This custard is insanely good! Packed full of Madagascan vanilla & made with toasted milk powder for a subtle nutty flavour. Creamy & smooth, this goes great with sticky toffee pudding or a fruit crumble.
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Vanilla Custard Ingredients
To make this vanilla custard, we only need a few ingredients. These are cream, milk, sugar, egg yolk, toasted milk powder, a tiny amount of cornflour & a pinch of salt. For the richest, creamiest custard, make sure to use whole milk & double cream.
When making vanilla flavoured custard, a small amount of high quality vanilla goes a long way. I’ve used half of a bean for this recipe which provides plenty of flavour. You could also use vanilla paste instead. A teaspoons worth will do the trick.
To amplify the caramelised flavour of this custard, we’re using light brown sugar instead of caster. This also gives our custard a deep flavour & colour. Feel free to use caster sugar if you’d prefer, it will still taste great!
To thicken the custard up slightly, we’re using a small amount of cornflour. If you’d rather make a thinner, more traditional custard you can leave it out but I find that it improves the texture & consistency.
Toasted Milk Powder In Custard
Toasted milk powder is used to boost the nuttiness that you get from brown butter, which is why we are including it in this custard recipe. Adding even a small amount, gives us a deep, caramelised flavour that pairs fantastically with the flavour from the vanilla & the richness from the cream, milk & egg yolks.
To learn more about toasted milk powder, how to make it & use it, take a look at my how to make toasted milk powder recipe.
How To Make Custard
Making custard is surprisingly easy. Here’s the process.
- Warm milk, cream, vanilla, salt & half the sugar over a low heat, until steaming.
- In a bowl, whisk together yolks, cornflour, milk powder & remaining sugar.
- Pour a third of the warm milk into the yolks & whisk to combine (this is called tempering the yolks).
- Add yolks into remaining milk then cook until thick & has reached 82°c.
- Pass through a sieve then serve.
Because our custard contains egg yolks, we need to reheat it carefully to avoid curdling it. Keep in mind that this style of custard should be warm but not boiling hot.
To reheat, you can either warm it up in a saucepan over a really gentle heat, stirring constantly. Or, you can heat it up in a microwave in 20 second bursts, stirring between.
What To Serve Custard With
Custard is super versatile! It’s especially good when served with sticky toffee pudding or a fruit crumble. Have you got a favourite dessert to serve with custard? Let us know in the comments!
Please note that these are affiliate links & I may make a small commission if you make a purchase using these links, at no extra cost to you. For more information, click here.
- Small Batch Sticky Toffee Pudding
- The Ultimate Chocolate Brownie
- How To Make Toasted Milk Powder
- How To Make Brown Butter
Toasted Milk & Vanilla Custard
- Medium Saucepan
- Heatproof Mixing Bowl
- Digital Food Probe
- 400 ml Whole Milk
- 200 ml Double Cream
- 80 g Light Brown Sugar
- 4 Egg Yolks 18g -20g Each
- ½ Vanilla Pod
- Pinch Maldon Salt
- 2 tsp Toasted Milk Powder
- 1 tsp Cornflour
- Place the milk, cream, half the sugar, vanilla pod & salt into a medium sized saucepan. Set over a low heat & warm until steaming (don't boil!).
- In the meantime, add the egg yolks, remaining sugar, milk powder & cornflour into a heatproof mixing bowl & whisk to combine.
- Pour a third of the warm milk into the yolks & whisk them together. This is known as tempering the yolks.
- Pour the tempered yolks into the pan of remaining milk & cook over a low heat until thickened & has reached a temperature of 82°c. Make sure to stir the custard constantly with a rubber spatula to stop it from catching.
- Pass the custard into a jug, through a sieve then serve immediately.Alternatively, leave to cool down then store in the fridge.