A luxuriously light, silky custard infused with real vanilla bean and topped with an airy cloud-like texture. These custards are delicate, elegant, and perfect for any occasion where you want a dessert that feels both simple and sophisticated.
Why You’ll Love This Recipe
This recipe blends classic French-style baked custard with a modern airy twist. The vanilla bean adds depth and warmth, while the texture remains unbelievably smooth. It’s easy enough for beginners yet impressive enough for guests. Plus, it uses basic, wholesome ingredients you likely already have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Whole milk – 2 cups
Heavy cream – 1 cup
Vanilla bean – 1 whole bean, split and seeds scraped
Egg yolks – 5 large
Granulated sugar – 1/3 cup
Salt – a pinch
Warm water (for the water bath) – as needed
Directions
Preheat your oven to 325°F (165°C). Position a rack in the center of the oven.
Place the whole milk and heavy cream in a saucepan. Add the split vanilla bean and scraped seeds. Warm the mixture over medium heat until just steaming, then remove from heat and let it steep for 10 minutes.
In a mixing bowl, whisk together the egg yolks, sugar, and a pinch of salt until combined and slightly pale.
Slowly pour the warm vanilla-infused milk mixture into the yolks while whisking constantly to prevent curdling.
Strain the custard through a fine sieve into a clean bowl to remove the vanilla pod and any solids.
Place 6 ramekins in a deep baking dish. Divide the custard evenly among the ramekins.
Pour warm water into the baking dish around the ramekins until it reaches halfway up their sides.
Bake for 30–35 minutes, or until the custards are just set but still slightly jiggly in the center.
Remove the ramekins from the water bath and let cool to room temperature.
Refrigerate for at least 2 hours before serving. For an airy “cloud” finish, whip 1/2 cup of lightly sweetened cream and dollop on top before serving (optional).
Add citrus: Stir in a teaspoon of fresh lemon zest for a bright flavor. Rose or orange blossom: Add 1–2 teaspoons of floral water for an aromatic twist. Honey-sweetened: Replace half the sugar with honey for a deeper, richer sweetness. Caramel base: Pour a thin layer of homemade caramel into each ramekin before adding the custard for a crème-caramel-like version. Spiced vanilla: Add a pinch of cardamom or cinnamon to the milk while heating for a warm, comforting note.
Storage/Reheating
Store the custards covered in the refrigerator for up to 3 days.
Do not freeze, as the texture will become grainy.
Serve chilled; no reheating is needed.
FAQs
How do I know when the custards are done baking?
They should be set around the edges but still slightly wobbly in the center when gently shaken.
Can I use vanilla extract instead of a vanilla bean?
Yes, use 2 teaspoons pure vanilla extract and add it after heating the milk and cream.
Can I use only milk instead of milk and cream?
You can, but the custard will be less rich and not as silky.
Why did my custard curdle?
The milk may have been added too quickly to the yolks, or the custard may have overbaked.
Do I need a water bath?
Yes, it ensures gentle, even cooking and prevents the custard from cracking or curdling.
Can I use coconut milk?
Yes, substitute the milk and cream with full-fat coconut milk for a dairy-free version.
How long can the custards sit out?
They should not sit at room temperature for more than 2 hours.
Can I make this ahead?
Yes, prepare them up to 2 days in advance and keep refrigerated.
What size ramekins should I use?
Use 6-ounce ramekins for the ideal thickness and bake time.
Can I add toppings?
Yes—whipped cream, fresh berries, or a dusting of cocoa powder work beautifully.
Conclusion
Vanilla Bean Cloud Custards offer a light, luxurious dessert that’s both timeless and modern. With their silky texture, rich vanilla aroma, and elegant presentation, they’re perfect for dinner parties, celebrations, or simply treating yourself to something special. This recipe is straightforward, dependable, and endlessly adaptable, making it a delightful addition to any home cook’s repertoire.
Luxuriously smooth and airy custards infused with real vanilla bean, baked gently in a water bath and topped with optional whipped cream for a delicate ‘cloud’ finish. Perfect for elegant occasions or a refined treat at home.
Ingredients
2 cups whole milk
1 cup heavy cream
1 whole vanilla bean, split and seeds scraped
5 large egg yolks
1/3 cup granulated sugar
Pinch of salt
Warm water (as needed for water bath)
Optional: 1/2 cup whipped cream for topping
Instructions
Preheat your oven to 325°F (165°C). Position a rack in the center.
In a saucepan, combine whole milk and heavy cream. Add the split vanilla bean and seeds. Warm over medium heat until steaming, then remove from heat and let steep for 10 minutes.
In a mixing bowl, whisk egg yolks, sugar, and salt until slightly pale.
Gradually pour the warm vanilla mixture into the yolks while whisking constantly.
Strain the custard through a fine sieve into a clean bowl to remove solids and the vanilla pod.
Place 6 ramekins in a deep baking dish and divide the custard evenly among them.
Pour warm water into the baking dish until it reaches halfway up the sides of the ramekins.
Bake for 30–35 minutes, or until the custards are set around the edges but still slightly wobbly in the center.
Remove ramekins from the water bath and let cool to room temperature.
Refrigerate for at least 2 hours before serving. Top with whipped cream if desired.
Notes
Use fresh vanilla bean for the most intense flavor.
Avoid overbaking to keep the custards silky and smooth.
Let the milk cool slightly before mixing with yolks to prevent curdling.
For a dairy-free version, substitute coconut milk for both cream and milk.
Whipped cream topping adds a lovely light contrast to the rich custard.
