Vanilla Custard

Whether on its own like custard or as an addition to another dessert, custard is a classic, creamy treat. The addition of cream makes this pudding extra luxurious. And using egg yolks instead of whole eggs adds richer texture and color.

This delicious custard is full of vanilla flavor and can be used in all kinds of desserts. Serve in your prettiest ramekins or use a generous spoon in place of vanilla ice cream with your slice of torte, slice of cake or fruit bowl. Layer it with cake for a bite or fruit for a parfait. Once you learn how to make homemade custard, you’ll be adding it to all of your favorite desserts.

How to make a pudding

In its simplest form Pudding is essentially a liquid thickened by eggs and heat. This pudding uses egg yolks instead of whole eggs and cream in addition to milk, making it smoother and richer. It is stovetop cooked rather than a baked custard, making it similar to a custard or pastry cream.

All in all, vanilla pudding is prepared fairly quickly, only about 30 minutes of manual work. But it is important to remember that it needs at least 3 hours to chill. It’s a great weekend recipe or to prepare during the week.

to make pudding, in a medium mixing bowl, whisk together the yolks with the sugar, cornstarch, and salt. Milk and cream are combined in a heavy-bottomed saucepan and brought to a boil. The hot milk is slowly whisked into the egg yolks to temper them. With this method, the egg yolk is heated slowly and gently so that it does not cook too quickly and curdle.

Then the pudding is poured back into the pot to cook again over medium-high heat until thickened. Once the pudding is cooked, you can add extra flavor and richness by stirring in the butter and vanilla extract.

To ensure the pudding is velvety smooth, it is strained into a large bowl to work out any lumps. It is then covered with plastic wrap right on the surface of the pudding and refrigerated before serving.

How to prevent your pudding from turning into scrambled eggs

Custard has a reputation for being finicky due to the risk of the eggs overcooking and curdling. But armed with this recipe and tips, I promise you’ll never end up with scrambled eggs and always end up with a silky custard.

The most important tip is to use gentle heat: When making pudding, never turn the stove on higher than medium-low. If the heat is too high, all sorts of problems can arise. You could burn the milk and cream in the first step. The pudding could overcook, curdle and burn. It’s even less likely to thicken properly if cooked too quickly. By slowing the cooking process over low heat and stirring constantly, you reduce the risk of curdling and make a much smoother, creamy pudding.

This recipe also has some preventive measures built in: By whipping the yolks with the sugar and cornstarch beforehand, you’re already protecting the egg proteins in the yolk with two ingredients that slow down the clotting process. And tempering the yolk (adding a small amount of hot milk to the yolk before adding the rest of the milk) also helps keep the yolk from curdling. The small amount of milk whipped into the yolk with each addition gradually and gently raises the temperature of the yolk.

By using only low or medium-low heat, keeping a close eye, and beating constantly, you’ll ensure you’re making a silky smooth pudding every time.

The best way to chill pudding

The wait is always the hardest part of a recipe. But cooling custard gives it time to finish setting for a velvety smooth texture. Cover the pudding with plastic wrap, wax paper, or buttered parchment directly on the surface of the pudding. This ensures an airtight seal and prevents skin formation. Then place the bowl in the fridge and chill for at least 2 hours before serving.

You can chill pudding faster by using an ice bath. Place the covered bowl of custard in a larger bowl of ice water and chill for 30 minutes before placing the custard in the refrigerator.

Vanilla Custard Swaps and Subs

This custard recipe is rich and delicious, but it’s also really easy to customize to suit your tastes or what you have on hand.

• Don’t you have cream? You can use the same amount of whole milk and prepare the recipe as described. The pudding still comes out perfect, if only a little less rich.
• Use a vanilla bean instead of vanilla extract. Split the vanilla pod lengthways and add to the milk and cream in step 3 and bring the mixture to a simmer. Remove the vanilla bean before tempering the yolks in step 4.
• Replace the vanilla entirely. Try flavoring your pudding with other extracts and liquors. Try coconut, almond, or mint extract. Keep in mind that these extracts are more potent, so start with 1/4 teaspoon and adjust to taste. Or add a tablespoon of Grand Marnier, Amaretto or Rum.
• Add a dash of nutmeg for a bit of nutty spice.

serving suggestions

Try serving this creamy homemade pudding alongside a slice of sponge cake, baked apples or apple chips, fruit pods, or simply with fresh fruit like berries or sliced ​​banana. Whenever you would normally serve a dessert with a scoop of vanilla ice cream, you can try serving it with a dollop of custard to switch things up. Or you can enjoy this custard on its own!

Make ahead and storage

Custard will keep in the fridge for up to 3 days when stored in an airtight container covered with plastic wrap directly on the surface. Pudding doesn’t tend to freeze and thaw very well, so it’s best made fresh and eaten within a few days of use.