Eggless Vanilla Custard
Creamy, silky, and fragrant with real vanilla, this custard is the kind of dessert that feels far more impressive than the effort it takes to make. Most classic custard recipes lean heavily on egg yolks for their thick, spoonable texture — but here, cornstarch does all that work beautifully, giving you a smooth, glossy result without a single egg in sight. Whole milk and heavy cream bring the richness, while a finish of unsalted butter and vanilla extract makes the flavor genuinely luxurious. The technique is straightforward: whisk, heat, and watch it transform into something velvety right before your eyes. Straining it through a fine-mesh sieve at the end guarantees that perfectly lump-free consistency every time. Serve it warm over a slice of cake or pie, or chill it for a couple of hours until it sets into a cool, pudding-style treat. Four people can share this batch, though honestly, no one would judge you for keeping it close.
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Learn more →Ingredients
4 servings
- 2 cups whole milk
- ¼ cup heavy cream
- ¼ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- 1
Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined. Gradually pour in the milk and heavy cream, whisking constantly until the dry ingredients are fully dissolved with no lumps visible.
- 2
Place the saucepan over medium heat and cook, whisking frequently, until the mixture begins to steam and small bubbles appear around the edges, about 5 minutes.
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