Vanilla Bean Custard

This luxurious vanilla bean custard offers a silky, melt-in-your-mouth texture infused with the aromatic warmth of real scraped vanilla seeds. It is a timeless dessert that balances richness and elegance in every spoonful.

Vanilla Bean Custard
  • Prep time: 23 minutes
  • Cook time: 0 minutes
  • Total time: 23 minutes
  • Servings: 6
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 vanilla bean, split and scraped
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1/8 teaspoon salt
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325 degrees Fahrenheit.
  2. In a medium saucepan, combine cream, milk, vanilla seeds, and the empty pod, bringing to a gentle simmer over medium heat.
  3. Remove from heat, discard the pod, and let the mixture steep for 10 minutes.
  4. Whisk egg yolks, sugar, and salt in a bowl until smooth.
  5. Slowly temper the hot cream into the egg mixture, whisking constantly to prevent curdling.
  6. Strain the mixture through a fine-mesh sieve into ramekins placed in a deep baking pan.
  7. Fill the baking pan with hot water halfway up the sides of the ramekins.
  8. Bake for 35 to 40 minutes until the edges are set but the centers remain slightly jiggly.
  9. Remove from the water bath and chill for at least 4 hours before serving.

Tips

  • Use a fine-mesh sieve to ensure the custard is perfectly smooth.
  • Do not overbake, as the residual heat will continue to set the custard.
  • For a deeper flavor, let the vanilla beans steep in the warm dairy for longer.

Frequently Asked Questions

Can I use vanilla extract instead of a bean?

Yes, but use 1 tablespoon of high-quality extract to mimic the depth of the bean.

How long will this stay fresh?

Keep it refrigerated in an airtight container for up to 3 days.

Why did my custard curdle?

The oven temperature was likely too high or the eggs were added to the hot cream too quickly.