Stovetop Vanilla Custard
A silky egg and milk custard thickened gently on the stove and finished with vanilla.
Equipment
- heavy saucepan
- Whisk
- Wooden spoon
- Fine sieve
- kitchen thermometer
Ingredients
Main Ingredients
- 2 cup whole milk 2 percent milk also works
- 3 large eggs
- ⅓ cup granulated sugar
- 1 tsp vanilla extract or a little almond extract or orange zest
- 1 pinch salt
Instructions
Cooking
- Warm. Heat the milk in a saucepan over medium low heat until steaming with small bubbles at the edge. Do not let it boil.
- Whisk. Whisk the eggs, sugar, and salt in a bowl until smooth and pale.
- Temper. Slowly pour the warm milk into the eggs while whisking constantly so the eggs do not scramble.
- Thicken. Return everything to the pan over low heat and stir constantly for 5 to 7 minutes, until the custard coats the back of a spoon and reaches 170 F.
- Finish. Remove from the heat, stir in the vanilla, and pour into bowls to serve warm or chilled.
Notes
Substitutions: Use 2 percent milk for a lighter custard, or replace the vanilla with 1/2 tsp almond extract or a little orange zest.
Tips: Strain the custard through a fine sieve for a very smooth finish.
Storage: Cover the surface with plastic wrap and refrigerate for up to 3 days.
Nutrition is calculated for one serving.