Vanilla is often shorthand for “boring,” but that couldn’t be further from the truth. Excellent vanilla ice cream is a joy, and vanilla-led desserts such as creme brulee or flan showcase how complex and satisfying pure vanilla can be.
This recipe celebrates vanilla: a French-style pot de crème baked until set, relying on egg yolks — not cornstarch — for its silky, rich texture. It’s deceptively simple to make and delivers a deep, authentic vanilla flavor.
How to Make Homemade Custard Without Cornstarch
This custard is similar in approach to a stovetop pudding but is baked and unmasked by chocolate — it’s all about milk, eggs, sugar and vanilla. Start by warming whole milk gently with a touch of salt and a split vanilla pod to infuse the liquid.
Add 500 ml (2 cups) whole milk and 1/4 tsp salt to a small saucepan. Split a vanilla pod lengthwise, scrape the seeds with the back of a knife, and add both seeds and pod to the milk. If you don’t have a vanilla pod, 2 teaspoons of vanilla extract or paste can be used instead — add it later when you stir in the butter.
Place the milk over medium heat and warm it gently, stirring occasionally. Aim for steaming milk just below boiling — it should be very steamy but not actively bubbling. Remove from the heat.
While the milk heats, whisk 5 egg yolks and 75 g (1/3 cup) caster or granulated sugar vigorously in a heatproof bowl until the mixture is pale and foamy, about one minute. This aeration helps create a light, smooth texture.
With the egg mixture whisking constantly, slowly stream the hot milk into the yolks to temper them and avoid curdling. Discard the used vanilla pod.
Set a fine-mesh sieve over the empty saucepan and strain the tempered custard through it to catch any stray bits of cooked egg. Return the strained custard to the pan and whisk in 25 g (2 tbsp) cold unsalted butter, adding one small cube at a time and ensuring each piece melts and incorporates before adding the next. This technique helps the butter emulsify and enrich the custard without separating.
Divide the custard among four ramekins and set them in a baking dish. Pour boiling water into the dish so it comes about halfway up the sides of the ramekins to create a gentle water bath for even cooking.
Bake in a preheated oven at 150°C/300°F until the edges are set but the centers still wobble slightly, about 45–50 minutes. The texture should be creamy and just set.
Allow the ramekins to cool completely, then refrigerate until fully chilled, at least 3–4 hours. Serve chilled. Stored covered in the fridge, these custards will keep for up to three days.
Vanilla Custard without Cornstarch
Also known as pot de crème, this baked vanilla custard is thickened only with egg yolks for a rich, silky texture.
Ingredients
- 500 ml (2 cups) whole milk
- 1/4 tsp salt
- 1 vanilla pod (or 2 tsp vanilla extract/paste)
- 5 egg yolks
- 75 g (1/3 cup) caster or granulated sugar
- 25 g (2 tbsp) unsalted butter, cold and cubed
Instructions
- Preheat the oven to 150°C/300°F. Add the milk and salt to a small saucepan. Split the vanilla pod, scrape the seeds, then add seeds and pod to the milk. Warm over medium heat until steaming but not boiling. Remove from heat.
- Whisk the egg yolks and sugar in a heatproof bowl until pale and frothy, about 1 minute. While whisking constantly, slowly stream the hot milk into the egg mixture to temper the yolks. Discard the vanilla pod.
- Strain the custard through a fine-mesh sieve into the saucepan. Whisk in the cold butter, one piece at a time, until fully incorporated.
- Divide the custard among ramekins and place them in a baking dish. Pour boiling water into the dish to reach halfway up the ramekins’ sides. Bake until the edges are set and centers wobble, 45–50 minutes. Remove from the water bath, cool completely, then refrigerate until chilled, 3–4 hours. Serve.
Notes
- If you don’t have a vanilla pod, use 2 teaspoons vanilla extract or paste and stir it in with the butter.
Make ahead: The custard keeps covered in the fridge for up to 3 days.
Nutrition
Calories: 164 kcal | Carbohydrates: 18 g | Protein: 5 g | Fat: 8 g | Saturated Fat: 4 g | Sugar: 17 g
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
If you want a rich, classic custard without cornstarch, this vanilla pot de crème is an excellent choice.
Looking for variations or have questions? Leave a comment to ask.
