Vanilla Custard


Vanilla Custard


  • 2 cups whole milk
  • 6 egg yolks
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract


  • In a medium saucepan, heat the milk over medium heat until it's just about to boil. Remove from heat.
  • In a separate bowl, whisk the egg yolks and sugar together until they're light and fluffy.
  • Gradually pour the hot milk into the egg yolk mixture, whisking constantly. Be careful not to add the milk too quickly, or you'll end up with scrambled eggs!
  • Pour the mixture back into the saucepan and place it over medium heat.
  • Stir the mixture constantly with a wooden spoon, making sure to scrape the bottom of the pan to prevent the custard from burning.
  • Continue cooking the custard until it thickens enough to coat the back of the spoon. You'll know it's ready when you can draw a line through the custard on the spoon and it stays put.
  • Remove the pan from the heat and stir in the vanilla extract.
  • Strain the custard through a fine-mesh sieve to remove any lumps or cooked egg bits.
  • Transfer the custard to a bowl and cover it with plastic wrap, making sure the wrap touches the surface of the custard to prevent a skin from forming.
  • Chill the custard in the refrigerator for at least 2 hours, or until it's completely chilled.


Serve the custard on its own or use it as a filling for pies, tarts, or other desserts. Enjoy!


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