Quick Description
This no-bake chocolate chip vanilla custard is smooth, creamy, and rich with a classic vanilla flavor. The custard comes together on the stovetop in minutes, thickens beautifully with cornstarch and egg yolks, and is finished with mini chocolate chips for a soft melt-in-your-mouth texture. Perfect as a dessert cup, pudding, parfait layer, cake filling, or a simple chilled treat.
Servings & Timing
- Servings: 4–6
- Prep Time: 5 minutes
- Cook Time: 10–12 minutes
- Chill Time: 1–2 hours
- Total Time: 15 minutes + cooling
Ingredients List
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 3 large egg yolks
- 2 teaspoons vanilla extract
- 1 tablespoon unsalted butter
- 1/2 cup mini chocolate chips
- Pinch of salt
Instructions
1. Mix the Dry Ingredients
In a saucepan off the heat, whisk together:
- sugar
- cornstarch
- pinch of salt
This helps prevent lumps during cooking.
2. Add Milk and Cream
Slowly pour in the whole milk and heavy cream while whisking until the mixture is smooth.
3. Add Egg Yolks
Whisk in the egg yolks until fully combined.
4. Cook the Custard
Place the saucepan over medium heat.
Cook, whisking constantly, for 8–12 minutes until the mixture thickens.
The custard is ready when:
- it coats the back of a spoon
- lines hold when you swipe a finger through it
Do not boil vigorously, or the eggs may scramble.
5. Add Vanilla and Butter
Remove the saucepan from the heat.
Stir in:
- vanilla extract
- unsalted butter
Mix until smooth and glossy.
6. Cool Slightly and Add Chocolate Chips
Let the custard cool for 5 minutes.
Fold in the mini chocolate chips gently.
They will partially melt, creating soft chocolate ribbons throughout the custard.
7. Transfer and Chill
Pour into cups or a large container.
Cover with plastic wrap directly on the surface to prevent a skin from forming.
Refrigerate for 1–2 hours until fully chilled and set.
8. Serve
Serve as-is or top with:
- whipped cream
- extra chocolate chips
- fresh berries
- crushed cookies
Additional Notes
- For a thicker custard, increase cornstarch to 4 tablespoons.
- For a lighter texture, use half-and-half instead of heavy cream.
- If lumps appear, strain the custard through a fine mesh sieve before chilling.
Dietary Info (Approximate per serving)
- Calories: 250–330
- Protein: 4–6 g
- Carbs: 25–35 g
- Fat: 15–20 g
Flavor Tips & Variations
- Chocolate Swirl Custard: Add 2 tablespoons melted chocolate into half the custard and swirl.
- Caramel Version: Replace half the sugar with caramel sauce.
- Cookies and Cream: Stir in crushed chocolate sandwich cookies instead of chocolate chips.
- Mocha Custard: Add 1 teaspoon instant coffee to the dry ingredients.
Ingredient Substitutions
- Whole milk → almond milk or oat milk (custard will be thinner)
- Mini chocolate chips → chopped dark chocolate
- Cornstarch → custard powder (same amount)
- Butter → coconut oil for a dairy-free option
Recipe Variations & Serving Suggestions
- Use as a filling for cakes, tarts, or crepes.
- Layer with whipped cream and berries for parfaits.
- Pour over brownies for a warm-and-cold dessert cup.
Storage & Make-Ahead
- Store in an airtight container in the refrigerator for up to 3 days.
- Do not freeze; texture will separate.
FAQs
Why is my custard lumpy?
Usually caused by high heat. Next time, cook on medium and whisk continuously.
Can I make this without egg yolks?
Yes. Increase cornstarch to 4–5 tablespoons. Flavor will be lighter.
Can I use full-fat milk instead of cream?
You can, but texture will be less rich.
How do I make it thicker?
Add an extra tablespoon of cornstarch or cook a few minutes longer.
Optional Personal Story
This custard recipe is inspired by classic vanilla pudding but elevated with cream, butter, and mini chocolate chips. It brings together comfort and indulgence without complicated steps, making it perfect for both quick desserts and special occasions.
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