Real Vanilla Bean Egg Custard

Real Egg Custard — A Timeless Christmas Classic

The festive season is well and truly here — a time of joyful chaos, last-minute wrapping, and kitchens filled with the comforting hum of Christmas carols.

It’s one of my favourite times of the year. A time where people all around the world seem to share in the same feelings – chaos and joy and anticipation and an overwhelming desire to be with family.

I love that people put inhibition aside and wear ridiculous t shirts and jumpers, tinsel becomes hair accessories and strangers acknowledge each other with “merry Christmas.” It is a time for giving, for thinking of others and for being free to show your care and crazy to the world without judgement. It is a time where some of the oldest traditions are welcomed.

Among the tinsel, laughter, and anticipation, there’s something deeply grounding about pausing to make something from scratch.

One of my favourite traditions — often forgotten in the rush of the holidays — is homemade real egg custard. It’s nostalgic, creamy, and infinitely better than anything poured from a carton. A spoonful of this silky custard instantly brings back the essence of a simpler, more genuine Christmas.

While it’s a holiday staple, don’t relegate this recipe to December alone. Real custard is a timeless dessert base that transforms into so many family favourites — trifles, tarts, puddings, or just served warm with a slice of cake. And the best part? It uses up extra egg yolks from your holiday baking adventures!

Why You’ll Love This Real Egg Custard

• Velvety & authentic: Made the traditional way, with real eggs, milk, sugar, and vanilla.

• Perfect for make-ahead entertaining: Keeps beautifully in the fridge, ready to pour or spoon at a moment’s notice.

• Customizable: Serve it plain, spiked with brandy, or transformed into homemade eggnog.

• A nostalgic classic: Brings back the warmth of traditional family Christmases and comfort desserts.

• Naturally gluten free: Simple ingredients and no flour needed.

This year, as I spend my first Christmas in our own home, surrounded by my family and little ones bursting with festive excitement, I’m reminded that it’s not the grand gestures that make Christmas special — it’s the small traditions.
Making real egg custard from scratch might seem simple, but it carries the magic of time, care, and connection. Whether you’re stirring at the stove with Christmas music playing or sharing dessert with loved ones, this recipe brings warmth, joy, and nostalgia to the season.

How will you be celebrating Christmas this year?

Recipe: Real Egg Custard

Servings: 600ml custard
Prep time: 5 mins
Cook time: 15 mins
Chill time: 4 hrs

Ingredients

• 90 g egg yolks (about 5 large yolks)

• 100 g caster sugar

• 600 ml full cream milk

• 1 vanilla bean, seeds scraped

Instructions

1. Infuse the milk:
   Add the milk, 50g sugar, and vanilla seeds + pod to a saucepan. Heat over medium until steaming (just below boiling). Optional: remove from heat and let steep 20 mins for deeper vanilla flavour.

2. Whisk the yolks:
   In a bowl, whisk egg yolks and remaining sugar until pale and thick.

3. Temper the eggs:
   Slowly add a little hot milk to the yolks while whisking. Gradually add the rest, whisking continuously.

4. Strain and cook:
   Wipe the saucepan clean, strain the custard mixture back in, and cook over medium heat. Stir constantly with a wooden spoon until the custard thickens enough to coat the back of the spoon (do not exceed 84°C).

5. Cool and store:
   Remove from heat, cover directly with plastic wrap or baking paper (“cartouche”) to prevent a skin forming. Cool, then refrigerate for at least 4 hours.

Makes 600ml custard.

Tips and Variations

• Brandy Custard: Add 2 tbsp brandy with the vanilla for a festive twist.

• Eggnog: Once cooled, mix in 2 tbsp bourbon + 150ml cream. Sprinkle with cinnamon and nutmeg.

• Thicker custard: Whisk 20g cornflour into the yolks before combining.

• Fructose-free: Swap sugar for rice malt syrup or stevia, to taste.

• Smooth texture tip: Always strain your mix before cooking for lump-free perfection.

• Double batch: You’ll be surprised how fast it disappears (especially with sneaky spoonfuls from the fridge!).

Serving and Storage

• Serve: Warm over Christmas pudding, fruit crumble, or sponge cake — or chilled with fresh berries.

• Store: Keep covered in the fridge for up to 3 days.

• Reheat: Gently warm over low heat while stirring — avoid boiling to prevent curdling.

• Freeze: Not recommended, as the texture will split upon thawing.

FAQ

Q. Can I use vanilla extract instead of a bean?

Yes! Use 1–2 tsp of pure vanilla extract added at the end of cooking for the best aroma.

Q. How do I stop my custard from curdling?

Keep the temperature below 84°C and stir constantly — gentle heat is key.

Q. Can I make this dairy-free?

Yes. Substitute full cream milk with a rich plant-based option like almond or oat milk, but note the texture will be slightly lighter.

Q. Can I use leftover egg whites?

Absolutely — freeze them for later use in meringues, friands, or macarons. A list of links can be found below.

Egg White Recipes

Mini Chocolate Meringues

Raspberry and Coconut Friands

Rhubarb, Hazelnut and Wattleseed Friands

Real egg Custard

Ingredients

• 90 g Egg yolk
• 100 g caster sugar
• 600 ml full cream milk
• 1 vanilla bean seeds scraped

Instructions

• Into a saucepan over medium heat add the milk, 50g of the sugar and the seeds and pod of the vanilla bean.
• Bring the milk to just below a boil, where it is steaming rapidly. (If you have some time remove from heat and allow the vanilla to infuse for 20 minutes, then bring back up to temperature)
• In a separate bowl add the egg yolks and the remaining 50g sugar. Whisk until pale and fully incorporated together.
• Whilst whisking the eggs, add a little of the hot milk, whisk until mixed, then add some more milk. Continue until all the milk is incorporated.
• Wipe out the saucepan, and strain the milk and egg mix back into the saucepan. Discard, including the vanilla seed pod.
• Place on medium heat and with a wooden spoon, stir continuously until the custard changes consistency and thickens to coat the back of a spoon. (if you have a thermometer don’t let it go above 84C or it will scramble the eggs)
• Remove from heat and cover the custard with a ca-touche. That is a piece of plastic or silicon paper pressed onto the surface of the custard to prevent a skin forming.
• Once cooled down to room temperature, place in the fridge. Chill for 4 hours or overnight. Will make 600ml custard

Notes

• Variations:
• For a spiked brandy custard add 2 tbsp of brandy to the milk with the vanilla bean.
• For eggnog once the custard is cooled add 2 tbsp of bourbon and 150ml pouring cream. Mix and serve in glasses with cinnamon and ground nutmeg on top.
• For a thicker custard stir in 20g cornflour into the egg yolks with the sugar. Whisk until you have a smooth paste then continue following recipe as above.
• For a fructose free version, replace the caster sugar to taste with rice malt syrup or stevia.
• Notes:
• I always strain my egg milk mix to remove any particles that may have formed through the milk and rough bits of egg. It basically helps to retain a smooth custard.
• I would recommend making a double batch, it is amazing how fast the custard can disappear when sneaky spoonfuls are being eaten from the fridge.
• If you make this recipe don’t throw away those precious egg whites freeze them for later use.

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