This homemade vanilla custard features a velvety texture achieved by cooking milk, cream, and egg yolks with cornstarch on the stovetop. Infused with fresh vanilla bean seeds and finished with butter, it offers a luxurious and comforting flavor profile. Perfect for serving warm or chilled, this recipe provides a smooth, lump-free pudding that is both elegant and satisfying.
Stirred Stove-Top Custard: Vanilla
Description
This homemade vanilla custard features a velvety texture achieved by cooking milk, cream, and egg yolks with cornstarch on the stovetop. Infused with fresh vanilla bean seeds and finished with butter, it offers a luxurious and comforting flavor profile. Perfect for serving warm or chilled, this recipe provides a smooth, lump-free pudding that is both elegant and satisfying.Ingredients
Directions
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In a heavy saucepan, combine 2 cups of the milk, the cream, and the whole vanilla bean.
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Place over medium-low heat and warm the mixture until bubbles form around the edges of the pan.
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Remove the vanilla bean from the pan and scrape the seeds into the milk mixture with a knife.
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Keep the milk mixture warm over very low heat.
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In a separate heavy saucepan or the top of a double boiler, whisk together the sugar, cornstarch, and salt.
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Stir in the remaining 3/4 cup of milk and mix well to form a smooth paste.
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Add the egg yolks to the sugar mixture and whisk until fully blended.
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Strain the warm milk mixture through a fine-mesh sieve into a pitcher to remove the bean pod.
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Slowly whisk the warm milk mixture into the egg yolk and sugar mixture, ensuring a smooth incorporation.
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Return the combined mixture to the saucepan (or keep in the double boiler) and place over simmering water or low direct heat.
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Cook, stirring or whisking constantly, until the custard thickens and comes to a gentle boil, about 10 minutes. Do not let it boil vigorously.
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Cover the pan and cook for about 8 minutes longer, whisking or stirring several times to prevent skin formation.
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While still over the heat, beat the custard with a hand-held mixer on medium speed or whisk vigorously until very smooth, about 2 minutes.
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Remove the custard from the heat.
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Add the butter and vanilla extract and stir until the butter is completely melted and incorporated.
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Spoon the custard into 6 individual custard cups or a 2-quart casserole dish.
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Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
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Serve warm, or cool to room temperature and refrigerate until chilled, at least 2 hours or up to 24 hours.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 648.6kcal
- % Daily Value *
- Total Fat 29.8g46%
- Saturated Fat 18.2g91%
- Cholesterol 85.4mg29%
- Sodium 165mg7%
- Total Carbohydrate 86.1g29%
- Dietary Fiber 8.8g36%
- Sugars 58.8g
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For an even smoother custard, cook the pudding in the top of a double boiler set over simmering water instead of direct heat.
Although cornstarch yields a smoother pudding, you may substitute about twice the amount of all-purpose flour (1/2 cup) if needed, though the texture will be slightly less glossy.
This custard can be stored in the refrigerator for up to 3 days. Ensure the plastic wrap remains in direct contact with the surface to maintain freshness.
