Vanilla Custard

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Easy

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • 2 cups - milk (whole, 2%, or 1%)
  • 1 cup - sugar
  • 1/4 teaspoon - salt
  • 6 egg yolks, beaten
  • 2 tbsp - vanilla extract
  • 4 cups - chilled whipping cream

How to Make Vanilla Custard

  • Scald milk in a double boiler or heavy saucepan. (Scald by simmering the milk over medium heat until the milk reaches approximately 175 degree F. Then remove from the heat.)
  • Combine sugar, salt, and egg yolks in a separate bowl and whip them together with a wire whisk or a hand mixer until the mixture thickens enough to leave a trailing on the surface, approximately 3 minutes.
  • Gradually add the scalded milk to the thickened egg mixture.
  • Beat on low or whisk while slowly pouring in 3/4 to 1 cup of milk at a time.
  • Do not over beat; beat just until the milk is evenly mixed into the egg mixture.
  • Once all the milk has been added into the egg mixture, pour the combined ingredients back into the double boiler or saucepan.
  • Cook over medium-low heat until the mixture almost reaches boiling point, approximately 180 degree F.
  • Stir constantly and do not allow mixture to boil (boiling may cause it to curdle).
  • When the custard has thickened properly, remove it from the heat and allow it to cool before placing it in the refrigerator to chill.
  • Pour the custard into a glass bowl and cover the surface with plastic wrap to prevent a film from forming on the surface.
  • After the custard has cooled, place it in the refrigerator for at least 4 hours and serve.