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Custard

A delicious dessert or sauce, perfect as it is or use it as a base to elevate your baked goods, desserts, or other dishes.
Print Recipe
Blue and white small bowl with custard and a spoon, a few other bowls in the background
Prep Time:5 minutes
Cook Time:20 minutes
Cooling:3 hours
Total Time:3 hours 25 minutes

Equipment

  • 1 Mixing bowl
  • 1 Small pot
  • 1 Hand mixer, stand mixer, or whisk
  • 1 Wooden spoon or spatula
  • 1 Stove
  • 4 Dessert bowls or ramekins

Ingredients

  • 2 Cups Heavy cream 480 ml
  • 5 Egg yolks
  • 1/3 Cup Sugar 75 grams
  • 1 Tbsp Vanilla extract or 1 vanilla pod
  • 1 Tbsp Cornstarch or an extra egg yolk for a thicker custard

Instructions

  • In a pot, combine 2 cups of heavy cream and 1 tbsp of vanilla extract (or 1 vanilla pod). If using a vanilla pod, split it open, scrape out the seeds, and add both seeds and pod to the cream.
  • Warm the cream over low to medium heat for about 15 minutes, stirring occasionally. Avoid boiling.
  • While the cream warms, whisk 5 egg yolks and 1/3 cup of sugar in a mixing bowl until the mixture is pale, fluffy, and doubled in volume. A hand mixer works great for this—mix for at least 4 minutes.
  • Once the cream reaches around 176°F (80°C), slowly pour it into the egg mixture while whisking constantly. This gradual process helps temper the eggs and prevents curdling.
  • Pour the combined mixture back into the pot. Heat it gently over medium heat, stirring continuously with a wooden spoon or spatula, until the custard thickens. Be careful not to let the temperature exceed 180°F (82°C).
  • Pour the custard into a bowl or individual ramekins. Chill in the refrigerator until set, or enjoy warm for a comforting treat.

Notes

Troubleshooting and Tips

  • Always pour warm—not boiling—heavy cream into the egg yolk and sugar mixture. Stir continuously to avoid turning your custard into sweetened scrambled eggs.
  • For an elegant twist, pour the custard into ramekins and bake them to create Crème Brûlée. Sprinkle a thin layer of sugar on top, then use a kitchen torch to caramelize it. In just minutes, you’ll have a rich and decadent dessert!
  • Did you know? Custard is also known as crème Anglaise in France. It’s the same silky sauce/dessert with a more refined name.
  • If you prefer a thicker custard or want to use it as a dessert filling, simply add an extra egg yolk or a tablespoon of cornstarch to the recipe.
  • For a deluxe treat, top your custard with a dollop of freshly whipped cream and garnish with fresh fruit dusted in powdered sugar. It’s the perfect way to elevate this classic dessert!
Servings: 4 people