How to Make Vanilla Bean Custard - Curly Girl Kitchen (2024)

A classic recipe for vanilla bean custard that’s creamy, rich and flecked with real vanilla bean. Whether you call it vanilla custard, pudding or pastry cream, you’ll love this easy recipe. With whole milk, cream, egg yolks and a touch of butter, this vanilla custard recipe makes an elegant and delicious dessert that you can serve all on its own, with fruit crumbles, or as a filling in cakes, pies and doughnuts.

Looking for more essential recipes? Be sure to read how to make perfect pie dough and how to make perfect American buttercream.

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Why You’ll Love This Recipe

Quick and Easy to Make. This vanilla bean custard recipe is so easy, made with simple ingredients, and comes together in just ten minutes!

Delicious Warm or Cold. Custard is really fabulous warm, but it’s just as good when it’s chilled. So you can enjoy it right away, or let it chill for a bit in the refrigerator.

Versatile. There are so many uses for a batch of homemade vanilla custard! From tarts and pies to trifles and doughnut fillings, there are dozens of delicious ways you can use this classic recipe.

How to Use Vanilla Bean Custard

• Serve the custard warm or chilled with fresh berries, stone fruit, cinnamon apples or poached pears for a simple but elegant dessert.
• Layer it with cake and whipped cream for a trifle.
• Spoon it onto a warm fruit crisp or crumble instead of ice cream (see my rhubarb crumble and custard recipe).
• Make a cream pie, like this banana cream pie and coconut cream pie.
• Use it as a filling for doughnuts or cake.
• Layer it with vanilla wafer cookies and sliced bananas for a fabulous homemade banana pudding.
• Make a custard tart topped with fresh fruit.
• Make a thinner, pourable custard, known as a crème anglaise, to serve with pound cake or bread pudding.

TIP: Be sure to see the FAQs section below for information on adjusting the corn starch for a thicker or thinner custard, depending on what you plan to use it for.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

• Sugar. Granulated sugar sweetens the custard. You don’t need a lot of sugar, since the richness of the milk and egg yolks and the flavor of the vanilla bean should be the star.
• Corn Starch. Thickens the custard.
• Salt. Balances the sweetness and enhances the flavors.
• Egg Yolks. Adds richness and body.
• Milk + Cream. Use whole milk and heavy whipping cream for the richest, creamiest flavor.
• Vanilla Bean. Nothing beats the flavor of a fresh vanilla bean, and the little black specks in the custard are gorgeous.
• Butter. Adds richness and flavor.

Instructions

• In a saucepan, whisk together the sugar, corn starch and salt.
• Whisk in the egg yolks until smooth, then gradually whisk in the milk and cream. It’s important to whisk the liquid in slowly, so the corn starch doesn’t get clumpy.

• Use a paring knife to split the vanilla bean lengthwise, and scrape out the seeds. Whisk the vanilla bean seeds into the custard.

• Cook the custard over medium heat, whisking constantly, until the custard begins to thicken and bubble – this should take about 8-10 minutes. Once it begins to bubble, continue to cook for 1 full minute while whisking.
• Remove from the heat and whisk in the butter.

• Lastly, strain the custard to remove any bits of cooked egg. Set a fine mesh strainer over a bowl and press the custard through the strainer.
• Enjoy the custard warm, or chill it to eat cold.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!

Frequently Asked Questions

Will low fat milk or non-dairy milk work in this recipe?

You could use low fat milk instead of whole milk, but the custard won’t taste as creamy. Definitely do not use skim milk, which is too watery. I use canned unsweetened coconut milk to make my coconut cream pie, which is fabulous. I haven’t tested any other non-dairy milks.

Where do you buy your vanilla beans?

I buy these Tahitian vanilla beans, which are so affordable and perfect for baking. After scraping the seeds out, I will often use the leftover beans to make homemade vanilla extract. Sometimes I dry the bean and grind it into vanilla powder, which is fantastic in cakes, or sprinkled on top of baked goods or even pancakes as a finishing touch.

Can I use vanilla bean paste or vanilla extract instead of real vanilla beans?

You can certainly use 1-2 teaspoons of vanilla bean paste or a good-quality vanilla extract instead of real vanilla beans.

Is this custard thick enough for a pie?

See the next question.

How much corn starch should I use to thicken the custard for different uses?

• The amount of corn starch in today’s recipe will thicken the custard to a pretty thick pudding-like consistency, although it’s not quite enough to slice cleanly for a pie. For pie filling (as well as for filling doughnuts and layer cakes), increase the corn starch to 2 1/2 tablespoons, although you’ll probably want to multiply the whole recipe by 1 1/2 – 2x for a fuller pie or tart. You should let the custard cool slightly, then spread the warm custard into your pre-baked pie shell to let it set and chill. Wait until you’re ready to serve your pie to top it with fruit or whipped cream. Be sure to see these recipes for vanilla bean custard tart, coconut cream pie and banana cream pie to see how I made and assembled the custard in the pies.
• For a more “spoonable” custard for serving with fruit crisps and crumbles or to use in a trifle, decrease the corn starch to 1 – 1 1/2 tablespoons.
• It’s important to note that the thickening properties of corn starch can only be activated by heat. Once it starts to bubble and thicken, you must continue to cook and whisk it for a full minute to activate the corn starch and fully thicken the custard.
• After the custard chills, if you find that it’s too thick for your project, simply whisk in some cold whole milk 1-2 tablespoons at a time, until it’s thinned to your preference.

Do you have a chocolate custard recipe?

I sure do! Be sure to check out these recipes for dark chocolate pudding and chocolate cream pie.

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