Crema de Vainilla Paraguaya (Vanilla Custard) is a smooth and creamy traditional dessert made from whole milk, sugar, egg yolks, and cornstarch, gently cooked until thick and velvety.
It's Paraguay's version of a classic vanilla pudding-simple, comforting, and full of homemade flavor.
In my recipe, I keep the preparation easy and accessible, focusing on achieving that perfect balance of sweetness and creaminess with minimal ingredients.
Whether served warm or chilled, this custard is a family-favorite treat that proves simple recipes can be the most satisfying.
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!
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Recipe
Easy Vanilla Custard
Equipment
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
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
