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This easy single serving custard is smooth, creamy, and filled with rich vanilla flavor. It’s a classic dessert made with simple ingredients and no complicated steps.
Why You’ll Love This Recipe
- Easy to Make: Simple steps with easy-to-follow instructions.
- Perfect Portion: A rich, creamy dessert made just for one.
- Classic Vanilla Flavor: Smooth, silky texture with warm vanilla notes.
- No Fancy Tools Needed: Just a saucepan, a whisk, and a bowl.
This homemade custard is everything I want in a classic dessert—rich, creamy, and full of flavor. It’s made with simple ingredients and comes together easily on the stove. The texture is smooth and thick, and it sets up beautifully after a few hours in the fridge.
I’ve tested it many times to make sure it turns out just right every time. If you’ve never made custard before, don’t worry—I’ve kept the instructions clear and simple so anyone can make it with confidence. This is one of those recipes I always keep in my back pocket when I want a comforting dessert without making a full batch.
Enjoy vanilla custard with a small batch of ladyfingers for dipping, mini pound cake, small batch butter cookies, or homemade whipped cream.
Ingredients
If you have any ingredients leftover from this single serving vanilla custard recipe, check out our Leftover Ingredients Recipe Finder.
- Whole Milk: Adds richness and creates a creamy texture.
- Sugar: Sweetens the custard.
- Egg Yolk: Thickens the custard and gives it a rich flavor and smooth texture. It also adds a light golden color. Use the egg white to make a mini angel food cake, a mini flourless chocolate cake, or a small batch of meringue cookies.
- Cornstarch: Works with the egg yolk to thicken the custard.
- Vanilla Extract: Adds warm, classic vanilla flavor to the custard. Use pure vanilla extract for the best taste.
How To Make Custard
These photos and instructions are here to help you visualize how to make custard for one. See the recipe card below for ingredient amounts and full recipe instructions.
- Heat the Milk: In a 1-quart saucepan over medium heat, warm the milk until tiny bubbles form around the edges, about 6 to 8 minutes. Stir often to prevent scorching.
- Whisk the Yolk and Sugar: In a medium bowl, stir the egg yolk and sugar together until well combined. Add the cornstarch and stir until smooth.
- Temper the Egg: Slowly pour the hot milk into the bowl with the egg mixture, 1 tablespoon at a time, whisking constantly. This keeps the egg from cooking too quickly.
- Return to Saucepan: Once fully combined, pour the mixture back into the saucepan.
- Cook the Custard: Cook over medium heat, whisking constantly, until thick and smooth, about 4-5 minutes. Remove from heat and whisk in the vanilla.
- Chill: Pour the custard into a bowl. Press plastic wrap directly onto the surface, then refrigerate for about 2 hours until cold.
Expert Tips
- Use Only the Egg Yolk: Egg whites can affect the texture and make the custard gritty.
- Whisk Constantly: This keeps the mixture smooth, prevents lumps, and helps keep the egg from scrambling.
- Use a Small Saucepan: A 1-quart pan is just the right size and helps control heat.
- Chill Completely: Refrigerate for at least 2 hours so the custard sets and thickens fully.
Frequently Asked Questions
Yes, use 2 egg yolks. Don’t use whole eggs, as they can change the texture. A 2-quart saucepan works best for even heating.
Cover and refrigerate for up to 2 days.
It should be thick enough to coat the back of a spoon. If it’s still runny after 5 minutes, keep cooking and whisking until it thickens.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch custard recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Custard For One
Equipment
Ingredients
- ½ cup whole milk
- 1 large egg yolk
- ¼ cup granulated sugar
- 1 tablespoon cornstarch
- ¼ teaspoon vanilla extract
Instructions
- In a 1-quart saucepan over medium heat, warm the milk until tiny bubbles form around the edges, about 6 to 8 minutes. Stir often to prevent scorching.
- In a medium bowl, stir the egg yolk and sugar together until well combined. Add the cornstarch and stir until smooth.
- Slowly pour the hot milk into the bowl with the egg mixture, 1 tablespoon at a time, whisking constantly. This keeps the egg from cooking too quickly.
- Once fully combined, pour the mixture back into the saucepan.
- Cook over medium heat, whisking constantly, until thick and smooth, about 4-5 minutes. Remove from heat and whisk in the vanilla.
- Pour the custard into a bowl. Press plastic wrap directly onto the surface, then refrigerate for about 2 hours.
Notes
- Use Only the Egg Yolk: Egg whites can affect the texture and make the custard gritty.
- Add Milk Slowly: Pouring the hot milk in gradually keeps the egg from scrambling.
- Whisk Constantly: This keeps the mixture smooth, prevents lumps, and helps keep the egg from scrambling.
- Use a Small Saucepan: A 1-quart pan is just the right size and helps control heat.
- Chill Completely: Refrigerate for at least 2 hours so the custard sets and thickens fully.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Great recipe.
Thank you!