Old Fashioned Vanilla Custard

Old Fashioned Vanilla Custard

The classic, old-time custard cooked on the stovetop and spooned into little custard bowls or cups to be refrigerated and served chilled. It’s a great make ahead dessert for a party. Bonus points if you have vintage custard cups or bowls!

4 cups whole milk or oat milk
1 tablespoon vanilla paste or vanilla extract
1 tablespoon butter
4 eggs
2/3 cup sugar
3 tablespoons cornstarch


In a large bowl, whisk together eggs, sugar, and cornstarch until sugar dissolves. Set aside.

Place a medium saucepan over medium heat. Add in milk, vanilla, and butter. Stir to combine.
Bring mixture to a simmer and remove from the heat.

Temper the eggs. Add 2 spoonfuls of the hot mixture to the egg mixture and whisk thoroughly. Continuing adding and whisking until at least half of the egg mixture has been added. Pour the rest of the egg mixture back into the pan and return it to low heat, whisking continuously. Keep the heat low. You want a simmer at most, and do not let it boil. That will cook the eggs too fast and make lumps. Cook for another ten minutes or so, stirring constantly, until the custard has thickened enough to coat the back of a spoon.

Remove from heat, and pour into custard cups or bowls. Refrigerate for several hours or overnight, Before serving, sprinkle with nutmeg.

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