Vanilla Custard


I love custard. It’s sweet, creamy, and goes well with fruit, in pies and on tarts. At the center of custard fame is vanilla custard.

Vanilla custard is the quintessential custard flavor. For example, if you think about pudding you probably think chocolate. Similarly, when thinking custard, one’s mind would immediately say vanilla or lemon.

Custard like anything with egg and milk cooked on the stove requires attention. It’s best not to make custard if you have 5 things on the stove and 10 on your mind, because you will end up with scrambled eggs. When you have the time, however, it’s incredibly fast and easy. Cooling it is the longest part.

If you’re in the mood for something more tropical and fun consider trying my mango lime custard. I love putting that in a mango tart. Makes me feel like on a beach somewhere in Tahiti. Though I’m not sure that they serve custard on the beach there. Truth be told, even if they did, I’d be drinking my way through a Mai Tai in a glass the size of a small paddling pool.

In India we tend to make a lot of custard. It’s sort of the go to quick dessert when you don’t want to put in a lot of effort. Like jello in the States, but better. It presents well too. You can serve it on top of fruit and a dollop of fresh cream. It works perfectly as the base of a fruit tart. Or you can bake it to make a lovely creamy custard tart. The possibilities are endless.

Oh and did I mention that if you freeze it in an ice-cream maker you have froooozen custard! I know, I know. I’ll allow you to finish the slow clap. Or is that just in my head? Either way it’s ridonkulously (is that how you spell that?) fab.

How about another creamy dessert or three? Try these:

Vanilla Custard

Course: DessertCuisine: BritishDifficulty: Easy


Prep time


Cooking time


Total Time


Cook Mode

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  • 2 large egg yolks

  • 1/4 cup granulated sugar

  • 3 3/4 tsp cornstarch

  • 1/2 tsp cardamom, powdered

  • 1/2 vanilla pod, scraped

  • 2/3 cup whole milk

  • 1 1/2 tbsp butter, chopped

  • 1/3 cup heavy whipping cream

Equipment/Specialty Items


  • In a small bowl, whisk together the egg yolks, sugar, cornstarch, cardamom, and vanilla. Set aside.
  • In a small saucepan, heat milk over low heat until it’s at a light simmer, with bubbles just forming around the edges.
  • Pour half of the simmering milk into the sugar and yolk paste and whisk until thoroughly combined.
  • Whisk the egg mixture back into the saucepan of milk and cook over medium low heat whisking continuously until the custard is thick and smooth. Approximately 2-4 minutes. (Make sure to whisk the whole time or you will end up with sweet scrambled eggs!) The texture should be of pudding.
  • Remove from heat and whisk in butter, a few small pieces at a time until smooth and combined.
  • Pour into a clean bowl and cover with plastic wrap and chill completely. Make sure that the plastic wrap is touching the surface – that will prevent a skin from forming.
  • Once completely chilled, whisk in heavy whipping cream.
  • Serve or store in the fridge.

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Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 11.6g 17%
    • Saturated Fat 6.6g 30%
  • Cholesterol 134mg 45%
  • Sodium 55mg 3%
  • Amount Per Serving% Daily Value *
  • Potassium 80mg 3%
  • Total Carbohydrate 17.5g 6%
    • Dietary Fiber 0.1g 0%
    • Sugars 14.8g
  • Protein 3g 6%
  • Calcium 5%
  • Iron 2%
  • Vitamin D 168%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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