Easy Custard
This homemade vanilla custard is silky, creamy, and super easy to make! Watch the video below to see how I make it in my kitchen (and how I serve it up both warm and cold!).
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup heavy cream
- 1 cup whole milk
- 5 large egg yolks
- 2 tablespoons honey
- 2 teaspoons cornstarch, arrowroot powder, or tapioca flour
- 1 teaspoon vanilla extract
Instructions
- 1
Heat the cream. Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.
- 2
Temper the eggs. Whisk the egg yolks, honey, arrowroot powder, and vanilla in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl. Don't pour too fast or the eggs will curdle.
- 3
Stir together. Return the tempered egg mixture to the saucepan and stir together over medium-low heat for 1 to 3 minutes, or until the custard is slightly thickened. Note: the custard will continue to thicken once removed from the heat.
- 4
Serve. You can serve the custard warm drizzled over cake, pie or other desserts or you can chill it and serve cold. If chilling, transfer the custard to a bowl and cover the top (so that it's touching the custard) with plastic wrap to prevent a skin from forming. Chill for 4 hours or overnight. Then, spoon individual servings in glasses to serve.