Vanilla Custard isn’t like your everyday pudding. Not even slightly. It’s smoother, silkier, more indulgently creamy, with just the right amount of sweetness. Vanilla Custard is what you serve alongside fresh fruit or a homemade olive oil cake. It’s the height of luxury in dessert form, yet there is also something charmingly rustic about it. Let yourself melt into the texture and floral vanilla taste of Vanilla Custard!

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  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 egg yolks
  • 2 3/4 cups milk
  • 3/4 cup light cream
  • 2 tablespoons butter or margarine
  • 1 teaspoon vanilla extract
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Step 1 –Whisk the granulated sugar and the cornstarch together in a medium saucepan before putting the mixture on the stove.

Step 2 –Add the egg yolks, the milk, and the cream, whisking to combine.

Step 3 –Heat the mixture over medium-low heat while whisking constantly until the mixture starts to boil, about 15 minutes. Do not stop whisking for any reason during this time, otherwise the egg yolks will scramble.

Step 4 –Let bubble while whisking for 1 minute.

Step 5 –Transfer the saucepan from the heat and stir in the butter and the vanilla.

Step 6 –Pour the mixture into a medium bowl.

Step 7 –Cover the custard with plastic wrap, allowing the plastic wrap to rest on the surface of the custard to prevent it from forming a skin.

Step 8 –Refrigerate for at least 2 hours.

Step 9 –Serve chilled.