Imported from Instagram
Classic Vanilla Custard
Homemade, smooth and creamy custard made without boxed mix, using milk, eggs, vanilla and cornstarch. Served chilled in small glasses with a cookie on the bottom, another on top and a touch of cinnamon.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 900 ml Whole milk
- 4 Size M eggs
- 90 g Sugar
- Vanilla essence (A splash; estimated at approximately 1 tsp.)
- 15 g Cornstarch
- Nuria-, María- or toast-style cookies (As needed to place one cookie on the bottom and another on top of each small glass; approximately 144 g in total is estimated.)
- Ground cinnamon (For sprinkling; approximately 2 g is estimated.)
Steps
- 1
Place the whole milk, eggs, cornstarch, vanilla essence and sugar in a saucepan all at the same time.
- 2
Whisk the mixture with a hand whisk until completely smooth and free of lumps.
- 3
Place the saucepan over medium heat and whisk constantly to prevent the mixture from sticking to the bottom.
- 4
Continue stirring until the mixture begins to thicken and has a creamy texture. Immediately remove the saucepan from the heat.
- 5
Place one cookie in the bottom of each small glass.
- 6
Divide the hot custard among the small glasses, covering the cookies.
- 7
Place another cookie on top of each portion.
- 8
Sprinkle ground cinnamon over the surface.
- 9
Refrigerate the small glasses until the custard is thoroughly chilled and set, approximately 2 hours.
Notes
The quantities yield approximately 8–9 small glasses. Keep the custard refrigerated and preferably consume it within 2–3 days. The quantity of cookies, vanilla and cinnamon is not specified in the source; practical estimates are provided.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →