This Vanilla Bean Custard recipe is rich, creamy and super flavorful. It’s versatile and can be used in dozens of different recipes. And the benefit of using whole vanilla pods in the recipe is learning how to make vanilla sugar with your leftovers. A perfect Vanilla Bean Custard recipe.
Yup, that’s what we’re making today. It will be featured in the Fresh Fruit Tartlets we’re having at our dessert party next week! Yesterday, we prepared the Ganache, which is now wrapped and waiting in the fridge. The party is going to be great, so don’t miss it!
What makes this Vanilla Bean Custard recipe so perfect?
Could be its sweetness? Or maybe just how creamy it is? Perhaps it’s the incredible essence of vanilla? I’m pretty sure it’s a combination of these, but you be the judge.
While I usually make this for my fruit tarts, it’s absolutely unbelievable on its own.
Unbelievable, I tell you!
This is also the perfect time to make Vanilla Sugar, so whatever you do, don’t discard your empty, soaked vanilla pods!
It’s so easy to learn how make to make vanilla sugar — and this is the perfect opportunity to get started.
How to Make Vanilla Sugar
After you’re done with this recipe, rinse and dry your empty vanilla pods and add them to a container of granulated sugar — of any amount. (If the pods haven’t been in any liquid, there’s no need to rinse them.) I’ve been adding vanilla pods to the same container for years. The sugar takes on a lovely vanilla flavor. Use the vanilla sugar in anything you’re baking — cookies, cakes, and definitely add some to your coffee! Keep replenishing the sugar as you use it.
There you have it. Now you know how to make a delectable vanilla bean custard recipe and a how to make vanilla sugar. Two for one! 😉
I think there’s something so deliciously comforting about this Vanilla Bean Custard recipe — I hope you discover it too!
We’re one step closer to our calvalcade of desserts for our party!
*Makes 3 cups
- 1 1/2 cups whole milk
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 large vanilla pod
- 1/8 cup cornstarch
- 1 large egg, lightly beaten
Remove 1/4 cup of the milk and set it aside. Add the remaining 1 1/4 cups of milk to the butter, sugar, and salt in a medium saucepan.
Use a paring knife to slice open the 1/2 vanilla bean horizontally. With the back of the knife, scrape the vanilla beans into the saucepan and add the emptied pod as well.
In a small bowl, add the egg to the reserved 1/4 cup of milk and the cornstarch. Use a small whisk to blend it until it's smooth. (This is called a slurry.)
Place the saucepan with the milk mixture over medium-high heat and bring to a boil. Reduce the heat and use a ladle to add about half of the hot milk mixture to the slurry and blend with the whisk. (This is called tempering.) Now you can add this to the remaining milk mixture in the saucepan and whisking constantly, bring it to a strong simmer. Remove from the heat and strain. Bring to room temperature or chill before using.
You can make the custard up to two days ahead of time. Store it in a bowl or plastic container and place a layer plastic wrap directly on the custard to keep it as fresh as possible.