Vanilla Bean Warm Sipping Custard: a warm, pourable sipping custard. Serve it warm. Makes 2 glasses in about 22 minutes.
Vanilla Bean Warm Sipping Custard
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Drinks beverages
Vanilla: Extract
Easy
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Vanilla Bean Warm Sipping Custard: a warm, pourable sipping custard. Serve it warm. Makes 2 glasses in about 22 minutes.
Prep
10 min
Cook
12 min
Flavor
Vanilla
Serve
Hot
Total
22 min
Yield
2 glasses
Diet
Gluten free
Ingredients
Adjust yield
glasses
Scales by servings. Blend or brew in batches if your blender or pot is small.
- 1 ¾ cups (440.0 ml)pasteurized whole milk
- 2.0 (36.0 g)pasteurized egg yolks
- 2 ½ tbsp (30.0 g)granulated sugar
- 1 ¾ tsp (5.0 g)cornstarch
- 1.0 tsp (5.0 ml)pure vanilla extract
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Instructions
- Whisk pasteurized egg yolks, sugar and cornstarch until no dry pockets remain.
- Warm the milk with pure vanilla extract until steaming; temper one-third into the yolks, whisking constantly.
- Return everything to a saucepan and cook on medium-low, stirring and scraping the corners; bring the entire mixture to at least 160°F / 71°C, ensuring starch is cooked, without letting it scorch.
- Strain through a fine sieve; add 1–2 tablespoons warm milk only if needed for a drinkable texture.
- Pour warm, not scalding, into two heat-safe mugs; serve immediately.
Tips
- Take an actual temperature reading; thickening alone does not prove the eggs are safely cooked.
- Measure cornstarch accurately: increasing it turns a drink into spoonable pastry cream.
- Pasteurized yolks plus cooked base reaching at least 160°F / 71°C; refrigerate prompt leftovers.
- Good with cookies, cakes, and pastries.
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Recipe FAQ
How long does it take to make vanilla bean warm sipping custard?
Plan on 10 minutes of prep and 12 minutes of cooking. The recipe makes 2 glasses.
How should I store vanilla bean warm sipping custard?
Best fresh. Chill promptly at ≤40°F / 4°C; use within 24 hours after cooking.
Can I make vanilla bean warm sipping custard ahead?
Best made just before serving. Best fresh. Chill promptly at ≤40°F / 4°C; use within 24 hours after cooking.
Can I use a different form of vanilla?
Yes. This recipe uses 1 tsp pure vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.
Estimated · per serving
Nutrition
Per serving = 1 of 2 servings this recipe makes.
270
Calories / serving
12.3g
Fat
29.1g
Carbs
10.1g
Protein
26.9g
Sugar
Whole recipe (2 servings): ~540 cal · 25g fat · 58g carbs · 20g protein · 54g sugar
Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.
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