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Vanilla Cream Cheese Custard is a creamy, decadent and rich vanilla custard dessert. (So delicious!)
After your first spoonful of this Vanilla Cream Cheese Custard – I think you’ll agree with me that this is one of the creamiest and most decadent desserts you’ve ever eaten!
This Vanilla Cream Cheese Custard is smooth and luscious, and full of rich vanilla flavor. By adding some softened cream cheese to a traditional, egg-based custard – we’ve transformed a classic dessert into something your dinner guests will talk about for months.
Another great thing about this Vanilla Cream Cheese Custard? It looks super fancy and impressive, but it only takes about twenty minutes to prepare. Then – chill the custard until you are ready to serve. (You can even make this incredible dessert a day ahead of your special meal. It would be perfect for Mother’s Day dinner!)
To serve, spoon this Vanilla Cream Cheese Custard into individual serving bowls. Or – you can do what we did for our photos – place the chilled and thickened custard into a large pastry bag that has been fitted with a star tip. Then, pipe the Vanilla Cream Cheese Custard into individual dessert glasses before garnishing with a fresh strawberry.
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Vanilla Cream Cheese Custard
Vanilla Cream Cheese Custard is a creamy, decadent and rich vanilla custard dessert. (So delicious!)
Ingredients
2 1/2 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)
Instructions
- 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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Hi! I’m wanting to use this for a filling/custard in a red velvet cake…you think this would work? I know this is an old recipe but I’m hoping you’ll see this…can the whole milk be subbed for almond milk by any chance? And the vanilla bean be subbed for the vanilla paste? Thanks!
Hi Temika – It is a fairly thick custard so I do think it would work. We’ve never tried swapping in almond milk so can’t say how it will work out. And yes, you can use vanilla bean paste.
Haven’t made it yet, but it looks DELICIOUS and BEAUTIFUL!
Hope you’ll give the recipe a try!
Would this work well baked into puff pastry?
Hi Claire – We haven’t tried doing so but I think it could work. Please let us know how it works out!
Wonderful. I will make it again.
Thank you Tina!
Very good recipe, it tastes amazing! i just used vanilla extract still taste great!!
Thanks Anita!
My custard did not thicken immediately. If refrigerated, will it thicken?
Not sure Sonja – the custard should thicken as it cooks.
This is going to make a great filling for a red velvet cake
Great idea Rob!
absolutely delicious. I made it twice . the second time I added tablespoon of lemon juice and used it differently as a topping for my baked lemon cheesecake.
Great suggestion David!!
Hi i was just wondering how long this recipe will take?
Thanks Darcy
Hi Darcy – We provide the prep and cooking time at the top of each recipe card…should take around 20 minutes total to make.
Sooooooooo good! Made it for the 4th of July and everyone loved it.
Thank you Meghan!