Vanilla Custard

There are so many dishes that need a “topping”.  Often we’ll use Greek yogurt or plain vanilla yogurt.  For baked peaches, we blend brown sugar and sour cream for a delicious sweet “kiss”!  But this is really a wonderful, covers everything and pretty user-friendly topping. It takes a few minutes of stirring but when you’re done, you’ll have about a cup and a half and can even be stretched with a little more milk or cream.


2 cups milk (I use a combination of fat free and half and half just to bring a little more fat into it …and who doesn’t need that?)
2 tablespoons cornstarch
1/4 cup sugar
2 egg yolks  (use the left over whites for an omelet!)
1 teaspoon vanilla extract or preferably, vanilla bean


You’ll need a small saucepan that is substantial.
In the saucepan, whisk together the milk, cornstarch, sugar and egg yolks and turn the burner up to medium heat.
Whisk it constantly.  It will nicely thicken after about 6 or 7 minutes.
Stir in the vanilla at the very end.
Remove from heat and let cool.
Refrigerate right away.

This can be kept for about three days in the fridge.

The William Henry Miller Inn
Lynnette Scofield
Proud to be the Ithaca Broad

Leave a Reply

Your email address will not be published. Required fields are marked *