Description
This Drinking Custard recipe offers a rich and creamy dessert perfect for sipping or serving in small bowls. Made with whole milk, egg yolks, sugar, and vanilla, it delivers classic custard flavor and a smooth, velvety texture that’s sure to comfort and delight.
Ingredients
Custard Ingredients
- 2 quarts whole milk (8 cups)
- 1 cup granulated sugar
- 8 large egg yolks
- 2 teaspoons vanilla bean paste or 2 vanilla beans
Instructions
- Combine ingredients: In a heavy saucepan, whisk together the whole milk, egg yolks, and sugar until well combined. If using vanilla beans, split them lengthwise and scrape out the seeds. Add both the seeds and the pods to the saucepan. If using vanilla bean paste, hold off on adding it until the later step.
- Cook the custard: Place the saucepan over medium heat and cook the mixture, stirring regularly, until it thickens and coats the back of a spoon, reaching about 185°F (85°C). This process ensures the egg yolks are gently cooked without curdling. If using vanilla bean paste, stir it in now.
- Strain and cool: Remove the custard from heat and strain it through a fine-mesh sieve to remove any vanilla pod pieces and any curdled egg solids for a smooth texture. Allow the custard to cool, then refrigerate it until chilled, typically for at least 2 hours.
Notes
- Use a heavy-bottomed saucepan to prevent scorching the custard while cooking.
- Constant stirring is important to avoid the eggs scrambling in the hot milk.
- Straining ensures the custard is silky and free of lumps or vanilla pod bits.
- This custard can be served cold as a drinking dessert or slightly warmed for a cozy treat.
- Vanilla bean paste adds convenience and similar flavor if vanilla beans are unavailable.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
