Easy Homemade Vanilla Custard Recipe
 
Prep time
Cook time
Total time
 
This custard is used in various different baked items. Cream puffs, chocolate eclairs, Boston Cream Pie, various pastries and it is just so good by itself as a pudding/custard.
Author:
Recipe type: Filling
Cuisine: Pastry
Serves: 2-1/2 Cups
Ingredients
Milk Mixture
  • 2 cups Milk
  • 1 ounce Granulated Sugar (2 Tablespoons)
  • 1 Vanilla Bean, split down the center (See Note #1 one using Vanilla Extract (1 Tablespoon))
Egg Mixture
  • 1 Large Egg
  • 2 Large Egg Yolks
  • 3 ounces Granulated Sugar (6 Tablespoons)
  • ¼ cup Cornstarch
Custard Mixture
  • 5 Tablespoons Butter (1-1/2 oz)
Instructions
Milk Mixture
  1. In a pot, place the milk, 1 ounce of sugar and the split vanilla bean. Place on the stove on medium heat. Heat to a simmer.
Egg Mixture
  1. In a blow place the egg, egg yolks, granulated sugar and cornstarch.
  2. Whisk to combine Well.
Making the Custard
  1. Once the milk mixture comes to a simmer, it needs to be added to the egg mixture, however you just can not pour it in so we have to temper the eggs first. To do this, add a small amount of the milk mixture to the eggs and whisk. Add some more milk and keep whisking. Repeat this process until you have half of the milk mixture added to the eggs.
  2. At this point, add the egg mixture to the milk mixture in the pot.
  3. Stir constantly with a whisk and return the pot back to the heat,
  4. Bring the mixture to a boil. It should thicken up.
  5. Remove from the heat and add in the butter. (If you did not use the vanilla bead, add your vanilla extract at this time.) Stir well to incorporate.
  6. Strain the mixture through a strainer to capture the vanilla bean and any bits of eggs that cooked.
  7. Place a piece of plastic wrap on top. This mixture must be cooled down rapidly. You can place it in an ice water bath for it to chill then into the refrigerator.
  8. Chill before using.
Notes
Note #1. If you do not use a vanilla bean, add the vanilla extract when you add the butter after the custard has thickened and taken off the stove.

Highly Perishable This custard is highly perishable and must be kept chilled and refrigerated,
Recipe by Desserts-101.com at /easy-homemade-vanilla-custard-recipe/