Vanilla Custard

Preparation info

  • Difficulty


  • For



Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About
Preparation time: 15 minutes
Cooking time: 15 minutes


  • 3 teaspoons cornflour (cornstarch)
  • 40 g ( oz) sugar
  • 1 pinch salt
  • 210 ml ( fl oz) milk
  • 2 egg yolks
  • 25 g (1 oz) unsalted butter
  • ½ vanilla bean, split lengthways and seeds scraped


The Mixture

Make a slurry with the cornflour, sugar, salt and about 1 tablespoon of the milk. Mix the egg yolks with the rest of the milk. Combine the two mixtures in a saucepan.


Heat over medium heat, whisking constantly. At the first sign of bubbles, remove from the heat but continue to whisk. When the custard starts to get smooth and thick, almost like a mayonnaise, stir in the butter and the scraped vanilla bean and seeds. If the custard needs more cooking to thicken, return the saucepan to a medium heat and stir constantly until thickened. Tip the custard into a bowl and cover with plastic wrap touching the surface of the cream to prevent a skin from forming.