Classic Vanilla Custard with Variations
Classic Vanilla Custard is also called “Custard Sauce.”
Custard is more delicate than pudding as it relies only on eggs as a thickener, whereas pudding relies on a thickener.
Classic Vanilla Custard with Variations
Classic Vanilla Custard is also called “Custard Sauce.”
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
- 2 1/4 cups milk
- 1/2 vanilla bean or 2 teaspoons vanilla extract
- 8 egg yolks
- 1/3 cup granulated sugar
Instructions
- If using a vanilla bean, split it lengthwise, then scrape with the back edge of a knife and add to the cream – seeds, pod and all. If you are using vanilla extract, add it after cooking.
- In a heavy saucepan, barely boil the milk and the prepared vanilla bean.
- Meanwhile, set a large fine mesh strainer over a bowl set in a larger bowl of ice.
- In the top of a double boiler, whisk the yolks and sugar by hand or with a portable electric mixer until thick and smooth, about 30 seconds.
- Slowly whisk in the hot milk and vanilla bean. Cook in the double boiler set over simmering water, stirring gently and constantly all around the bottom and corners with a wooden spatula. Eventually the foam will subside. The Creme Anglaise is done when it coats a wooden spoon without bare spots, 12 to 15 minutes.
- Immediately pour through the strainer. If you are using vanilla extract, add it now.
- Pour custard into individual dessert bowls or into a large serving bowl. Cover bowls with plastic wrap and chill. Custard sets in 4 to 6 hours, depending on the size of the container.
- Serve warm or cold.
Notes
Classic Almond Custard: Replace vanilla extract or vanilla bean with an equal amount of almond extract.
Classic Bourbon Custard: Halve or omit vanilla flavoring and gently stir in 2 teaspoons Kentucky bourbon if serving warm, 1 tablespoon if serving cold.
Classic Brandy Custard: Halve or omit vanilla flavoring and gently stir in 2 teaspoons randy if serving warm, 1 tablespoon brandy if serving cold.
Classic Rum Custard: Halve or omit vanilla flavoring and gently stir in 2 teaspoons dark rum if serving warm, 1 tablespoon dark rum if serving cold.
You can use any of the following spirits by using the amounts shown above: Creme de Banana, Creme de Menthe, Southern Comfort, amaretto or Grand Marnier.
Photo credit: 97092379@N04 / CC BY
