Description
A silky, stovetop vanilla bean custard that is elegant yet surprisingly simple to make. This gluten-free dessert uses real vanilla beans for deep flavor and requires no baking or water bath.
Ingredients
Scale
- 2 cups heavy cream
- 1 cup whole milk
- 2 large vanilla beans
- 5 large egg yolks
- ½ cup granulated sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon cornstarch (optional, for thicker consistency)
Instructions
- Split the vanilla beans lengthwise and scrape out the seeds. Add both the seeds and empty pods to a medium saucepan.
- Add the heavy cream and whole milk to the saucepan with the vanilla. Heat over medium-low heat until small bubbles form around the edges and steam rises (about 160°F/70°C), stirring occasionally. Remove from heat and let steep for 10 minutes.
- While the cream heats, whisk the egg yolks, sugar, and salt in a mixing bowl vigorously for about 2 minutes until pale yellow and slightly thickened.
- Slowly pour about half of the warm cream mixture into the egg yolks while whisking constantly to temper the eggs. Then, pour the egg mixture back into the saucepan with the remaining cream.
- Return the saucepan to medium-low heat. Stir constantly with a heatproof spatula, scraping the bottom and corners, for 5-8 minutes until the custard thickens to a ‘nappe’ consistency (coats the back of a spoon and holds a line when a finger is drawn through it). The temperature should reach 170-175°F (77-80°C). Do not boil.
- Immediately remove from heat and pour the custard through a fine-mesh strainer into a clean bowl to remove vanilla pod fibers and any cooked egg bits.
- Press plastic wrap directly onto the surface of the custard to prevent a skin from forming. Let cool to room temperature, then refrigerate for at least 2 hours or overnight before serving.
Notes
For a thicker pudding-like consistency, whisk 1 teaspoon of cornstarch with a little cold milk and add it during the cooking step. If using vanilla extract instead of beans, use 2 tablespoons and add it at the very end off the heat. To prevent a skin, plastic wrap must touch the surface of the custard immediately after straining. This custard improves in flavor when made ahead and chilled overnight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: French
Nutrition
- Serving Size: ½ cup
- Calories: 280
- Sugar: 16
- Sodium: 45
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 18
- Protein: 5
Keywords: vanilla bean custard, crème anglaise, stovetop dessert, gluten-free dessert, elegant dessert, homemade custard, vanilla custard recipe