Custard is made by gently cooking milk or cream with egg yolks, sugar, and flavoring (usually vanilla) until it thickens into a smooth, silky sauce or pudding-like dessert. It’s all about slow heat and constant stirring so the eggs set without scrambling.

Quick Scoop

Basic ingredients

  • Milk or cream (or a mix of both) for richness
  • Egg yolks to thicken and give that classic custard texture
  • Sugar for sweetness
  • Vanilla (extract, paste, or pod) for flavor
  • A pinch of salt to balance the taste

Simple stovetop method

  1. Gently heat the milk/cream with vanilla and a pinch of salt until it’s hot and steamy but not boiling.
  2. In a separate bowl, whisk egg yolks with sugar until slightly thick and pale.
  3. Slowly pour some of the hot milk into the yolk mixture while whisking (this is called tempering, it stops the eggs from scrambling).
  4. Pour everything back into the pan and cook over low to medium heat, stirring constantly with a wooden spoon or spatula.
  5. Keep cooking until it thickens enough to coat the back of the spoon; if you run your finger across the spoon, it should leave a clear line.
  6. Take it off the heat immediately; you can strain it through a sieve for extra smooth custard.
  7. Serve warm over puddings, pies, or cake, or chill it to serve as a dessert on its own.

Helpful tips

  • Use low to medium heat; high heat is what usually causes scrambled, grainy custard.
  • Constant stirring helps it cook evenly and prevents it catching on the bottom of the pan.
  • If it starts to get lumpy, quickly take it off the heat and whisk vigorously; sometimes you can save it by straining.
  • For thicker custard, use more yolks or a little cornstarch; for a pourable sauce, use fewer yolks and more milk.

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