Creamy Custard Vanilla Flavor (Printable version)
Silky vanilla custard with smooth, rich texture and subtle sweetness for an elegant dessert moment.
# What you need:
→ Dairy
01 - 2 cups whole milk
02 - 1/2 cup heavy cream
→ Eggs
03 - 4 large eggs
→ Sweeteners
04 - 1/2 cup granulated sugar
→ Flavorings
05 - 1 1/2 teaspoons pure vanilla extract
06 - Pinch of salt
# How To:
01 - Preheat the oven to 325°F. Bring a kettle of water to a boil.
02 - In a medium saucepan, combine whole milk and heavy cream. Warm over medium heat until steaming but not boiling, then remove from heat.
03 - In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until combined thoroughly without frothing.
04 - Slowly whisk the warm milk mixture into the egg mixture in small increments to temper the eggs.
05 - Pour the combined mixture through a fine sieve into a large measuring jug to remove any solids.
06 - Divide the custard evenly into four ramekins, each holding 6 ounces.
07 - Place the ramekins inside a deep baking dish. Carefully pour boiling water into the dish until it reaches halfway up the sides of the ramekins.
08 - Transfer the baking dish to the oven and bake for 35 to 40 minutes, or until the custards are just set with a slight wobble in the center.
09 - Remove ramekins from the water bath and allow to cool to room temperature. Refrigerate for at least 2 hours before serving.
# Expert Advice:
01 -
- This custard feels like a little secret indulgence that you can easily make at home without fuss
- The perfect balance of rich creaminess and delicate vanilla makes it impossible to resist
02 -
- Tempering the eggs with the warm milk is the trick to avoiding a curdled texture
- Straining the custard mix makes the difference between lumpy and silky smooth
03 -
- Use a kitchen thermometer to keep the milk mixture below boiling, around 180°F (82°C) is perfect
- Cover the custards loosely with foil during baking to avoid unwanted crust forming on top