Vanilla custard
Indulge in the creamy goodness of homemade Vanilla Custard! Made with light sour cream, rich egg yolks, and a hint of vanilla, this delightful dessert is perfectly sweetened and thickened to perfection. Easy-to-follow recipe with simple ingredients for a classic, comforting treat.
- 29 Mar 2024
- Cook time 15 min
- Prep time 10 min
- 2 Servings
- 5 Ingredients
Vanilla custard is a classic dessert that is wonderfully creamy and rich, making it a perfect treat for any occasion. With a few simple ingredients like sour cream, vanilla extract, egg yolks, sugar, and corn flour, you can create a delicious, homemade vanilla custard that will impress your family and friends.
Ingredients:
Instructions:
- Gather and measure all the ingredients to ensure you have everything ready before you start cooking.
- Separate the egg yolks from the whites, placing the yolks in a medium-sized mixing bowl. (You can save the egg whites for another recipe.)
- Add the sugar to the egg yolks in the mixing bowl.
- Use a whisk to beat the egg yolks and sugar together until the mixture becomes pale and slightly fluffy.
- Sprinkle the corn flour into the egg and sugar mixture.
- Continue to whisk until the corn flour is fully incorporated and the mixture is smooth.
- In a separate bowl, mix the light sour cream and vanilla extract until well combined.
- Gradually add the sour cream and vanilla mixture to the egg mixture, pouring slowly and whisking constantly to avoid curdling the eggs.
- Pour the combined mixture into a medium saucepan.
- Cook over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula to ensure the mixture doesn’t stick to the bottom of the pan or form lumps.
- Continue to cook until the custard thickens enough to coat the back of the spoon. This should take about 5-10 minutes.
- To check if the custard is done, run your finger through the coating on the back of the spoon. If it leaves a clear trail, the custard is ready.
- Remove the saucepan from heat and continue to stir for another minute to prevent any residual cooking.
- Pour the custard into a bowl or individual serving dishes.
- Optionally, you can place a piece of plastic wrap directly on the surface of the custard to prevent a skin from forming.
- Allow the custard to cool to room temperature.
- Once cooled, transfer to the refrigerator to chill for at least 2 hours before serving.
- Serve the chilled vanilla custard on its own or with your favorite toppings, such as fresh berries, caramel sauce, or whipped cream.
Tips:
- Ensure you whisk the egg yolks and sugar until the mixture becomes pale and thick for the best texture.
- Gradually add the hot milk to the egg mixture to prevent the eggs from curdling.
- Cook the mixture over medium heat, stirring constantly to avoid lumps forming.
- Strain the custard through a fine mesh sieve to achieve a smooth, velvety consistency.
- Allow the custard to cool with a plastic wrap directly on its surface to prevent a skin from forming.
Enjoy your luscious, homemade vanilla custard warm or chilled, either on its own or as a delightful accompaniment to other desserts. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to become a favorite thanks to its simplicity and delightful flavor.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 350kcal | 14% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 0.32g | 1% |
| Sugar 27g | 26% |
| Fat | |
| Fat 18g | 22% |
| Saturated 7g | 25% |
| Cholesterol 570mg | - |
| Vitamins | |
| Vitamin A 230ug | 25% |
| Choline 430mg | 77% |
| Vitamin B1 0.15mg | 13% |
| Vitamin B2 0.32mg | 24% |
| Vitamin B3 0.47mg | 3% |
| Vitamin B6 0.20mg | 12% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 1.15ug | 48% |
| Vitamin C 0.34mg | 0% |
| Vitamin E 3.00mg | 20% |
| Vitamin K 0.55ug | 0% |
| Minerals | |
| Calcium, Ca 120mg | 9% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 1.77mg | 16% |
| Magnesium, Mg 9mg | 2% |
| Phosphorus, P 230mg | 19% |
| Potassium, K 150mg | 4% |
| Selenium, Se 30ug | 55% |
| Sodium, Na 54mg | 4% |
| Zinc, Zn 1.41mg | 13% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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