Classic Silky Smooth Custard (Print View)

A silky smooth custard with rich vanilla notes, ideal served warm or chilled for a comforting finish.

# What You'll Need:

→ Dairy

01 - 2 cups whole milk
02 - 1/2 cup heavy cream

→ Eggs

03 - 4 large egg yolks

→ Sweetener

04 - 1/3 cup granulated sugar

→ Flavoring

05 - 1 teaspoon pure vanilla extract

→ Optional

06 - Pinch of salt

# Step-by-Step Directions:

01 - In a medium saucepan, gently heat the milk and heavy cream over medium heat until steaming but not boiling.
02 - In a bowl, whisk together egg yolks, granulated sugar, vanilla extract, and salt until pale and creamy.
03 - Slowly pour the warm milk mixture into the egg yolks while whisking constantly to avoid curdling.
04 - Transfer the combined mixture back to the saucepan and cook over low heat, stirring continuously with a wooden spoon or spatula until it thickens enough to coat the back of the spoon, approximately 8 to 10 minutes. Avoid boiling.
05 - Remove from heat and strain through a fine mesh sieve into a clean bowl to achieve a smooth texture.
06 - Serve immediately warm or cover with plastic wrap and refrigerate for at least 2 hours to serve chilled.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent half an hour.
  • Silky, luxurious, and naturally elegant whether served warm with a drizzle of caramel or chilled for a cool afternoon treat.
  • Works for last-minute dinner parties because you can make it ahead and let it chill while you handle everything else.
02 -
  • Low heat is non-negotiable; I learned this the hard way by burning the bottom of the custard when I thought medium-low was the same as low.
  • Whisking the eggs with sugar makes an enormous difference in how forgiving and smooth the final custard becomes.
  • If your custard looks slightly lumpy, the sieve will save you; never skip that final straining step.
03 -
  • For extra richness, replace the milk entirely with heavy cream, but add a touch of cornstarch to help it thicken properly.
  • Keep your sieve and bowl ready before you start cooking so straining happens immediately while the custard is at its smoothest.

Go Back