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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
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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Jeanie Gilbreath Johnson says
Haven’t made it yet, but it looks DELICIOUS and BEAUTIFUL!
Martha says
Hope you’ll give the recipe a try!
Claire M. says
Would this work well baked into puff pastry?
Martha says
Hi Claire – We haven’t tried doing so but I think it could work. Please let us know how it works out!
Tina Laws says
Wonderful. I will make it again.
Martha says
Thank you Tina!
Anita says
Very good recipe, it tastes amazing! i just used vanilla extract still taste great!!
Martha says
Thanks Anita!
Sonja g says
My custard did not thicken immediately. If refrigerated, will it thicken?
Martha says
Not sure Sonja – the custard should thicken as it cooks.
Rob G says
This is going to make a great filling for a red velvet cake
Martha says
Great idea Rob!
David says
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.
Martha says
Great suggestion David!!
Darcy John Kent says
Hi i was just wondering how long this recipe will take?
Thanks Darcy
Martha says
Hi Darcy – We provide the prep and cooking time at the top of each recipe card…should take around 20 minutes total to make.
Meghan says
Sooooooooo good! Made it for the 4th of July and everyone loved it.
Martha says
Thank you Meghan!