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Vanilla Egg Custard recipe

Vanilla Egg Custard recipe

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  • Dish type
  • Dessert
  • Dessert sauces
  • Custard

This is a quick and easy recipe to make the most delicious custard. Serve over steamed puddings, cakes, fruit or anything you fancy.

9 people made this

IngredientsServes: 4

  • 1 vanilla bean, cut into thirds
  • 100g caster sugar
  • 4 egg yolks
  • 500ml milk
  • 1 dash salt

MethodPrep:10min ›Cook:10min ›Ready in:20min

  1. Bring vanilla bean, milk and salt to the boil. Set aside.
  2. In a large bowl, beat yolks and sugar until light and fluffy.
  3. Remove vanilla bean from pan, then gradually pour milk into the egg yolks, stirring continuously.
  4. Pour everything back into pan and cook over low heat, stirring constantly until thickened. Do NOT boil.
  5. Once smooth, remove from heat and let cool for a few minutes, serve or refrigerate until needed.

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Keto Custard with 3 Ingredients

This is the perfect easy keto custard recipe, because it’s creamy, sweet, and still 100% sugar free! Our easy to make recipe requires just 4 ingredients, and 10 minutes prep time. We love this recipe and know you will too, because an easy keto dessert is always one to please!


Recipe Summary

  • 1 cup unsalted butter
  • ¾ cup white sugar
  • 1 large egg
  • 2 ½ cups all-purpose flour
  • 4 eggs
  • ½ cup white sugar
  • 2 teaspoons vanilla extract
  • 2 cups milk
  • 1 pinch ground nutmeg, or to taste

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease the bottom of a deep-dish pie plate.

Beat butter, sugar, and egg in a bowl until creamy. Blend in flour to form a dough, using your hands to knead it together at the end.

Roll pastry out on a lightly floured surface and place into the prepared pie plate so it covers the bottom and the sides.

Beat eggs and sugar in a bowl using an electric mixer. Beat in vanilla extract. Gradually stir in cold milk until fully incorporated. Pour custard mixture over the pastry base and sprinkle with nutmeg.

Bake in the preheated oven until custard is set and a sharp knife inserted near the centre comes out clean, about 45 minutes. Remove from the oven and cool completely before serving, about 1 hour.


Vanilla Egg Custard

Preheat oven to 350°F and set an oven rack in the middle position. Lightly spray five (6-oz) ramekins with nonstick cooking spray.

In a medium saucepan, bring the milk to a very low simmer over medium-low heat. Once the mixture is just barely simmering, remove the pan from the heat.

In a small bowl, whisk together the eggs, sugar, salt, and vanilla.

Very slowly whisk the egg mixture into the simmering milk until combined.

Evenly pour the mixture into the prepared ramekins, then sprinkle the tops with freshly grated nutmeg. Place the ramekins in a 9x13-inch baking pan. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins.

Bake until the custard is just set and a knife inserted into the center comes out clean (the centers will still be soft), about 30 minutes. Using tongs, carefully remove the ramekins from the baking dish and place them on a wire rack to cool for about 5-10 minutes. Serve warm or refrigerate until cold.


Vanilla Egg Custard

Preheat oven to 350°F and set an oven rack in the middle position. Lightly spray five (6-oz) ramekins with nonstick cooking spray.

In a medium saucepan, bring the milk to a very low simmer over medium-low heat. Once the mixture is just barely simmering, remove the pan from the heat.

In a small bowl, whisk together the eggs, sugar, salt, and vanilla.

Very slowly whisk the egg mixture into the simmering milk until combined.

Evenly pour the mixture into the prepared ramekins, then sprinkle the tops with freshly grated nutmeg. Place the ramekins in a 9x13-inch baking pan. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the ramekins.

Bake until the custard is just set and a knife inserted into the center comes out clean (the centers will still be soft), about 30 minutes. Using tongs, carefully remove the ramekins from the baking dish and place them on a wire rack to cool for about 5-10 minutes. Serve warm or refrigerate until cold.


More Carnivore Friendly Desserts

My keto carnivore diet dessert recipes are all based on animal food ingredients like eggs, cream, and milk. Then usually sweetened with vanilla and a keto sweetener or honey, depending on your goals.

They come in all shapes and sizes! These are some of my favorites.

Carnivore Cheesecake for One – A no bake carnivore cheesecake recipe, this dish is a single serving and ready in just 2 steps!

No Bake Cheesecake Pudding – The ideal keto carnivore-friendly dessert! It’s smooth and creamy sweet, plus it only calls for 3 main ingredients and 10 minutes of your time to prep it.

No Bake Custard (Carnivore-Friendly) – This no bake keto carnivore custard has the same great flavor and silky smooth texture as traditional custard but is less work to make!

No Bake Eggnog Pudding – A no bake cheesecake pudding is smooth and creamy, with all the flavors of eggnog!

If you like fiber-free strict carnivore recipes, be sure to pick up your copy of the original Carnivore Cookbook too! It has over 100+ recipes made entirely from animal foods and teaches how to use the whole beast, from nose to tail!


Vanilla Magic Custard cupcakes

However, there was only one way to find out. I made the mixture and divide the batter into cupcake paper liners. Then, I made a little test. I baked six in a cupcake pan lined with paper liners and six in greased cupcake pan without the liners.

My main doubt was would the cupcakes baked in paper liners be able to peel nicely since they are very soft and tender with jiggly custard in the center. On the other hand, I was concerned, if I bake them in the greased pan. Would they stick to the pan and break when I try to take them out.

Both final results are very satisfying. But I liked more the ones baked in paper liners. The ones baked in greased pan stuck a little and had to run a thin knife around the cupcakes to help them loose from the pan.

Also, I was wondering if I don’t bake them long enough, they won’t get out from the pan without breaking apart. After all, the main trick with these magic custard cakes is to guess the right baking time. If you don’t bake them long enough, the center stays runny and you can’t cut the slices. And if you bake them too long, the middle layer sets too much and turned out dense like the bottom layer, so you’ll end up with two cake layers instead of three.

However, my little experiment went just fine. I was very satisfied with these vanilla magic custard cupcakes. And adding a dollop of whipped cream on top really compliments the flavor.


Old-Fashioned Vanilla Custard

A few simple ingredients make something absolutely extraordinary.

Anything topped with a sweet cream is definitely going to be on our favorites list, and this luxurious and creamy vanilla custard is right up there. We love to whip up a batch of this on the weekends and, if possible, scoop a dollop or two during the week to go on top of a bowlful of berries in the morning. It’s also absolutely amazing served warm for dessert. We know the process can seem a little bit intimidating, but it’s really pretty simple. Besides, once you make this you’ll likely be making it again and again so it will become almost second nature!

An classic vanilla custard is a little old-fashioned but something as sweet and delicious as this will never go out of style. Simple ingredients, milk, cream, egg yolks, vanilla and sugar and a lot of whisking will result in a sweet, velvety thickened cream – a custard – that can be eaten on its own or served over top of just about anything, from berries to pancakes. We like to serve this as a dessert with almond or ginger cookies crumbled over the top, and, truth be told, we’ve been known to sneak a spoonful (or two or three) from the refrigerator in the wee hours of the night too. It’s just that good.

Between the pouring and whisking required to get the texture of the custard just right (and to cook the eggs) your arms will definitely get in their workout! If you’ve never made a custard before, don’t let the process intimidate you go slowly and just keep on whisking to make sure everything comes together. The finished product is a smooth and creamy custard that tastes positively divine. Expect to hear a cacophony of clattering spoons against bowls as folks attempt to scrape every last bit of custard from their dish!


My Homemade Food Recipes & Tips

I use vanilla custard to fill eclairs and cream puffs. It is easy to do (just don’t forget to stir) and tastes delicious!

This custard can also be spread thin dry layers of multi-layer cakes such as “Napoleon”.

Vanilla custard calls for egg yolks, so you can find these recipes which call for egg whites somewhat useful.

Ingredients:

  • 2.5 cups of milk
  • 4 egg yolks
  • 1/2 cups of sugar (or more to taste)
  • 1/2 cups of all purpose flour
  • Vanilla extract to taste

How to prepare, step-by-step:

  1. Prepare ingredients: Vanilla Custard Recipe: Step 1
  2. Separate egg yolks from egg whites (you will not need egg whites for this recipe): Vanilla Custard Recipe: Step 2
  3. Add all sugar in (if you pour yolks to a sauce pan and start mixing ingredients in right there, it will decrease amount of dishes to clean): Vanilla Custard Recipe: Step 3
  4. Mix sugar with egg yolks until mixture is homogeneous: Vanilla Custard Recipe: Step 4
  5. Then add all flour: Vanilla Custard Recipe: Step 5
  6. And mix it in as well: Vanilla Custard Recipe: Step 6
  7. Pour milk to a pan and bring to boil: Vanilla Custard Recipe: Step 7
  8. Move yolk-sugar-flour mixture to a sauce pan (if you didn’t pay enough attention just like me and mixed it in a bowl), then gradually pour hot milk in, mix using whisk until well incorporated: Vanilla Custard Recipe: Step 8
  9. Put sauce pan on low heat burner and cook custard until it is thickened (10-15min), continue stir with whisk all the way till the end then add vanilla sugar or vanilla extract to taste: Vanilla Custard Recipe: Step 9
  10. When thickness of custard begin resembling butter milk, remove pan from burner and cool custard down before using for eclairs or cake: Vanilla Custard Recipe: Step 10

Vanilla Custard Sauce

BEAT eggs, sugar and salt in medium heavy saucepan until blended. STIR IN milk.

COOK over low heat, stirring constantly but gently, until mixture is just thick enough to coat a metal spoon with a thin film and temperature reaches 160°F, about 15 minutes. Do not allow to boil. REMOVE from heat immediately.

COOL quickly: SET pan in larger pan of ice water stir occasionally and gently for a few minutes to hasten cooling. STIR IN vanilla. SERVE warm, or press piece of plastic wrap onto surface of sauce to prevent a “skin” from forming and REFRIGERATE until thoroughly chilled, at least 1 hour.

Also called crème anglaise, this creamy vanilla custard can be served by itself or over sliced fruit and topped with granola.

Chocolate Custard Sauce Variation: Reduce milk to 2 1/4 cups. Stir in 1/4 cup chocolate-flavored syrup when adding milk.

Mocha Custard Sauce Variation: Reduce milk to 2 1/4 cups. Stir in 1/4 cup chocolate-flavored syrup and 2 tsp. instant coffee granules when adding milk.

Coconut Custard Sauce Variation: Stir 1/2 cup toasted shredded coconut into custard after cooling.

Brown Sugar Custard Sauce Variation: Substitute packed brown sugar for granulated sugar.

Egg yolks can be substituted for whole eggs. Use 2 egg yolks for each whole egg replaced.

Low heat, a heavy saucepan, constant stirring and patience are the keys to making custard sauce. If you increase the cooking temperature to try to speed the process along, the custard is likely to curdle. Stirring constantly, making sure to cover the entire bottom and the corners of the pan, prevents scorching and ensures that the mixture heats evenly.

Watch carefully and test frequently toward the end of the cooking time, after about 10 to 12 minutes. The last few minutes are crucial. Undercooked sauce will be thin and watery overcooked sauce will curdle. The difference is a matter of only a few degrees.

A thermometer is best, but if you don’t have one, use this test for doneness. Dip a metal spoon partway into the custard, then withdraw it. Custard should drip off the spoon, leaving a thin coating that adheres to the spoon. Repeat test as necessary, using a clean spoon each time, until the correct stage is reached.

The ice water bath is another aid to prevent curdling. It cools the custard and stops the cooking quickly. Have it ready in advance. At this point it is important to stir only occasionally, not constantly. Too much stirring will break down the structure of the thickened custard and result in a thin consistency.

Beginners may want to cook the custard sauce in a double boiler over simmering water. This method takes longer for the sauce to thicken, but allows more control and reduces the risk of curdling.