This vanilla custard is extra rich with heavy cream and egg yolks.

The addition of heavy cream makes this custard extra luxurious.

And using egg yolks instead of whole eggs lends a richer texture and color.

Vanilla Custard in Pudding Jars

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This luscious vanilla custard is full of vanilla flavor and can be used for all sorts of desserts.

Layer it with cake for a trifle or fruit for a parfait.

All in all, vanilla custard is pretty quick to prepare, just about 30 minutes of hands-on work.

Vanilla Custard in Pudding Jars Surrounded by Spoons and Berries

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But it is important to keep in mind that it needs at least 3 hours to chill.

Its a great weekend recipe, or to make ahead during the week.

Milk and cream are combined in a heavy-bottomed saucepan and brought just to a simmer.

Vanilla Custard in Pudding Jars and Creamer Pitcher Next to Spoons and Berries

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The hot milk is slowly whisked into the egg yolks a splash at a time to temper them.

This method heats the egg yolks slowly and gently, preventing them from cooking too quickly and curdling.

Then, the custard is poured back into the saucepan to cook again on medium-low heat until thickened.

Vanilla Custard in Glass Pudding Jars Surrounded by Berries and Spoons

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Then it’s covered with plastic wrap directly on the surface of the custard and cooled before serving.

If the heat is too high, all sorts of issues can arise.

You could scorch the milk and cream right in the first step.

Dry Ingredients for Vanilla Custard in Bowl with a Whisk

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The custard could overcook, curdle, and burn.

Its even less likely to thicken properly if its cooked too quickly.

The Best Way To Chill Custard

Waiting is always the hardest part of any recipe.

Bowl of Egg Mixture for Vanilla Custard

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But chilling custard gives it time to finish setting for a velvety smooth texture.

This provides an airtight seal and prevents a skin from forming.

Then, place the bowl in the refrigerator and chill for at least 2 hours before serving.

Pot of Milk on Stove for Vanilla Custard

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it’s possible for you to chill custard faster by using an ice bath.

Or it’s possible for you to enjoy this vanilla custard by itself!

Add the egg yolks and whisk until the mixture is pale and smooth, about 1 minute.

Milk Poured into Bowl of Vanilla Custard Egg Mixture

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Keep your bowl close by the stove.

In a heavy-bottomed, medium saucepan over medium-low heat bring the milk and cream to a simmer.

Stir occasionally to prevent the milk from scorching.

Whisk Pot of Vanilla Custard on Stove

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The milk and cream should just come to a simmer with small bubbles along the edges of the pan.

Dont let it reach a rolling boil.

As soon as the milk and cream come to a simmer, take the pan off the heat.

Butter in Pot of Vanilla Custard and Vanilla Extract in a Small Bowl Next to It

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The damp towel under the mixing bowl should prevent it from sliding around while whisking.

Remove the custard from the heat.

Whisk in the butter until melted and completely incorporated.

Vanilla Custard In a Sieve

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Stir in the vanilla extract.

Refrigerate until cool, at least 2 hours.

Whisk the custard until smooth before serving.

Vanilla Custard in a Bowl Covered in Plastic Wrap

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Whisk Vanilla Custard in the Bowl

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Vanilla Custard in Pudding Jars Next to a Spoon

Mark Beahm / Simply Recipes