Vanilla Custard

  • Serves

    makes about 1 1/2 cups

  • Cook

    1 hour

Use this basic vanilla pastry cream as a base for a summer fruit tart, to fill airy Long John doughnuts with decadence, or simply eat it as a sweet custard at the end of a meal.


  • 13 cup sugar
  • 3 egg yolks
  • 2 Tbsp. cornstarch
  • 2 Tbsp. unsalted butter
  • 1 12 tsp. vanilla extract
  • 1 cup milk


Step 1

Whisk sugar, yolks, and cornstarch in a 1-qt. pan until smooth. Add butter, vanilla, and milk; bring to a boil. Reduce heat to medium; cook, stirring, until custard is thick, 3-5 minutes. Pour through a mesh strainer into a bowl; cover surface with plastic wrap. Chill completely.

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