How to Make Custard from Scratch?

Prepare Your Equipment: Start by gathering all the necessary equipment, including a medium-sized saucepan, a whisk, a mixing bowl, and a fine-mesh strainer. This will help you achieve a smooth custard.

Combine Milk and Sugar: In the saucepan, combine the milk and granulated sugar. Heat the mixture over medium-low heat, stirring constantly until it's warm but not boiling. You should see steam rising from the milk, and the sugar should completely dissolve.

Whisk Egg Yolks: While the milk mixture is warming, whisk the egg yolks in a separate mixing bowl until they are well combined and slightly thickened.

Temper the Eggs: Once the milk is warmed, slowly pour a small amount of it into the beaten egg yolks while whisking continuously. This is called tempering and prevents the eggs from curdling when you add them to the hot milk. Gradually add more hot milk while whisking until the egg mixture is warm.

Combine Egg Mixture with Milk: Pour the tempered egg mixture back into the saucepan with the remaining milk, whisking constantly to combine.

Cook the Custard: Place the saucepan back on the stovetop over medium-low heat. Continue to cook the custard mixture, stirring constantly with a wooden spoon or heat-resistant spatula. Make sure to scrape the bottom and sides of the pan to prevent sticking and ensure even cooking. Cook until the custard thickens enough to coat the back of the spoon. This should take about 5-10 minutes. If you want an even thicker custard, you can add cornstarch at this stage.

Remove from Heat: Once the custard has thickened to your desired consistency, remove it from the heat immediately. Be careful not to overcook, as this can result in curdling.

Add Vanilla Extract: Stir in the pure vanilla extract to flavor the custard. You can also experiment with other flavorings like almond extract or a hint of nutmeg for variations.

Strain the Custard: To ensure a silky-smooth texture, strain the custard through a fine-mesh strainer into a clean bowl. This step will remove any potential bits of cooked egg or lumps.

Chill and Serve: Allow the custard to cool to room temperature, then cover it with plastic wrap, ensuring the wrap touches the surface of the custard to prevent a skin from forming. Refrigerate for at least 2 hours or until thoroughly chilled. Custard can be served cold, at room temperature, or even slightly warmed, depending on your preference.