Easy Vanilla Custard
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.
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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
How to Store & Re-Heat
To store: Cover the ramekins tightly with plastic wrap and refrigerate them for up to 2 days. Make sure the custard is completely chilled before storing, as warm custard can cause condensation to form on the plastic wrap and make the custard watery.
To reheat: Remove the plastic wrap from the ramekins and place them in a baking dish filled with hot water. Bake in a preheated oven at 325°F (160°C) for 10-15 minutes, or until the custard is heated through. Alternatively, you can microwave the custard on medium power in 30-second intervals, stirring in between, until heated through.
Make-Ahead
Paraguayan Vanilla Custard can be made ahead of time and stored in the refrigerator for up to 2 days. To make ahead, simply follow the recipe as directed, cover the ramekins tightly with plastic wrap, and refrigerate them until you are ready to serve. When it's time to serve, remove the custard from the refrigerator and let it sit at room temperature for a few minutes before serving to take the chill off.
How to Freeze
While it's possible to freeze Paraguayan Vanilla Custard, the custard may become grainy or separate after thawing, so it's best to consume it fresh. However, if you want to freeze the custard, allow it to cool completely and then transfer it to a freezer-safe container with an airtight lid. Leave about an inch of space at the top to allow for expansion during freezing. Label the container with the date and freeze it for up to 2 months. To thaw, transfer the custard to the refrigerator and let it thaw overnight. Reheat the custard as directed in the previous question, being mindful of the potential texture changes that may occur.
Nutrition Facts
Easy Vanilla Custard
Amount per Serving
Calories
65
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Cholesterol
54
mg
18
%
Sodium
19
mg
1
%
Potassium
70
mg
2
%
Carbohydrates
8
g
3
%
Fiber
0.01
g
0
%
Sugar
7
g
8
%
Protein
2
g
4
%
Vitamin A
135
IU
3
%
Calcium
59
mg
6
%
Iron
0.1
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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