Stirred Stove-Top Custard: Vanilla

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.

Cooking Method: Boiling, Stewing

Cuisine: Global

Courses: Desserts

Difficulty: Advanced

Servings: 6

Calories: 648.6

Dietary: Gluten-free, Vegetarian

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

2 3/4 cup Milk
1 cup Heavy cream; or light
1 Vanilla Bean; split lengthwise
3/4 cup Sugar
1/4 cup Cornstarch
1 pinch Salt
4 Egg Yolks; room temp
2 tablespoon Unsalted butter; softened
2 teaspoon Vanilla extract

Directions

1
In a heavy saucepan, combine 2 cups of the milk, the cream, and the whole vanilla bean.
2
Place over medium-low heat and warm the mixture until bubbles form around the edges of the pan.
3
Remove the vanilla bean from the pan and scrape the seeds into the milk mixture with a knife.
4
Keep the milk mixture warm over very low heat.
5
In a separate heavy saucepan or the top of a double boiler, whisk together the sugar, cornstarch, and salt.
6
Stir in the remaining 3/4 cup of milk and mix well to form a smooth paste.
7
Add the egg yolks to the sugar mixture and whisk until fully blended.
8
Strain the warm milk mixture through a fine-mesh sieve into a pitcher to remove the bean pod.
9
Slowly whisk the warm milk mixture into the egg yolk and sugar mixture, ensuring a smooth incorporation.
10
Return the combined mixture to the saucepan (or keep in the double boiler) and place over simmering water or low direct heat.
11
Cook, stirring or whisking constantly, until the custard thickens and comes to a gentle boil, about 10 minutes. Do not let it boil vigorously.
12
Cover the pan and cook for about 8 minutes longer, whisking or stirring several times to prevent skin formation.
13
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.
14
Remove the custard from the heat.
15
Add the butter and vanilla extract and stir until the butter is completely melted and incorporated.
16
Spoon the custard into 6 individual custard cups or a 2-quart casserole dish.
17
Cover with plastic wrap, pressing it directly onto the surface of the pudding to prevent a skin from forming.
18
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.

Keywords: custard, vanilla bean, pudding, dessert, egg yolks, cornstarch, heavy cream, stove-top, homemade, comfort food, rich, smooth, classic, sweet, chilled, warm

Read it online: https://www.chefs-mate.com/recipe/stirred-stove-top-custard-vanilla/