If you're craving something sweet but straightforward to whip up, this Paraguayan Vanilla Custard might be right up your alley. It's made from simple ingredients like whole milk, sugar, and golden egg yolks, thickened with cornstarch.
While simple, the recipe is delicious and will make you go for seconds.🍮✨
How to Make Vanilla Custard
Note: The full instructions are provided in the recipe card below.
Stir the milk, vanilla bean, seeds, and ¼ cup of sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved 1 to 2 minutes.
Meanwhile, whisk together the cornstarch, egg yolks, and remaining ¼ cup sugar in a medium bowl until it lightens in color. While continually whisking, slowly pour in about ½ cup of the warm milk mixture.
Continue to whisk until smooth; this is called tempering, and it will prevent the yolks from scrambling.
Continue whisking and adding ½ cup of the warm milk until completely combined and smooth. Strain the vanilla custard mixture through a fine-mesh sieve into the saucepan and turn to medium heat.
Cook, constantly whisking, until thickened and the pudding texture, 2 to 4 minutes. Remove from the heat, then whisk in the vanilla extract. Remove the vanilla bean.
Divide the vanilla custard between ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with plastic wrap and refrigerate them until the vanilla custard is cold, at least 4 hours or up to 2 days. Enjoy!
Related Recipes:
- Lemon Curd
- French Vanilla Creamer
- Vanilla Sheet Cake
- Pastry Cream
- Keto Lemon Curd
- Vanilla Bundt Cake
📖 Recipe
Easy Vanilla Custard
Ingredients
- 1 liter (about 4 cups) of whole milk
- 6 Egg yolks , room temperature
- 30 g (¼ cup) Cornstarch or flour
- 115 g (½ cup plus 1 tablespoon) granulated sugar, to taste
- 1 plump vanilla bean , split lengthwise and seeds scraped out with a small spoon
- 3 teaspoons vanilla extract
Instructions
- Stir together the milk, vanilla bean, seeds, and ¼ cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved 1 to 2 minutes.
- Meanwhile, whisk together the cornstarch, egg yolks, and remaining ¼ cup sugar in a medium bowl until it just starts to lighten in color. While continually whisking, slowly pour in about ½ cup of the warm milk mixture.
- Continue to whisk until smooth; this is called tempering, and it will prevent the yolks from scrambling. Continue whisking and adding ½ cup of the warm milk mixture at a time until completely combined and smooth.
- Strain the vanilla custard mixture through a fine-mesh sieve back into the saucepan and turn to medium heat. Cook, constantly whisking, until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the vanilla extract. Remove the vanilla bean.
- Divide the vanilla custard between ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the vanilla custard is cold, at least 4 hours or up to 2 days. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
