Vanilla Milk Custard with Egg Yolks and Cornstarch

Silky milk custard thickened with cornstarch and egg yolks, with vanilla and butter.

By Savva LoginovUpdated
Total 1 hr 20 minMakes about 600 ml custard
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This smooth vanilla custard thickens milk with egg yolks and cornstarch. Temper the yolks gradually with hot milk, then cook while whisking until the custard bubbles gently and turns glossy. Whisk sugar, cornstarch and egg yolks with 100 ml cold milk until smooth. Warm remaining milk with vanilla in a saucepan until steaming but not boiling. Slowly whisk about half the hot milk into the yolk mixture. Pour everything back into saucepan. Cook over medium-low heat, whisking constantly, until thick and bubbling gently, about 3 to 5 minutes. Cook 1 minute more. Remove from heat and whisk in butter. Transfer to a bowl, press wrap onto surface and chill.

Vanilla Milk Custard with Egg Yolks and Cornstarch

Recipe card

Vanilla Milk Custard with Egg Yolks and Cornstarch

Prep 10 minCook 10 minTotal 1 hr 20 minYield about 600 ml custard

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

Instructions

  1. Mix slurry

    Whisk sugar, cornstarch and egg yolks with 100 ml cold milk until smooth.

  2. Heat milk

    Warm remaining milk with vanilla in a saucepan until steaming but not boiling.

  3. Temper yolks

    Slowly whisk about half the hot milk into the yolk mixture. Pour everything back into saucepan.

  4. Thicken

    Cook over medium-low heat, whisking constantly, until thick and bubbling gently, about 3 to 5 minutes. Cook 1 minute more.

  5. Finish and chill

    Remove from heat and whisk in butter. Transfer to a bowl, press wrap onto surface and chill.

How to tell when it is ready

Custard is glossy, thick and has bubbled gently for 1 minute.

Tips

  • Measure ingredients before starting.
  • Use room-temperature ingredients when appropriate.
  • Taste and adjust seasoning near the end.
  • Cool and store leftovers promptly.

Troubleshooting

  • If mixture is too thick, add liquid gradually.
  • If browning too quickly, lower the heat.

Substitutions

  • Use a suitable neutral oil if needed.
  • Choose a compatible dairy-free alternative if appropriate.

Variations

  • Adjust herbs or spices to taste.
  • Add citrus zest for a brighter flavor.

Serving suggestions

  • Serve with fresh fruit or vegetables.
  • Pair with a simple salad or suitable side.
  • Offer fresh herbs or a complementary sauce.
  • Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate promptly and use within 3 days.

Food safety

Contains milk and egg. Cool quickly and refrigerate; use within 3 days.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store vanilla custard with cornstarch?

Refrigerate promptly and use within 3 days.

Serve promptly and store leftovers safely.

About the author

Savva Loginov

Savva Loginov writes about traditional Ukrainian cooking, including regional dishes, heritage baking and the customs behind familiar recipes. His English guides explain each dish’s context alongside clear, practical cooking instructions.

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