There’s something quietly satisfying about settling into a cozy chair with a small cup of warm vanilla custard. The kind that gently melts on your tongue, rich but never overwhelming. One evening, after a long, bustling day, I found myself craving something simple yet comforting. The kitchen was dim, the air filled with the soft hum of the oven, and the scent of vanilla slowly weaving through the room. Each spoonful was a little moment of calm, a gentle reminder that sometimes the simplest pleasures hold the most warmth.
That creamy texture, the delicate balance of sweetness, and the subtle vanilla aroma made it clear why this classic dessert never goes out of style. It’s not just a treat; it’s a quiet ritual, a small pause that invites you to savor the moment.
- Velvety smooth custard with a tender, baked finish
- Made with straightforward, wholesome ingredients
- Individual cups make it feel personal and special
- Perfectly portioned for sharing or indulging solo
- A comforting dessert that’s subtly sweet without being heavy
If you’re new to custard, don’t worry—it’s easier than it looks, and the rewards are worth every step. This recipe will guide you through a gentle process that results in a luscious treat you’ll want to make again and again.
Print
Classic Vanilla Custard Cups
- Total Time: 50 minutes
- Yield: 4 1x
Description
A smooth and creamy classic vanilla custard made with simple ingredients and baked to perfection in individual cups. Perfect as a comforting dessert or a delightful treat.
Ingredients
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
2 tablespoons cornstarch
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 tablespoon unsalted butter
Instructions
Preheat the oven to 325°F (163°C).
In a medium saucepan, heat the whole milk over medium heat until it just begins to simmer. Remove from heat.
In a medium bowl, whisk together the granulated sugar, egg yolks, cornstarch, and salt until smooth and pale.
Gradually pour about half of the hot milk into the egg mixture, whisking constantly to temper the eggs.
Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking continuously.
Return the saucepan to medium heat and cook, stirring constantly, until the custard thickens and coats the back of a spoon, about 5 to 7 minutes. Do not let it boil.
Remove the saucepan from heat and stir in the vanilla extract and unsalted butter until fully incorporated.
Divide the custard evenly among 4 heatproof custard cups or ramekins.
Place the custard cups in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the cups.
Bake in the preheated oven for 30 to 35 minutes, or until the custards are set but still slightly jiggly in the center.
Carefully remove the custard cups from the water bath and let them cool to room temperature.
Refrigerate the custard cups for at least 2 hours before serving to allow them to fully set and chill.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
FAQ
Can I make these custard cups ahead of time? Absolutely. They’re best chilled for a couple of hours before serving, and leftovers keep well in the fridge for up to three days.
Is it possible to use a water bath without an oven? This recipe relies on baking to set the custard gently, so an oven is recommended for best results.
Can I substitute the milk? Whole milk gives the best creamy texture, but you can experiment with cream or milk alternatives, though the results may vary.
Why is the custard slightly jiggly when done? It continues to set as it cools, so a little jiggle means it’s perfectly creamy and not overcooked.
When life feels busy, this classic vanilla custard is a small, sweet escape. Ready to cozy up with a spoon? Give it a try and treat yourself to a moment of simple delight.