Vanilla Cream Cheese Custard


2½ cups whole milk, divided
6 large egg yolks
2/3 cup granulated sugar, divided
1/3 cup corn starch
1 vanilla bean, split and scraped
4 ounces softened cream cheese
Fresh strawberries, for garnish (optional)


  • In a medium bowl, whisk together ½ cup of the milk, the egg yolks, 1/3 cup sugar and the corn starch. Whisk until well blended.
  • In a small sauce pan, heat the remaining 2 cups of milk with the remaining 1/3 cup sugar and the scraped vanilla seeds with the pod.  Heat to a simmer then remove the pod and discard.
  • While whisking, slowly drizzle the hot milk into the bowl with the egg and sugar mixture, making sure to whisk continually.
  • Pour the entire custard mixture back into the pan and heat just until it thickens up, which should be very quickly.
  • Reduce to low heat, add the softened cream cheese and beat with the whisk while cooking for about one minute to form a thick creamy custard.
  • Pour into a large serving bowl (or individual ramekins). Cover with plastic wrap, pushing down on the plastic wrap so that it touches the surface of the custard (this will prevent a skin from forming on the top.) Refrigerate and cool completely before serving.
  • Spoon into individual serving dishes once chilled. Or, as we show in our photos, place the chilled and thickened custard into a large pastry bag fitted with a star tip and pipe into individual serving dishes or martini glasses.  Garnish with fresh strawberries if desired.

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