The most delicious and easy homemade custard you will ever have, made from scratch. No special equipment and normal household ingredients. Let’s go!
I’m working on a series of things I no longer buy at the store because I can save money if I make it myself, and it tastes better that way….This made from scratch custard is one of my favorites. My only complaint is the batch is way too small. We eat it all in one sitting. To remedy this, I usually double the recipe so it lasts at least 24 hours….therefore I have no shelf life suggestions for you. It’s always gone right away. I have tried freezing it, and it got a weird texture and kinda separated, so I don’t recommend that.
Anyway, here it is, my GLORIOUS HOMEMADE VANILLA CUSTARD.
INGREDIENTS
- 2 cups whole milk
- 2 teaspoons vanilla extract (this Mexican vanilla is the BEST)
- 1/3 cup sugar
- ¼ tsp salt
- 4 Large egg yolks, room temperature works best, but don’t sweat if your eggs are cold
- ¼ cup corn starch
INSTRUCTIONS
- Get milk heating in a saucepan to a low simmer (I use a 2.5qt stainless steel pot). Do not let it boil, just heat until little bubbles form around the edges.
- Get your storage container(s) ready. This glass bowl with lid, or single serve containers are what I use.
- Mix sugar, cornstarch, and salt in your stand mixer bowl, give it a little whisk with the wire whisk attachment. Then add the egg yolks. Blend until it is a pale yellow.
- Slowly pour your warmed milk into the egg mixture a little at a time with the mixer running on low speed. I put mine on setting 2. Blend until it’s mixed.
- Transfer everything back into the saucepan, using a spatula to get it all, even the stuff that got missed by the mixer.
- Add the vanilla. Heat over medium heat, whisking nonstop until it starts to thicken. If you stop whisking, you’ll end up with scrambled egg chunks, so keep whisking. Never stop.
- As soon as you feel the mixture setting up, pour it into your bowl. It will continue to thicken so the faster you do this, the smoother your custard will turn out. If you end up with inconsistency of some being thick and some thin, just whisk it all together until it’s all smooth.
- You did it! Refrigerate and enjoy!
You can easily turn this into chocolate custard by adding ¼ cup unsweetened cocoa powder at step 6 when you add the vanilla. So delicious.
Pudding cups were already expensive to buy (in my frugal opinion), but with the rising cost of groceries these days, making this custard and putting it into single serve containers is way more affordable, not-to-mention tastier AND healthier. I love knowing what’s in my food, don’t you?
Let me know in the comments if you love this as much as we do, and if you want more of my recipes and savvy swaps, follow me on Facebook or Pinterest.
Be well friend!
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