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Creamy Vanilla Bean Custard Recipe

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4.4 from 246 reviews

This classic Vanilla Bean Custard recipe yields a smooth, rich, and creamy custard with the fragrant flavor of fresh vanilla bean. Perfect as a dessert on its own or as a base for tarts and trifles, this custard is made by gently cooking egg yolks, sugar, flour, and milk infused with a real vanilla bean pod, finished with a touch of butter for extra silkiness.

  • Total Time: 20 minutes (plus 2 hours chilling time)
  • Yield: 4 servings

Ingredients

Custard Ingredients

  • 6 egg yolks
  • 120 g castor (superfine) sugar
  • 50 g cake flour
  • 500 ml whole milk
  • 1 vanilla bean pod
  • 50 g unsalted butter, cubed

Instructions

  1. Prepare the vanilla milk: Split the vanilla bean pod lengthwise and scrape out the seeds. In a saucepan, combine the milk, vanilla bean seeds, and the pod itself. Heat the mixture gently over medium heat until it just begins to simmer, then remove from heat and let the vanilla infuse for 10 minutes.
  2. Mix the egg yolks and sugar: Meanwhile, in a mixing bowl, whisk together the egg yolks and castor sugar until the mixture is pale and creamy. This helps to dissolve the sugar and incorporates air for a smooth texture.
  3. Add the cake flour: Sift the cake flour into the egg yolk mixture and whisk until fully incorporated and smooth with no lumps.
  4. Temper the egg mixture: Remove the vanilla pod from the milk. Gradually pour the warm vanilla-infused milk into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
  5. Cook the custard: Pour the combined mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula. Continue to cook until the custard thickens and coats the back of the spoon, about 5-8 minutes. Do not let it boil to prevent curdling.
  6. Finish with butter: Remove the pan from heat and whisk in the cubed unsalted butter until melted and fully incorporated, which gives the custard a glossy and velvety finish.
  7. Cool and serve: Pour the custard through a fine sieve into a bowl to remove any lumps, then cover with plastic wrap directly on the surface to prevent a skin from forming. Chill in the refrigerator for at least 2 hours before serving.

Notes

  • Use cake flour for a lighter texture; all-purpose flour can be a substitute but may result in a slightly denser custard.
  • Be careful not to overheat the custard or it will curdle; keep the heat low and stir continuously.
  • The vanilla pod can be used to infuse sugar for other recipes instead of discarding it.
  • For a dairy-free version, substitute whole milk with a plant-based milk such as almond or oat, and butter with a vegan butter alternative.
  • This custard serves as a delicious filling for pastries or as a base for ice cream.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: French

Find it online: https://allyumcooks.com/creamy-vanilla-bean-custard-recipe/