Vanilla Bean Custard
Silky, elegant vanilla custard with real vanilla bean—silky smooth and gently set, designed to melt on your tongue.
4 · Pureed
Completely smooth and thick enough to hold its shape on a spoon, but soft enough to need no chewing. Should never be sticky, lumpy, or stringy.
Suitable for anyone who finds food hard to chew or swallow. Graded IDDSI Level 4 (Pureed) — smooth purée, no chewing — the texture standard used in dysphagia care and soft diets.
See all texture levelsIngredients
- 4 large Eggs
- 4 large Egg yolks
- 2/3 cup Granulated sugar
- 2 cups Heavy cream
- 1 cup Whole milk
- 1 Vanilla bean, split and scraped Or 2 tsp vanilla extract
- 1/4 tsp Fine salt
- 1/4 tsp Ground nutmeg Optional
Instructions
Preheat oven to 325°F (165°C). Place six 6-oz ramekins in a large roasting pan.
In a medium bowl, whisk together the eggs, egg yolks, and sugar until smooth and slightly pale.
In a saucepan, combine the cream, milk, vanilla bean (seeds and pod), and salt. Heat over medium until it just begins to steam and small bubbles appear at the edges. Do not boil.
Slowly whisk the hot cream mixture into the egg mixture, whisking constantly to temper the eggs. Add it gradually to prevent scrambling.
Pour the mixture through a fine-mesh strainer into a large measuring cup. This removes any bits of cooked egg and ensures absolute smoothness.
Divide the custard mixture evenly among the ramekins. Sprinkle a tiny pinch of nutmeg on each if using.
Pour hot water into the roasting pan until it reaches halfway up the sides of the ramekins. This water bath ensures gentle, even cooking.
Bake for 40-45 minutes until the edges are set but the centers still jiggle slightly when gently shaken. The custards should be completely cooked through but silky and tender.
Remove the ramekins from the water bath and let cool to room temperature. Refrigerate for at least 2 hours until fully chilled and set.
Before serving, run a finger around the edge of each custard. It should release easily. The texture should be silky, trembling, and melt in your mouth.
Serving Tips
Important Guidance
- The custard is done when it passes the wobble test: a gentle tap should cause only a small wobble in the center.
- Overbaked custards become grainy and weep—remove from oven when centers still seem slightly underdone.
- For those needing pureed textures, blend chilled custard until perfectly smooth before serving.
- Serve slightly chilled or at room temperature—cold custard is easier to control in the mouth.
Nutrition Facts
Estimated from the listed ingredients across 6 ramekins. This is an estimate, not a lab-tested nutrition label.
Dietary Notes
Gluten-free. Can be made lighter using 2% milk or a combination of milk and cream.