This Vanilla Bean Custard is creamy, rich, and packed with flavor! It makes an amazingly delicious dessert topped with fresh berries.
What I love about this vanilla custard recipe is that it's stress-free with only six simple ingredients. I've been making this creamy custard for years, and it's never let me down. It has a wonderful, rich flavor, and I love that it can be eaten as it is or paired with other desserts for a fun and sweet surprise.Â
I'm a big fan of the vanilla flavor of this vanilla bean custard recipe because that makes it pair well with just about anything. I can eat this custard mixture with fresh fruit, put it inside cream puffs for a fun treat, use it to make a Boston cream pie or pair it with a slice of chocolate cake.
If you're a homemade vanilla custard fan, be sure to try my Custard Fruit Pie! It is a baked vanilla custard pie that can incorporate the fruit of your choice.
Ingredients
- Whole milk - For the best results, use whole milk. The fat content of the milk is needed for the texture of the thick pastry cream.
- Vanilla bean - I love using real vanilla beans to get the biggest vanilla flavor.
- Granulated sugar - Adds sweetness to each bite.
- Cornstarch - Corn starch helps with the texture of the delicious vanilla custard.Â
- Egg yolks - All you need is the yolks, so be sure to separate them from the egg whites.
- Salted butter - This needs to be at room temperature.
See recipe card for quantities.
How to Make Vanilla Bean Custard
Step One: Split open the vanilla beans and scrape out the seeds. Save for later. In a medium saucepan, simmer the vanilla bean pod and the milk.
Step Two: In a large mixing bowl, combine the sugar, cornstarch, and egg yolks with a mixer. Do this until it is light in color. While mixing, add a slow steady stream of the hot milk mixture into the egg mixture.Â
Step Three: Add everything back into the saucepan and bring that mixture to a simmer. Cook until the mixture has thickened.
Step Four: Stir in the vanilla bean seeds. Using an electric mixer yields the smoothest custard.
Step Five: Transfer the cream to a bowl and put it in the fridge to chill. This will take about 45 minutes. Fill a piping bag, if desired, and pipe it into individual glasses.
Step Six: Add fresh fruit on top of the homemade custard. Serve and enjoy.
Top Tip
You can use a piping tip to make the custard have a pretty design while being added to a small serving bowl, or you can just use a spoon to add it as well.
Substitutions
- Vanilla - If you don't have vanilla beans, you can still make this recipe using vanilla extract or even vanilla bean paste. Just skip the recipe step for adding the vanilla pod and substitute it with one of the other options.
Variations
- Tart pan - Instead of adding to a bowl or custard cups, you can add to small tart pans with a graham cracker crust and make your own mini desserts this way. It's just a fun and fancy way to serve it!Â
See this Chocolate Raspberry Tart for a simple example and yummy dessert!
Equipment
All you need to make this classic recipe is a saucepan, a mixing bowl, and a hand mixer. It's as simple as that!
Storage
To keep this custard as fresh as possible, store any leftovers in an airtight container or keep them stored in custard cups covered with plastic wrap. For the best results, eat within 2 days.Â
Do not freeze this recipe because it won't unthaw quite right in terms of texture.
Common Questions
It is close to it. It's a thicker texture but without any lumps. It should be nice and smooth and be able to coat the back of a spoon.Â
Yes, it is actually based on the coffee pastry cream we use in our Coffee Eclairs. If you swap this in for the coffee flavored cream in that recipe you will be making traditional eclairs.
Related
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📖 Recipe
Vanilla Bean Custard
Ingredients
- 1 cup whole milk
- 1 vanilla bean
- â…“ cup granulated sugar
- 2 tablespoon cornstarch
- 2 egg yolks
- 2 tablespoon salted butter room temperature
Instructions
Pastry Cream
- Split the vanilla bean and scrape the seeds. Reserve for later.
- In a medium saucepan bring the milk and vanilla bean pod to a simmer.
- In a separate bowl mix together the sugar, cornstarch, and egg yolks with an electric mixer until light in color.
- While mixing, very slowly stream the hot milk into the egg mixture.
- Add this back to the saucepan and bring to a simmer. Cook until thickened.
- Stir in the vanilla bean seeds.
- Transfer to a bowl and chill until cold, at least 45 minutes.
Nutrition
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