Vanilla Bean Custard Recipe
Course: DessertCuisine: FrenchDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
20
minutesCalories
240
kcalVanilla Bean Custard is a rich, creamy, and silky-smooth dessert infused with the aromatic flavor of real vanilla bean seeds. Made with simple ingredients and premium Madagascar vanilla beans, this classic homemade custard is perfect as a standalone dessert or as a filling for pastries, cakes, tarts, and fruit desserts. Its velvety texture and authentic vanilla flavor make it a timeless favorite for every occasion.
Ingredients
- For the Custard
2 cups whole milk
1 cup heavy cream
1 premium Madagascar vanilla bean, split and seeds scraped
5 large egg yolks
½ cup granulated sugar
2 tbsp cornstarch
1 tsp pure vanilla extract
Pinch of salt
1 tbsp unsalted butter (optional, for extra richness)
- Optional Garnishes
Fresh berries
Mint leaves
Ground cinnamon
Vanilla bean seeds
How to Cook
- Split the vanilla bean lengthwise and scrape out the seeds using the back of a knife.
- In a saucepan, combine the milk, heavy cream, vanilla bean seeds, and the vanilla pod. Heat over medium heat until steaming but not boiling.
- In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until smooth and pale.
- Slowly pour the warm milk mixture into the egg mixture while whisking continuously.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until the custard thickens.
- Remove from heat and discard the vanilla pod.
- Stir in the vanilla extract and butter until fully incorporated.
- Pour the custard into serving bowls or ramekins.
- Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 2 hours.
- Serve chilled or slightly warm with fresh berries, pastries, or fruit.
Additional Tips
- Use Premium Madagascar Vanilla Beans for the richest aroma and authentic vanilla flavor.
- Stir continuously while cooking to prevent lumps.
- Do not allow the custard to boil, as the eggs may curdle.
- Store refrigerated in an airtight container for up to 3 days.
