Traditional custard is one of my favorite comfort desserts, but it almost always relies on egg yolks for its thick texture.
I wanted to create an eggless vanilla custard that still turns out just as rich and creamy as the classic version.
This egg free recipe is a great option if you have an egg allergy, avoid eggs in your diet, or simply ran out of them at home.
It comes together on the stove in just a few minutes using simple staples like milk, cornstarch, and pure vanilla extract.
You can enjoy it warm straight from the pot, or let it chill in the fridge for a thicker pudding treat.
Why You’ll Love It
Silky Texture – Milk, cream, and cornstarch create a smooth custard that feels luxurious in every spoonful.
Rich Vanilla Flavor – Butter and vanilla give this custard a warm, fragrant flavor that tastes wonderfully homemade.
Simple Ingredients – Everyday staples transform into an elegant dessert without complicated steps or hard-to-find ingredients.
Easy Stovetop Method – Continuous whisking and gentle cooking make this recipe straightforward for confident beginners.
Ingredient List
- 2 1/2 cups Whole Milk
- 1/2 cup Heavy Cream
- 1/2 cup Granulated Sugar
- 3 tbsp Cornstarch
- 1/4 tsp Fine Sea Salt
- 2 tbsp Unsalted Butter
- 2 tsp Vanilla Extract
Directions
Step 1
Whisk the sugar, cornstarch, and salt together in a medium saucepan. Slowly whisk in 1 cup of the milk until completely smooth.
Step 2
Whisk in the remaining milk and heavy cream, then place the saucepan over medium heat.
Step 3
Cook while whisking continuously until the custard begins to bubble and noticeably thickens. Once bubbling, continue cooking for 1 minute to fully activate the cornstarch and remove any starchy flavor.
Step 4
Remove the custard from the heat and whisk in the butter and vanilla until silky and smooth.
Step 5
For warm custard, serve after cooling for about 10 minutes. For chilled custard, press a piece of plastic wrap directly against the surface and refrigerate for at least 3 hours.
Tips
Whisk the Cornstarch Smoothly
Start by mixing the sugar, cornstarch, and salt before adding any liquid. Slowly whisk in the first cup of milk so the cornstarch dissolves evenly instead of forming small lumps.
Wait until the mixture looks completely smooth before adding the remaining milk and cream. This small step gives the eggless custard a much silkier texture.
Use Medium Heat
Keep the saucepan over medium heat while the custard warms. Higher heat can make the bottom thicken too quickly while the rest of the mixture is still thin.
Whisk across the bottom and into the corners of the pan as you cook. This helps the milk mixture heat evenly and keeps the cornstarch from settling.
Whisk Continuously as It Thickens
Keep whisking from the moment the saucepan goes on the stove until the custard is ready. The mixture may look thin at first, then thicken quickly once it gets hot.
Use a steady whisking motion rather than stopping for long periods. You will know it is ready when it coats the whisk and begins to bubble across the surface.
Try These Next
- Eggless Creme Caramel
- Eggless Custard Pie
- Eggless French Vanilla Creme Brulee
- Eggless Fresh Fruit Tart
- Eggless Portuguese Custard Tarts
Questions You Might Have
Why is my custard not thickening?
Keep cooking it over medium heat while whisking steadily until it bubbles. The cornstarch needs that bubbling point, plus the full extra minute of cooking, to thicken the custard properly.
If it still seems loose, make sure the heat was not too low and that the cornstarch was fully mixed into the cold milk at the start. The custard will also become thicker as it cools.
Eggless Vanilla Custard
Ingredients
Method
- Whisk the sugar, cornstarch, and salt together in a medium saucepan. Slowly whisk in 1 cup of the milk until completely smooth.
- Whisk in the remaining milk and heavy cream, then place the saucepan over medium heat.
- Cook while whisking continuously until the custard begins to bubble and noticeably thickens. Once bubbling, continue cooking for 1 minute to fully activate the cornstarch and remove any starchy flavor.
- Remove the custard from the heat and whisk in the butter and vanilla until silky and smooth.
- For warm custard, serve after cooling for about 10 minutes. For chilled custard, press a piece of plastic wrap directly against the surface and refrigerate for at least 3 hours.