Vanilla Custard without Cornstarch

Also known as pot de creme, this baked set vanilla custard is thickened only with egg yolks, giving it a rich, silky texture.

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Servings 4

Prep Time 10

Chilling Time 4

Total Time 4 50

Preheat oven to 150°C/300°F. Add the milk and salt to a small saucepan. Use a paring knife to split the vanilla pod in half lengthwise. Flip the knife over and use the dull side to scrape the seeds from the pod. Add the seeds and pod to the milk and set it over medium heat. Stirring occasionally, gently bring the heat up until the milk is steaming but just below a boil. Remove from the heat.
While the milk is heating, add the egg yolks and sugar to a large heatproof bowl and whisk vigorously until pale and frothy, about 1 minute. Once the milk has heated, whisking constantly, slowly stream the milk mixture into the eggs to temper the eggs and prevent scrambling. Discard the vanilla pod.
Set a fine mesh sieve over the now empty saucepan and pour the custard through the sieve. Stir or whisk in the cold butter, one piece at a time, until each piece is melted and incorporated before adding another piece.
Divide the custard into individual ramekins. Place each ramekin in a baking dish. Pour some boiling water into the baking dish so that it comes about halfway up the sides of the ramekins. Move to the oven and bake until the custards are set around the edges but wobble when shaken, about 45-50 minutes. Remove from the water bath and allow to cool completely before refrigerating until chilled through, 3-4 hours. Serve.

If you do not have a whole vanilla pod, then use 2 teaspoons of vanilla extract or paste. Add it in when whisking in the butter.

Make Ahead

The custard will keep, covered in the fridge, for up to 3 days.

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.