.
02 -
  • The biggest mistake is heat that's too high; medium becomes low once the cream is in the pan, and low stays low until it's done—scrambled eggs aren't custard, they're regret.
  • That coating-the-back-of-the-spoon moment is real and you'll feel it; if you're unsure, it probably needs another 2 minutes, not 5.
  • Straining isn't optional if you want restaurant texture; even a stray fleck of cooked egg will remind you every spoonful that you skipped this step.
03 -
  • If the custard breaks (looks grainy or separated), pour it through a blender with a little cold cream—magic, actually, and nobody will ever know.
  • Using a thermometer is cheating in the best way; aim for 160-165°F on an instant-read and you've taken the guesswork out completely.

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