To make custard, warm up the milk, cream, and vanilla together in a saucepan. Separately whisk egg yolks with sugar and cornstarch. Slowly temper the warm milk into the egg mixture, then return everything to the heat and cook while whisking until thickened. Strain, chill, and enjoy.

What is Cream Custard Made Of?

A classic creamy custard recipe includes just a few simple ingredients that work together beautifully: Whole milk Heavy cream Egg yolks Sugar Cornstarch (for added stability and thickness) Vanilla extract or vanilla bean paste Each element in this creamy custard recipe contributes to the smooth, rich, and melt-in-your-mouth texture that defines this dessert. Using high-quality dairy and fresh eggs is key to achieving a balanced and flavorful result. These steps help avoid curdling and ensure that luxuriously smooth finish.

What is the Secret to a Good Custard?

The secret to a successful creamy custard recipe lies in mastering the fundamentals: Cook over low, slow heat to avoid scrambling Stir constantly to maintain an even, glossy texture Temper the eggs gradually to prevent curdling Always strain the custard before chilling for extra smoothness Use only fresh, high-quality ingredients for the best taste When followed correctly, these techniques ensure your creamy custard recipe comes out perfectly thick, silky, and full of deep vanilla flavor — every single time.

How to Make Thick Creamy Custard?

Use a combination of egg yolks and cornstarch. Cook the custard until it coats the back of a spoon and holds a line when swiped. Let it chill fully—it thickens more as it cools.

What Are the Three Types of Custard

Stirred Custard (like crème anglaise) Baked Custard (like flan or crème brûlée) Pastry Cream (used as filling in desserts)

Creamy Custard Recipe – The Best Thick & Silky Vanilla Treat (2025)

Ingredients

Scale

1 ½ cups whole milk

¼ cup heavy whipping cream

2 teaspoons vanilla bean paste (or pure vanilla extract)

6 large egg yolks

75 grams granulated sugar (or caster sugar)

3 tablespoons + 2 teaspoons cornstarch (or cornflour)

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Instructions

Warm the dairy: In a medium saucepan, gently warm the whole milk, heavy cream, and vanilla over low-medium heat. Do not boil. Let steep for a few minutes, then remove from heat.

Whisk yolks and sugar: In a medium bowl, whisk together the egg yolks and sugar for 2–3 minutes until pale and creamy. Scrape down the sides of the bowl.

Add cornstarch: Whisk in the cornstarch until smooth and fully combined.

Temper the eggs: Slowly pour about one-third of the warm milk mixture into the egg mixture while whisking constantly. Then gradually whisk in the remaining milk.

Cook to thicken: Return the entire mixture to the saucepan. Cook over low-medium heat, whisking constantly for 4–6 minutes until the custard thickens and coats the back of a spoon.

Strain and chill: Strain through a fine mesh sieve into an airtight container. Press plastic wrap directly onto the surface to prevent a skin. Chill in the refrigerator for at least 2 hours.

Notes

Vanilla bean paste adds flavor depth and visual appeal (tiny vanilla specks).

Cornstarch helps ensure a thicker, more stable custard that won’t curdle easily.

Always stir continuously to avoid lumps and scrambling.

Serving Suggestions:

Serve chilled with berries

Use as tart or pie filling

Layer into trifles or parfaits

Spoon over sponge cake or baked apples

Storage:

Store in an airtight container in the fridge for up to 3 days. Do not freeze. Re-whisk before serving.

Author: Aaron
Prep Time: 5
Cook Time: 10
Category: Dessert
Method: Stovetop
Cuisine: English
Diet: Vegetarian