Creamy Vanilla Custard (Print version)
Silky, smooth custard infused with vanilla, ideal served warm or chilled as a comforting dessert.
# What you'll need:
→ Dairy
01 - 2 cups whole milk
02 - 1/2 cup heavy cream
→ Eggs
03 - 4 large egg yolks
04 - 2 large eggs
→ Sweetener
05 - 1/2 cup granulated sugar
→ Flavorings
06 - 1 teaspoon pure vanilla extract
07 - Pinch of salt
# How to make it:
01 - Preheat the oven to 325°F. Boil water in a kettle for the water bath.
02 - Combine whole milk and heavy cream in a medium saucepan. Warm over medium heat until steaming but not boiling, then remove from heat.
03 - In a mixing bowl, whisk together the egg yolks, whole eggs, granulated sugar, vanilla extract, and salt until fully blended and slightly thickened.
04 - Gradually whisk the warm milk and cream mixture into the egg blend to avoid curdling.
05 - Pass the combined mixture through a fine-mesh sieve into a large container to ensure smooth texture.
06 - Divide the strained custard evenly among four ramekins.
07 - Place ramekins in a deep baking dish. Pour hot water until it reaches halfway up the ramekin sides. Bake for 30 to 35 minutes until custards are set with slight wobble in the center.
08 - Remove ramekins from the water bath and cool to room temperature. Refrigerate at least 2 hours before serving, if preferred.
# Expert suggestions:
01 -
- This custard is wonderfully smooth and rich, like sharing a quiet moment with an old friend.
- Once you get it right, it’s your go-to dessert to impress anyone without stress.
02 -
- Tempering the eggs by slowly adding warm milk is the key step many beginners miss and end up with scrambled eggs instead of smooth custard.
- Straining the mixture before baking changed everything for me, making the texture unbelievably silky and professional.
03 -
- Always use fresh, high-quality ingredients—the flavor difference is remarkable.
- Low and slow baking is non-negotiable; rushing the cook time can ruin the texture.