Easy Creamy Vanilla Custard

Easy Vanilla Custard, Kiku Corner  Easy Vanilla Custard, Kiku CornerEasy Vanilla Custard, Kiku Corner

When our mom was a little girl in rural Germany, one of her chores was to make her older brother vanilla pudding after school. He was three years older so I don’t know why he couldn’t make it himself – it was so easy since the custard she made was from a powdered mix in an envelope. This custard, however, is enriched with egg yolks and butter and infused with real vanilla, so I’m sure it beats anything from a packet.

This is a quick and easy vanilla custard that I whipped up to be used in the trifle I made for our family’s Christmas dinner, but you can just as well enjoy it as is.

I used all my vanilla beans to make vanilla extract, but if you’ve got a bean hanging around, you can scrape the seeds into the milk to infuse. If not, you can use any good quality vanilla extract.

You can use this vanilla custard in a trifle as I did, as a cake filling, or with berries as a simple dessert.

Easy Vanilla Custard
 
Author:
Recipe type: Dessert
Serves: 2.5 cups
Prep time:
Cook time:
Total time:
 
Ingredients
  • 4 egg yolks
  • 2 cups milk
  • ¼ cup sugar
  • ¼ cup cornstarch
  • ½ tsp salt
  • 2 Tbsp butter
  • 1 tsp good quality vanilla extract
Instructions
  1. In a medium bowl, whisk the egg yolks with ½ cup milk, sugar, cornstarch, and salt.
  2. In a double boiler, heat 1½ cups milk until steaming.
  3. In a steady stream, whisk the hot milk into the egg yolk mixture.
  4. Return the mixture to the double boiler and stir continuously over medium heat. The custard will slowly warm up, then thicken all of a sudden. Remove from the heat.
  5. Stir in the butter and vanilla extract.
  6. Let cool.

Easy Vanilla Custard, Kiku Corner

 

Meinhilde's Signature, Kiku Corner