Vanilla Bean Custard
Silky smooth custard made with real vanilla beans. The tiny black specks tell you it's the real thing, and the flavor is absolutely divine. There's something about using actual vanilla beans instead of extract that makes all the difference—the flavor is deeper, more complex, more satisfying.
Custard is one of those desserts that seems simple but requires attention. You have to watch it carefully, stir it constantly, make sure it doesn't curdle. But when you get it right, it's absolutely perfect—smooth and creamy, rich but not heavy, sweet but not cloying.
Ingredients
- 2 cups whole milk
- 1 vanilla bean, split lengthwise
- 4 large egg yolks
- 1/3 cup sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 2 tablespoons butter
Instructions
Heat the milk in a saucepan with the vanilla bean (scrape the seeds into the milk and add the pod too). Bring it just to a simmer, then remove from heat and let it steep for about 15 minutes. Remove the vanilla pod.
In a separate bowl, whisk together the egg yolks, sugar, cornstarch, and salt until pale and thick. Gradually whisk in the warm milk, then return everything to the saucepan.
Cook over medium heat, whisking constantly, until the custard thickens and starts to bubble. This takes about 5-7 minutes. Keep whisking—you want it smooth and thick, but you don't want it to curdle.
Remove from heat and whisk in the butter until smooth. If you see any lumps, you can strain the custard through a fine-mesh sieve. Pour it into serving dishes and cover with plastic wrap directly on the surface to prevent a skin from forming.
Chill for at least 4 hours before serving. The custard will be smooth and creamy, with that distinctive vanilla flavor that only comes from real vanilla beans.
Those little black specks are the sign of quality—they're the seeds from the vanilla bean, and they tell you that this is the real thing, not an imitation. The flavor is warm and complex, with notes that you just can't get from extract.
This custard is perfect on its own, but it's also wonderful as a base for other desserts. You could layer it with fresh fruit, use it as a filling for tarts, or serve it with cookies. However you serve it, it's a dessert that feels both simple and special, comforting and sophisticated.