Vanilla Custard

Chef Keoni Chang shares how to prepare this delicious custard from scratch!



Adjust Servings

Recipe CategoriesDesserts


4eachlarge egg yolks
3Cuphalf and half
1⁄2Teaspoonpure vanilla extract
2⁄3CupGranulated Sugar
2Tablespoonunsalted butter


  1. Prepare an ice bath ( a large bowl with ice and water); set aside.
  2. In a bowl, lightly whisk egg yolks; set aside.
  3. In a saucepan, whisk together milk, granulated sugar, cornstarch, and salt. Bring to a simmer (do not boil), and cook, whisking constantly, 3 to 4 minutes. The cornstarch will thicken the mixture.
  4. Temper the hot mixture into the eggs. Start by whisking a quarter of hot-milk mixture into egg yolks. Then whisk in remaining milk mixture.
  5. Add in vanilla extract. Strain into a clean saucepan, and cook over medium-high heat, whisking constantly, until custard is thick and bubbles appear in center, 2 to 3 minutes.
  6. Stir in the butter.
  7. Transfer to a medium bowl, and cover with plastic wrap, pressing it directly onto surface to prevent a skin from forming.
  8. Set in ice bath until completely chilled, 30 to 35 minutes. (Filling can be kept in refrigerator, covered with plastic wrap, up to 1 day.)


Login or register to post comments