Description
This Amazing Vanilla French Recipe is a classic French custard dessert featuring a rich, silky texture and warm vanilla aroma. Perfectly balanced and easy to make, it highlights the natural essence of vanilla in a creamy custard that can be served warm or chilled, making it ideal for any occasion, from casual indulgence to elegant dinner parties.
Ingredients
Scale
Custard Base
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 vanilla bean (split and seeds scraped) or 1 tbsp pure vanilla extract
- 5 large egg yolks
- A pinch of salt
Instructions
- Prepare the Vanilla Infusion: Heat the whole milk and heavy cream in a saucepan over medium heat. Split your vanilla bean lengthwise, scrape out the seeds, and add both seeds and pod to the milk mixture. Heat gently until just simmering, then remove from heat and let it steep for 15 to 20 minutes to infuse deep vanilla flavor.
- Whisk Egg Yolks and Sugar: While the milk is infusing, whisk the egg yolks with granulated sugar in a separate bowl until pale and creamy, ensuring the sugar is fully dissolved and the texture is light.
- Temper the Eggs: Gradually pour a small amount of the warm vanilla milk into the egg yolk mixture while whisking continuously to gently raise the eggs’ temperature and prevent curdling. Then slowly combine the rest of the milk mixture in the same way.
- Cook the Custard: Return the combined mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon or spatula. Cook until the custard thickens enough to coat the back of the spoon, being careful not to boil to avoid lumps.
- Strain and Chill: Pour the custard through a fine-mesh sieve into a clean bowl to remove any cooked bits and vanilla pod pieces. Let it cool slightly, cover, and refrigerate for at least 4 hours or overnight to set and meld flavors perfectly.
Notes
- Patience is key: Allow the vanilla to steep thoroughly for the richest flavor.
- Constant stirring keeps the custard silky and prevents curdling.
- Use fresh vanilla beans for the best aroma, though extract works as a substitute.
- Use room temperature eggs to help blend better during tempering.
- Use a thermometer and aim for about 175°F (80°C) when cooking to achieve perfect thickness without scrambling the eggs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 20g
- Sodium: 40mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 215mg
Keywords: vanilla custard, French dessert, classic French recipe, creamy vanilla, homemade custard
