Rich and creamy Paraguayan Vanilla Custard recipe that’s thickened with cornstarch. It is traditionally flavored with vanilla, orange, or lime peel. Still, it is a versatile base for almost any flavor, such as cinnamon stick, chocolate, coffee, fruit zest, or even a splash of liquor.
What are the Main Ingredients for the Vanilla Custard?
- Whole Milk: You can also use half and half or heavy cream; make sure whatever you’re using is full fat.
- Sugar: Granulated sugar
- Eggs: This recipe only uses yolks.
- Cornstarch: You can substitute with Flour if needed.
- Pure Vanilla Extract: For Flavor
How long will the Vanilla Custard last?
This Vanilla Custard will last up to 2 days in the refrigerator.
How to store the Vanilla Custard
If cooling custard for later use, cover the surface with plastic wrap to prevent skin forming on top and store it in the refrigerator.
How to serve the Vanilla Custard
For a simple topping: sprinkle ground cinnamon or scatter chopped cherries on top.
For an extra indulgent topping: sprinkle 1 tablespoon of sugar on top of each ramekin, then caramelize with a small kitchen blowtorch, (alternatively you can place under the broiler in the oven to melt and caramelize the sugar until browned and crust) or spoon homemade caramel on top.
Vanilla Custard Variations:
- You can use plain flour in place of cornflour.
- For an indulgent custard, you can use a combination of half and half with heavy cream in the recipe.
- Strain the egg yolks through a sieve before using them to make sure that it’s smooth.
- Cover the vanilla custard tightly with plastic wrap to prevent a skin from forming on top.
- You can flavor the custard in a variety of ways. Spices such as cinnamon, cardamom, and nutmeg can be used. You could also use extracts, liquor, orange, or lime peel.
- 1 liter (about 4 cups) whole milk
- 6 Egg yolks, room temperature
- 30g (1/4 cup) Cornstarch or flour
- 115g (1/2 cup plus 1 tablespoon) granulated sugar, to taste
- 1 plump vanilla bean, split lengthwise and seeds scraped out with a small spoon
- 3 teaspoons vanilla extract
Stir together the milk, vanilla bean, seeds, and 1/4 cup of the sugar in a medium saucepan until smooth. Bring to a simmer over medium heat and cook until the sugar has just dissolved 1 to 2 minutes.
Meanwhile, whisk together the cornstarch, egg yolks, and remaining 1/4 cup sugar in a medium bowl until it just starts to lighten in color. While continually whisking, slowly pour in about 1/2 cup of the warm milk mixture.
Continue to whisk until smooth; this is called tempering, and it will prevent the yolks from scrambling. Continue whisking and adding 1/2 cup of the warm milk mixture at a time until completely combined and smooth.
Strain the vanilla custard mixture through a fine-mesh sieve back into the saucepan and turn to medium heat. Cook, constantly whisking until thickened and the texture of pudding, 2 to 4 minutes. Remove from the heat, then whisk in the vanilla extract. Remove the vanilla bean.
Divide the vanilla custard between ramekins and smooth the surfaces. Cool the custards slightly, then cover the ramekins with the plastic wrap and refrigerate them until the vanilla custard is cold, at least 4 hours or up to 2 days. Enjoy!
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