Creamy Custard with Vanilla (Print View)
Silky custard infused with natural vanilla, smooth texture, perfect for desserts or pairing with fruits and pastries.
# What You'll Need:
→ Dairy
01 - 2 cups whole milk
02 - 1 cup heavy cream
→ Eggs
03 - 4 large egg yolks
→ Sweetener
04 - 1/2 cup granulated sugar
→ Flavoring
05 - 1 vanilla bean, split and seeds scraped or 2 tsp pure vanilla extract
→ Salt
06 - Pinch of fine sea salt
# Step-by-Step Directions:
01 - Preheat oven to 300°F. Arrange four 6-oz ramekins in a deep baking dish.
02 - Combine milk, heavy cream, and vanilla bean seeds plus pod in a medium saucepan. Warm over medium heat until just simmering, then remove from heat. If using vanilla extract, stir it in now.
03 - In a mixing bowl, whisk egg yolks, sugar, and salt until pale and slightly thickened.
04 - Gradually add hot milk mixture to egg yolks, whisking constantly. Discard the vanilla pod if used.
05 - Pass the combined mixture through a fine mesh sieve into a large bowl or measuring cup for a smooth texture.
06 - Divide the custard evenly among the prepared ramekins.
07 - Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins.
08 - Bake for 30 to 35 minutes, until the custard is set but slightly jiggly in the center.
09 - Remove ramekins from water bath carefully. Let cool to room temperature, then cover and refrigerate at least 2 hours before serving.
# Expert Suggestions:
01 -
- The real vanilla bean gives you that sophisticated fleck and flavor that extract simply can't match, and guests always notice.
- It's surprisingly forgiving once you understand that "set but still wobbly" means you've nailed it perfectly.
- Four servings means you're likely making this for people you actually care about, and it tastes like you spent hours when it took maybe fifteen minutes of active work.
02 -
- If you see a skin forming on top during cooling, it's not a mistake—it's actually a sign of proper custard, and you can peel it off if you prefer a smooth surface.
- The wobble is everything; even five minutes too long in the oven transforms delicate custard into scrambled eggs in ramekin form, so watch closely at the 30-minute mark.
03 -
- If you don't have a vanilla bean, two teaspoons of real vanilla extract added after heating is absolutely acceptable, though the visual beauty and flavor are slightly different.
- A strip of lemon zest simmered with the milk and removed before combining with eggs adds a whisper of brightness without tasting obviously citrus—it's my secret weapon for elevating the entire dish.