Easy Vanilla Custard Recipe

The most tender, fluffy, most delicious, made from simple products! Vanilla custard is a universal custard recipe that everyone can make every time. It prepares quickly and without any hassle. Custard is great for pastries, cakes, and as an independent dessert.
cook time: 20 min
Gavin Tanner
Easy Vanilla Custard Recipe

Nutrition Facts (per serving)

208
Calories
8g
Fat
28g
Carbs
4g
Protein

Ingredients (10 portions)

Basic:

Salt 0.5 tsp
Sugar 100 g
Wheat flour 25 g
Butter 25 g
Milk 300 g
Egg yolks 2 pc
Vanilla sugar 10 g

Recipe instructions

Step 1

Step 1
How to make vanilla custard? Prepare your food. Milk and butter must be fresh, high quality and natural; the taste of the future cream depends on their taste. Choose oil that complies with GOST. You can reduce or increase the amount of sugar depending on your preferences. Don’t be surprised by the addition of salt to the sweet cream — it will only emphasize and make its taste richer.

Step 2

Step 2
Pour the milk into a saucepan or small ladle. Place the milk on the stove over low heat without a lid. There is no need to boil the milk, so as soon as the first bubbles appear, remove it from the heat. Keep an eye on the milk while heating as it may escape. Take a bowl, pour sugar, vanilla sugar into it, add the yolks. Using a whisk, mash the sugar and yolks.

Step 3

Step 3
The mass will be very dense and difficult to knead. So add a tablespoon of warm milk to the bowl. This will make your work easier. You need to try to ensure that the sugar grains dissolve completely. Then the structure of the cream will be more uniform. Warm milk will do this faster.

Step 4

Step 4
Add wheat flour to the future cream. Mix the mixture thoroughly with a whisk so that there are no lumps.

Step 5

Step 5
This is what the future custard should look like at this stage.

Step 6

Step 6
Start adding hot milk to the cream in small portions, thoroughly stirring the mixture with a whisk. Add the milk completely in three to four stages.

Step 7

Step 7
Then pour the cream into the same saucepan in which the milk was heated, and, with constant stirring (this is very important!!!), bring it until thickened over low heat. If you leave the cream for a long time without stirring, it runs the risk of becoming lumps and burning to the bottom, which will be irrevocably spoiled.

Step 8

Step 8
Bring the cream to such a consistency that it adheres well to a culinary spatula. For this I needed to cook it for about five minutes. Remove the cream from the heat, then add salt and butter at room temperature. Stir the cream until completely homogeneous.

Step 9

Step 9
Cool the cream — first at room temperature, then in the refrigerator. It will become thicker as it cools. To prevent a crust from forming on the surface of the cream, I recommend covering it directly in the saucepan with an ordinary thin cellophane bag (or cling film) in contact — that is, as tightly as possible to the surface of the cream. The cream is ready. Bon appetit!

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