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  • Writer's pictureHolly

Vanilla Custard

White bowl full of vanilla custard.
Vanilla Custard

This recipe yields a delicious smooth, thick and creamy vanilla custard that is perfect for filling cupcakes, cakes, or all by itself. Even better, try some warm over a slice of warm fruit pie. My grandma always made warm custard to go with her pies, and truthfully that was the best part! My brother always wanted dibs on whatever was left over he loved it so much. From my family to yours I hope you can make memories with food just as I have over the years.


- 2 3/4 Cups Whole Milk

- 3/4 Cup Light cream

- 4 Large Egg Yolks

- 1/2 Cup granulated Sugar

- 1/4 Cup Cornstarch

- 2 Tbsp Butter

- 1 Tsp Vanilla


- Add to a medium pot (not on the heat) all of your dry ingredients. Whisk together, then add your egg yolks, cream and milk, whisk to combine.

- Move the pot to the stove and begin heating the custard over medium low heat whisking constantly. Once it has come up to a slow boil (10 to 15 minutes), allow it to continue bubbling while whisking constantly for another 2 minutes. The custard should be thickened at this point.

- Remove from the heat and stir in your 2 tbsp of butter and vanilla. Pour through a fine strainer (just incase there any inconsistences in the custards texture) and into a container. Then cover with plastic wrap allowing it to touch the top of the custard. (This prevents any film from developing on top).

- Allow to chill in the fridge for at least 2 hours before serving. The custard will thicken further as it cools.

- Note : You can also enjoy this custard hot! This makes a delicious companion with a big slice of apple pie.... or any fruit pie for that matter. Makes a great filling for cupcakes, cakes or as a stand alone creamy and rich dessert.

Vanilla custard on a spoon.
Vanilla Custard

Whether it's Sweet or Savoury, let it be made with Love!

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