Vanilla Custard

August 1, 2012 / By Foodland

Vanilla Custard

Chef Keoni Chang shares how to prepare this delicious custard from scratch!
Course Dessert
Servings 3 Cups


  • 4 large egg yolks
  • 3 cups half and half
  • 0.5 teaspoon pure vanilla extract
  • 0.666667 cup Granulated Sugar
  • 0.333333 cup cornstarch
  • 0.25 teaspoon Salt
  • 2 tablespoons unsalted 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.)
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