Homemade English Custard
Indulge in the creamy decadence of Homemade English Custard, a timeless dessert that’s as versatile as it is delicious. This classic recipe combines the richness of whole milk and heavy cream with the luxurious flavor of real vanilla bean for a silky-smooth finish. Gently thickened with egg yolks and sweetened with a touch of sugar, this custard is the perfect base for a variety of desserts, from trifles and tarts to simply drizzling over a warm pudding. The recipe’s traditional stove-top method ensures a lush, velvety texture every time, while step-by-step instructions make it beginner-friendly. Whether served warm or chilled, this English custard delivers a perfect balance of sweetness and elegance, making it an irresistible upgrade to any dessert spread.
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Recipe Information
Ingredients
- 500 ml Whole milk
- 125 ml Heavy cream
- 6 large Egg yolks
- 75 g Granulated sugar
- 1 pod Vanilla bean pod (or pure vanilla extract)
Instructions
In a medium saucepan, combine the whole milk and heavy cream. Slice the vanilla bean pod lengthwise, scrape out the seeds, and add both the seeds and the pod to the milk mixture. If using vanilla extract, wait to add it until the custard is fully cooked.
Heat the milk and cream mixture over medium heat until it just begins to steam and small bubbles form around the edges, but do not boil. Stir occasionally to prevent scorching.
While the milk mixture is heating, place the egg yolks and granulated sugar in a medium mixing bowl. Whisk them together until the mixture becomes pale and slightly thickened.
Once the milk and cream mixture is ready, remove the vanilla bean pod, then slowly pour about 1/3 of the hot liquid into the egg yolk mixture, whisking constantly to temper the eggs and avoid scrambling.
Gradually pour the tempered egg mixture back into the saucepan with the remaining milk mixture, whisking constantly.
Reduce the heat to low and cook the custard, stirring continuously with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. This should take 5-7 minutes. Do not let the custard boil, as this can cause it to curdle.
To test for doneness, run your finger across the back of the coated spoon; if the line remains visible, the custard is ready.
If you are using vanilla extract, stir it in now for a burst of flavor.
Strain the custard through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth texture.
Serve warm or let the custard cool completely and refrigerate for later use. It can be served as a pouring custard or slightly thickened further to use as a dessert filling.
Nutrition Facts
Calories |
229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 17.4 g | 6% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 16.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 119 mg | 9% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 133 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
