Simple and Basic Homemade Vanilla Custard (Ready in Just 10 Minutes!)

Simple Vanilla Custard is a basic pastry preparation used above all as a filling for cream puffs, croissants, sponge cakes and tarts, but also puff pastry or fried desserts. To prepare it, all you need are eggs, milk, sugar, cornstarch and vanilla: a few ingredients for a velvety, shiny and, above all, irresistible cream.

What we propose to you is for us the best recipe for custard, which ensures a result like in a pastry shop.

What is Custard?

Custard has a rich history that dates back to ancient times. The Romans were among the first to recognize the binding properties of eggs, creating early versions of custard by combining milk, eggs, and honey. During the Middle Ages, custard evolved into a popular filling for pastries and tarts across Europe. The term "custard" itself originates from the French word "croustade," referring to a tart with a crust, which is derived from the Italian "crostata" and ultimately the Latin "crustāre." As culinary techniques advanced, custard became a fundamental component in pastry making, serving as the base for numerous desserts such as crème brûlée, flan, and various cream-filled pastries. Its versatility and creamy texture have solidified its status as a staple in both sweet and savory dishes worldwide.

The 3 Main Types of Custard

Custard, a classic preparation in pastry, comes in three main types.

Stirred custards, like crème anglaise, are cooked gently on the stovetop while constantly stirring to prevent curdling. They have a pourable consistency and are often used as sauces or bases for ice cream.

Baked custards, such as crème brûlée or flan, are typically cooked in a water bath in the oven, resulting in a firmer texture due to the slow, even heat.

Finally, set custards, like pastry cream, incorporate thickeners such as cornstarch or flour, giving them a thicker consistency ideal for filling pastries like éclairs and tarts.

Pro Tips for The Best Custard

• The secrets to making it at home are few and simple: you use only the egg yolks, since the egg whites interfere with the consistency of the cream, making it too compact, and whole milk, which ensures a fuller and more intense flavor. Avoid artificial extracts if possible.
• To thicken, you can choose corn starch or rice starch; we do not recommend flour, which often gives an unpleasant floury aftertaste.
• If you notice that the custard has hardened too much in the refrigerator and is no longer smooth and velvety when you use it, whip it for a few moments with an electric whisk or mix it with a hand whisk: it will be as if it were just made.
• Gradually add the hot milk mixture to the beaten eggs while whisking constantly. This prevents the eggs from scrambling and ensures a smooth consistency.
• Avoid high heat to prevent curdling. Gently cook the mixture, stirring constantly, to maintain even heat distribution.

What's The Difference Between Vanilla Pudding and Custard?

Custard is traditionally thickened by eggs, which give it a rich, creamy texture and a natural flavor. Vanilla pudding, on the other hand, is typically thickened with cornstarch or other starches, and often uses less or no eggs, resulting in a slightly lighter and starchier consistency.

Why Are There Lumps in My Custard and How Can I Fix Them?

Lumps in custard form when the eggs cook too quickly or unevenly, often due to high heat, insufficient stirring, or adding hot milk too fast. To prevent this, cook over gentle, even heat, whisk constantly to avoid hot spots, and temper the eggs by gradually adding the hot liquid while stirring. If lumps do form, you can fix them by straining the custard through a fine mesh sieve or blending it briefly with an immersion blender to restore its smooth, creamy texture.

What Can I Use Vanilla Custard For?

Custard is incredibly versatile and serves as a base or filling in many desserts. It’s used to fill pastries like éclairs, tarts, and cream puffs, layered in trifles or parfaits, or served as a dessert sauce (crème anglaise). Custard also shines in baked dishes like crème brûlée and flan, or as the foundation for ice creams.

Can I Make Vanilla Custard Ahead of Time?

You can! It should be stored in an airtight container in the refrigerator for up to 3 days. To prevent a skin from forming, press plastic wrap directly onto the surface. Before using, whisk the custard to restore its smooth consistency, as it may thicken or develop a slight crust when chilled.

Can Vanilla Custard be Frozen?

Custard can be frozen for up to a month, but it may not retain its original smooth texture after thawing, as the freezing process can cause it to separate or become grainy. If you freeze custard, store it in an airtight container, and thaw it slowly in the refrigerator, preferably overnight. After thawing, whisk it well or blend it briefly to help restore its consistency.

How to Store Vanilla Custard

The custard can be stored in the refrigerator , in an airtight container or covered with cling film, for 2-3 days maximum.

How to Make Vanilla Custard

To prepare our simple custard, start by heating the milk in a saucepan together with the grated lemon zest and vanilla pod.

Meanwhile, beat the egg yolks and sugar with an electric whisk until the mixture becomes frothy.

Then add the cornstarch (or rice starch) and continue to whisk until it is perfectly incorporated.

Now pour the whipped egg mixture directly into the pan with the hot milk.

Wait for the milk to incorporate the mixture: you will understand this from the bubbles that will form all around.

At this point, stir vigorously with a hand whisk: a few seconds and the cream will be ready.

Transfer it to a baking tray to let it cool down faster, then cover it with cling film in contact with the cream, so as to prevent the annoying film from forming on the surface.

Your custard is ready: enjoy it as you prefer!