Vanilla Custard Recipe

Sometimes the best desserts are the simplest ones, and this four-ingredient vanilla custard recipe proves exactly that! With only a handful of pantry and fridge staples, you can create a smooth, creamy, and comforting dessert that feels elegant without being fussy. The star of the vanilla custard recipe is Rodelle’s Papua New Guinea Pure Vanilla Extract, known for its unique flavor profile with delicate notes of anise, and floral sweetness. These nuanced flavors elevate a classic vanilla custard recipe! 

At its core, custard is about balance, the richness of eggs, the smoothness of milk and cream, just enough sugar for sweetness, and vanilla to tie everything together. While many custard recipes rely on a more standard Madagascar Bourbon vanilla extract,  this recipe was created using a special single-origin extract with vanilla beans originating from Papua New Guinea. The addition of Papua New Guinea pure vanilla extract changes the entire experience! Instead of a one-note vanilla flavor, you’ll notice multiple layers of flavor: the warm, slightly spiced hint of anise, a subtle floral bouquet, and a natural sweetness that lingers on the palate.  

This custard is versatile, too! It can be served warm for a cozy, comforting treat or chilled for a refreshing finish to a meal. On its own, it has a silky, melt-in-your-mouth texture that’s very satisfying. It also pairs wonderfully with fresh fruit, buttery cookies, or even a sprinkle of cinnamon or nutmeg. If you want to make it feel a little more indulgent, try topping it with a dollop of whipped cream or a caramel drizzle. 

What’s most delightful about this vanilla custard recipe is how achievable it is! With just four ingredients and a few basic steps, you can create a dessert that tastes like it came from a pastry shop. It’s a reminder that sometimes less really is more, especially when you’re working with high-quality ingredients. 

Whether you’re looking for an easy weeknight dessert, a make-ahead option for entertaining, or simply a new way to showcase your favorite vanilla, this vanilla custard recipe with Rodelle’s Papua New Guinea Pure Vanilla Extract is one you’ll want to bookmark! 

  • Easy
  • 30 mins
  • 5 servings
close up angle shot of a medium clear glass bowl containing creamy vanilla custard with a vanilla bean laying on top horizontally. The bowl lays on a wooden cutting board. The background is a dark gray texture and there is a light gray-ish tan cloth in the upper left.
Ingredients
  • 4 (56g) Large Egg yolks 
  • 1/3 cup (66g) Granulated Sugar 
  • 1 ½ cup (340g) Half and Half 
  • 2 tsp. (6.5g) Rodelle Papa New Guinea Pure Vanilla Extract
Uses
Occasions
Directions
  1. In a medium pot, pour in the half and half. Bring to a simmer over low to medium heat.  
  2. In a bowl, whisk to combine until smooth the granulated sugar, Rodelle’s Papa New Guinea Pure Vanilla Extract, and egg yolks.  
  3. Once the half-and-half has come to a simmer, remove from the heat, and carefully pour one ladle of the hot half-and-half into the egg mixture while stirring constantly. Repeat with 3-4 ladles, taking your time to ensure the hot liquid is completely mixed into the egg mixture. This process is called tempering the eggs and prevents them from curdling in the custard. The egg mixture should be thin, runny, and warm.  
  4. After tempering the eggs, you can add the mixture to the remaining half-and-half and place the pot back on the stove over medium heat. 
  5. Stir constantly until the mixture thickens and reaches a temperature of 185°F. 
  6. Remove from the heat, and the custard is ready to use right away or can be stored in the fridge for up to 24-48 hours for future use. 

This recipe was prepared by Marshall Davis for Rodelle, part of ADM's culinary team.