Vanilla Custard Pudding is a beautiful blend of creamy texture and a delicate hint of vanilla. It has just enough richness to satisfy your sweet tooth without being overwhelming. The dusting of cinnamon adds that extra aromatic touch, making it a dessert that’s comforting yet elegant. With just a few simple ingredients, you can create a luxurious dessert that’s perfect for any occasion. Whether you’re serving it at a family dinner or just indulging in a solo treat, this Vanilla Custard Pudding is bound to impress.
There’s nothing quite like the velvety smoothness of a homemade vanilla custard pudding. It’s one of those classic desserts that feel like a warm hug after a long day. What I love most about this custard is its simplicity, making it an ideal treat for both seasoned home cooks and beginners alike. Plus, it’s naturally gluten-free and requires no baking, just like some of my other favorite indulgences: Classic Panna Cotta, Salted Caramel Fudge, and Chocolate Peanut Butter Balls. So, if you’re looking for easy desserts with maximum flavor, you’ve come to the right place!
Now, let’s dive into how you can recreate this heavenly dessert in your kitchen.
Let’s gather the ingredients:-
Following is a preview list, for the detailed quantity, find the recipe card below:
- Milk: The base of our custard. Use full-fat for best results, or swap for almond or oat milk if dairy-free.
- Eggs & Egg Yolk: Essential for the custard’s texture.
- Sugar: For sweetness.
- Vanilla Extract: Flavourful must-have. Swap for vanilla bean paste or powder if needed.
- Cinnamon Powder: Adds a warm spice touch. Nutmeg or cardamom could be used for variation.
How to make vanilla custard pudding?
Following is a summary, for detailed instructions, find the recipe card below:
- Prepare the Milk: Heat milk with vanilla until hot.
- Make the Custard Base: Whisk eggs, yolk, and sugar until smooth.
- Combine: Slowly whisk in hot milk to temper the eggs.
- Steam the Custard: Strain the mixture into glass/jars, dust with cinnamon, cover, and steam.
- Chill: Cool to room temperature, then refrigerate for 2 hours before serving.
Tips for the Best Vanilla Custard Pudding
- Whisking is Key: Always whisk while adding the hot milk to the egg mixture to prevent curdling.
- Don’t Skip the Sieve: Sieving ensures the smoothest possible custard, free of lumps or bits of egg.
- Timing Matters: Be careful not to over steam. 3-4 minutes is enough for the custard to set without becoming rubbery.
- Make Ahead: This custard is perfect for making ahead. You can store it in the fridge for up to 3 days.
Variations to Try
- Coconut Custard: Replace the milk with coconut milk for a tropical twist.
- Chocolate Custard: Stir in 50g of melted dark chocolate into the custard mixture before steaming for a rich chocolate version.
- Spiced Custard: Add a pinch of cardamom or nutmeg to the custard base for a warm, spicy flavor.
Storage Instructions
- At Room Temperature: Keep your custard at room temperature for no more than 2 hours.
- In the Fridge: Store in an airtight container in the fridge for up to 3 days. Ensure the custard is properly chilled before covering to avoid condensation.
- In the Freezer: Although custard can be frozen, it may lose its smooth texture. If you must freeze it, store it in airtight containers for up to 1 month. Thaw overnight in the fridge and give it a gentle whisk before serving.
If you like this, try these!
Vanilla Custard Pudding
Ingredients
- 480 g Milk 2 cups
- 4 Large eggs
- 1 Egg yolk
- 100 g Sugar(granulated) ½ cup
- 1 tsp Vanilla Extract
- Cinnamon powder for dusting
Instructions
- In a saucepan, heat milk with vanilla extract over medium heat. Bring it to a gentle boil, then remove from heat.
- In a separate bowl, whisk together large eggs, 1 egg yolk, and sugar until well combined and smooth.
- Slowly pour about ⅓ of the hot milk into the egg mixture while continuously whisking. This step prevents the eggs from scrambling. Once well mixed, add the remaining milk and continue to whisk.
- Pass the custard mixture through a fine sieve into heat-proof jars/glass/ramekins to ensure a smooth texture. Dust the top of each ramekin with a pinch of cinnamon powder.
- Cover each ramekin tightly with aluminum foil. Set them into a steamer over boiling water and steam on high heat for 3-4 minutes.
- Once steamed, transfer the ramekins to a wire rack to cool to room temperature. Afterward, refrigerate for at least 2 hours to set the custard properly before serving.
Notes
- For dairy-free options substitute milk with almond or oat milk.
- Whisk while adding the hot milk to the egg mixture to prevent curdling.
- Sieving ensures the smoothest possible custard, free of lumps or bits of egg.
- Be careful not to over steam. 3-4 minutes is enough for the custard to set without becoming rubbery.
- Store in the fridge for up to 3 days.