Vanilla custard is a rich, creamy, and sweet dessert sauce or pudding made from a mixture of milk or cream, egg yolks, sugar, and vanilla. It can be served hot or cold as a topping for desserts, used as a filling for pastries, or enjoyed on its own. A key ingredient that thickens the mixture is the protein in egg yolks, and sometimes cornstarch or cornflour is added for stability, especially in versions called pastry cream.
Key components
Milk or cream: Provides the liquid base for the custard.
Egg yolks: Act as the primary thickening and enriching agent.
Sugar: Sweetens the custard.
Vanilla: Infuses the custard with its signature flavor.
Cornstarch (optional): Added in some recipes to help stabilize and thicken the mixture further, creating a thicker, more pudding-like consistency.
Uses
Sauce: Poured over warm or cold desserts like pies, cakes, and fruit.
Filling: Used to fill pastries such as éclairs, cream puffs, and donuts.
Dessert base: Can be eaten on its own, chilled into a set pudding, or used in layered desserts like trifles.
Variations
Crème Anglaise: A thinner version of custard that relies solely on egg yolks and slow cooking for thickening, without cornstarch.
Pastry Cream: A thicker version, often stabilized with cornstarch, that is typically used as a filling.
Frozen Custard: A frozen dessert similar to ice cream but made with a higher proportion of egg yolks, resulting in a richer and creamier texture.
Type
Dairy
Browse More
A / B / C / D / E / F / G / H / I / J / K / L / M / N / O / P / Q / R / S / T / U / V / W / X / Y / Z
