How to make an Easy Egg Custard | Vanilla Custard

In a medium saucepan, combine the milk, sugar, cornstarch, and salt. Whisk until smooth.

Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens and begins to bubble.

In a separate bowl, whisk the egg yolks until smooth.

Slowly pour about 1 cup of the hot milk mixture into the egg yolks, whisking constantly to temper the yolks.

Pour the egg yolk mixture back into the saucepan with the remaining milk mixture.

Continue to cook over medium heat, stirring constantly, until the custard thickens further, about 2-3 minutes.

Remove the saucepan from heat and stir in the vanilla extract and butter until fully incorporated.

Pour the custard into individual serving dishes or a large bowl.

Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming.

Refrigerate for at least 2 hours before serving.

Equipment Needed

Spice Level:

Dietary