Vanilla Egg Custard Recipes

VANILLA CUSTARD

Steps:

• Halve the vanilla pod and scrape out the seeds. Add both the pod and seeds to a pan on a medium-low heat, pour in the milk and bring just to the boil.
• Remove from the heat and leave to cool slightly, then pick out the vanilla pod.
• In a large mixing bowl, whisk the egg yolks with the sugar and cornflour until pale.
• Gradually add the warm milk, a ladle at a time, whisking well before each addition.
• Pour the mixture back into the pan and cook gently on a low heat for about 20 minutes or until thickened, whisking continuously. Delicious served with all kinds of crumble.

BASIC VANILLA CUSTARD

Steps:

• Have eggs ready in a bowl, and set aside where it will be within reach.
• Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stovetop. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.
• Remove milk mixture from heat, preferably to a burner that's turned off.
• Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly.
• Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine-mesh sieve into a different bowl now.)
• Remove pan from heat and stir in vanilla.

EGG CUSTARD

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Whisk milk, eggs, sugar, salt, and vanilla together in a bowl until completely combined. Pour egg mixture into 6 custard cups; sprinkle tops with nutmeg. Place cups in a baking pan and fill pan with enough hot water to reach halfway up the sides of the custard cups.
• Bake in the preheated oven until custards are set, about 1 hour. Cool completely.

VANILLA CUSTARD

Steps:

• Combine the dry ingredients: In a medium, heat-proof mixing bowl, whisk together the sugar, cornstarch, and salt.
• Whisk in the egg yolks: Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute. If your mixing bowl doesn't have a non-slip bottom, place the bowl on a damp towel so it doesn't slide in the next step. Keep your bowl close by the stove.
• Bring the milk and cream to a simmer: In a heavy-bottomed, medium saucepan over medium-low heat bring the milk and cream to a simmer. Stir occasionally to prevent the milk from scorching. The milk and cream should just come to a simmer with small bubbles along the edges of the pan. Don't let it reach a rolling boil.
• Temper the egg yolks: As soon as the milk and cream come to a simmer, take the pan off the heat. With one hand, slowly pour the hot milk into the yolk mixture a splash at a time, while whisking constantly with your other hand. The damp towel under the mixing bowl should prevent it from sliding around while whisking.
• Cook the custard: Pour the custard back into the saucepan and cook over medium-low heat, whisking constantly, until the custard begins to simmer and thickens, about 5 minutes. Once it begins to gently bubble, continue to cook, stirring constantly, for 30 seconds longer to cook out the starch.
• Whisk in the butter: Remove the custard from the heat. Whisk in the butter until melted and completely incorporated. Stir in the vanilla extract.
• Strain and chill: Pour the custard through a fine-mesh strainer into a medium bowl and cover with plastic wrap directly on the surface of the custard. Refrigerate until cool, at least 2 hours.
• Stir, serve, and store: Whisk the custard until smooth before serving. Try serving this creamy homemade custard alongside a slice of pound cake , baked apples or apple crisp , fruit cobbler , or simply with fresh fruit like berries or banana slices. Vanilla custard will keep for up to 3 days in the refrigerator, stored in an airtight container covered with plastic wrap directly on the surface. Did you love this recipe? Give us some stars below!

VANILLA EGG CUSTARD

Steps:

• Dissolve flour and cornstarch in 1/4 cup of milk to prevent lumps.
• Pour into the top of a double boiler over simmering water OR a saucepan over a low flame. Whisk in the rest of the ingredients (one at a time) except for 1/2 tsp vanilla extract. Cook for 20 minutes, stirring constantly to prevent burning the bottom. Then whisk for an additional 1-2 minutes off the stove before adding the remaining vanilla. Chill for 3 hours.

VANILLA CUSTARD

Steps:

• Heat milk in a heavy medium saucepan over medium heat until hot but not boiling.
• Meanwhile, whisk together yolks, sugar, cornstarch, and salt in a medium bowl.
• Add hot milk to egg mixture in a slow stream, whisking constantly, then pour custard back into saucepan. Cook over medium-low heat, stirring constantly, until thickened and registers 170°F (do not let boil). Immediately strain through a fine-mesh sieve into a clean bowl and stir in butter and vanilla. Chill custard, its surface covered with parchment paper (to prevent a skin from forming), until cold, 2 to 3 hours.

VANILLA CUSTARD SERVED IN EGGSHELLS

Steps:

• Using a paring knife, score eggshells two-thirds of the way up, and carefully crack. Separate egg whites and yolks. Transfer 5 egg yolks to a bowl; reserve egg whites and remaining yolk for another use. Bring a small pan of water to a boil. Add eggshells, and boil 3 minutes. Using a slotted spoon, remove shells, and drain. Scrape out membrane, and discard. Set eggshells aside in an egg carton.
• Put milk, vanilla bean and seeds, and sugar into a medium saucepan; sprinkle with gelatin. Let stand until softened, about 3 minutes. Cook over low heat, stirring until sugar and gelatin are dissolved, about 2 minutes.
• Whisk salt with egg yolks. Slowly whisk in hot milk mixture until combined, and then pour back into saucepan. Cook over low heat, stirring occasionally, until custard is thick enough to coat the back of a spoon, about 3 minutes. Remove vanilla bean. Pour custard through a sieve into a pitcher; discard solids.
• Pour 2 tablespoons custard into each eggshell, and divide remaining custard among six 6-ounce ramekins (alternatively, divide all custard among eight 6-ounce ramekins). Refrigerate until set, about 4 hours.

ORANGE VANILLA EGG CUSTARD

Steps:

• Preheat oven to 300° F. Place six 4-oz. ramekins in a deep baking pan, large enough to hold them with space in between each ramekin.
• in a heavy pot, bring milk to a simmer on medium-low heat and then remove from heat.
• Mix the eggs, yolks, sugar, salt, and vanilla extract in a mixing bowl.
• Add a little bit of the milk to the eggs and whisk to warm the eggs up and then add everything back to the pot and whisk to combine. Add the orange zest and let steep for 5 minutes.
• Divide the mixture evenly among the six ramekins. Place the pan on a rack in the middle of the oven. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.
• Bake 30-35 minutes, or until custards are just set. Remove pan from oven and let custards cool in water bath for about 2 hours.
• Serve at room temperature or chill first. Good with a dollop of sweetened whipped cream.