Vermicular | Vanilla Bean Custard

Vanilla Bean Custard

Tailored for: Musui–Kamado
Oven Pot Click to Modify
Cooking Flow
48 min
Cooking Steps

[MED] 3 min

[WARM 200°F] 30 min

REST 15 min


2 large eggs

2 large egg yolks
⅓ cup (60 g) sugar
1 ⅔ cups (400 ml) milk
1" piece of vanilla bean, halved lengthwise, seeds scraped

Caramel Sauce
2 ½ tablespoons (30 g) sugar
2 tablespoons water
2 tablespoons hot water

Small heat-resistant containers/bowls

  1. Add milk in a saucepan and scrape in seeds from vanilla bean; add emptied pod. Warm and set aside.

  2. In a medium bowl, whisk eggs, egg yolks and sugar. Gradually whisk in the warmed milk and whisk thoroughly until smooth. Strain the mixture through a sieve into another bowl.

  3. Pour the mixture from Step 2 in small heat-resistant containers. Remove any bubbles on the surface using paper towels, then cover each container with plastic wrap.

  4. Pour 100 ml water in the pot, lay parchment paper, cover, and boil over [MED] heat for about 3 minutes. Once the water comes to a boil, place containers from Step 3 in the pot. Cover and steam over [WARM 200°F] for 30 minutes. Turn off heat and let it steam over residual heat for another 15 minutes. Remove containers from the pot, let cool, and refrigerate.

  5. For Caramel Sauce, heat sugar and water in a saucepan over medium heat while tilting and moving the pan in a circular motion. When the mixture becomes a caramel color, turn off heat and add hot water (be careful as the sauce mixture can pop). Stir until smooth, drizzle over custard and serve.

  • For Step 2, resting the mixture overnight allows any air bubbles to escape, creating a silkier, smoother custard.

  • Covering each container with plastic wrap prevents any water from dripping onto the custard while steaming.

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Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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