Vanilla Custard Vanilla Custard

Author: Canadian Living

Alone or with a flavour add-in, this five-ingredient custard is the delicious, creamy base to all our trifles.

  • Credits : Canadian Living Magazine: December 2003



In bowl, whisk together egg yolks, 1/2 cup (125 mL) of the milk, the sugar and cornstarch.

In heavy saucepan, heat remaining milk over medium heat just until bubbles form around edge; gradually whisk into yolk mixture. Return to pan and cook, stirring, until mixture is thick enough to mound on spoon, 3 to 5 minutes.

Strain through fine sieve into clean bowl; stir in vanilla. Place plastic wrap directly on surface. Refrigerate until cold, about 4 hours. (Make-ahead: Refrigerate for up to 24 hours.)

Makes 5 cups.

Nutritional facts Per 1/2 cup (125 mL) : about

  • Sodium 55 mg
  • Protein 6 g
  • Calories 180.0
  • Total fat 6 g
  • Cholesterol 170 mg
  • Saturated fat 2 g
  • Total carbohydrate 26 g


  • Iron 4.0
  • Folate 11.0
  • Calcium 13.0
  • Vitamin A 12.0
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Vanilla Custard