13 Custard Desserts So Silky and Creamy You Will Want to Lick the Spoon

There is something about a spoon sinking into a silky custard that makes the whole world slow down. These custard desserts are the quiet heroes of every bakery case: creme brulee, flan, panna cotta, egg tarts and more. Most need only eggs, milk, sugar and a little patience. If you love cozy spoon desserts, you will also enjoy our bread pudding recipes. Which one will you make first? Keep scrolling and pick your favorite..

Classic Vanilla Creme Brulee, the Queen of Custard Desserts

Nothing beats the sound of a spoon cracking through a glassy sugar top. Underneath waits a cold, silky vanilla custard that melts on your tongue. Restaurants charge a lot for it, but creme brulee is one of the easiest custard desserts you can make at home. You can bake it a day ahead, then torch the sugar right before serving. Be honest: do you tap the top gently or smash it right away?

You will need: 2 cups heavy cream, 1 vanilla bean or 2 teaspoons vanilla extract, 5 egg yolks, 1/2 cup sugar plus extra for the tops, a pinch of salt.

How to make it: Heat the cream with the vanilla until steaming. Whisk the yolks, sugar and salt, then slowly whisk in the hot cream. Pour into 6 ramekins set in a baking dish and add hot water halfway up the sides. Bake at 325F for 35 to 40 minutes until just set with a slight wobble. Chill at least 4 hours. Sprinkle sugar on top and torch until deep amber.

Caramel Flan, One of the Easiest Custard Desserts to Flip

Flan is the custard that brings the party. You make a golden caramel first, pour it into the pan, then bake a creamy custard on top. When you flip it over, the caramel runs down the sides like a glossy sauce. Families in Mexico, Spain and the Philippines all have their own version. Quick poll: A) classic vanilla, B) coffee, C) coconut or D) cream cheese flan?

You will need: 1 cup sugar for caramel, 1 can sweetened condensed milk, 1 can evaporated milk, 5 eggs, 1 tablespoon vanilla.

How to make it: Melt the sugar in a pan until amber and pour it into a round baking dish. Blend the milks, eggs and vanilla until smooth. Pour over the caramel. Cover with foil and bake in a water bath at 350F for about 55 minutes. Cool, chill overnight, run a knife around the edge and flip onto a plate.

Panna Cotta With Raspberry Sauce

Panna cotta means cooked cream in Italian, and it might be the easiest dessert in this whole list. There is no oven and no eggs. You just warm cream with sugar, stir in gelatin and let the fridge do the work. The result is a soft, wobbly cream that pairs beautifully with a bright berry sauce. It looks fancy enough for guests but takes ten minutes of real work.

You will need: 2 cups heavy cream, 1 cup milk, 1/3 cup sugar, 2 1/2 teaspoons gelatin, 1 teaspoon vanilla, 1 cup raspberries, 2 tablespoons sugar for the sauce.

How to make it: Sprinkle the gelatin over the milk and let it sit 5 minutes. Warm the cream and sugar until the sugar dissolves. Stir in the milk mixture and vanilla. Pour into glasses and chill 4 hours. Simmer raspberries with sugar for 5 minutes, cool and spoon over the top.

Little Pots de Creme, Custard Desserts for a Dinner Party

Pots de creme are tiny French custard cups that are richer than pudding but softer than a cheesecake. They bake gently in a water bath, so they stay smooth and creamy. Make them in small jars or espresso cups and every guest gets their own. They are one of those custard desserts that look impressive with almost no effort. Would you choose vanilla or chocolate for yours?

You will need: 1 1/2 cups heavy cream, 1/2 cup milk, 5 egg yolks, 1/3 cup sugar, 2 teaspoons vanilla, a pinch of salt.

How to make it: Heat the cream and milk until steaming. Whisk the yolks with the sugar and salt. Slowly whisk in the hot cream, then add the vanilla. Strain into 6 small cups. Bake in a water bath at 300F for 30 to 35 minutes. Chill until cold and serve with whipped cream.

Silky Homemade Chocolate Pudding

Forget the box. Real chocolate pudding made on the stove tastes deeper, darker and so much creamier. It is thickened with cornstarch and a couple of egg yolks, then finished with real chocolate. Kids love it warm, grown ups love it cold with a little sea salt. Do you eat the skin on top, or are you a no skin person? Everyone has an opinion on this one.

You will need: 2 1/2 cups whole milk, 1/2 cup sugar, 1/4 cup cocoa powder, 3 tablespoons cornstarch, 2 egg yolks, 4 ounces dark chocolate, 1 teaspoon vanilla, a pinch of salt.

How to make it: Whisk the sugar, cocoa, cornstarch and salt in a pot. Whisk in the milk and yolks. Cook over medium heat, stirring all the time, until thick and bubbling. Take it off the heat and stir in the chopped chocolate and vanilla. Pour into cups, cover with plastic touching the surface and chill.

Portuguese Egg Tarts With Blistered Tops

Pasteis de nata are the famous custard tarts of Lisbon. A crisp, flaky shell holds a sweet egg custard that gets charred spots on top from a very hot oven. Store bought puff pastry makes them doable at home. Eat them warm with a sprinkle of cinnamon and a strong coffee, just like the cafes in Portugal do. Could you stop at just one?

You will need: 1 sheet puff pastry, 1 cup milk, 1/2 cup heavy cream, 4 egg yolks, 1/2 cup sugar, 2 tablespoons flour, 1 cinnamon stick, lemon peel strip.

How to make it: Roll the pastry into a log, slice into 12 rounds and press into a muffin tin. Simmer the sugar with 1/3 cup water, cinnamon and lemon peel for 3 minutes. Whisk the milk, cream, flour and yolks, then whisk in the syrup. Fill the shells 3/4 full. Bake at 500F for 12 to 15 minutes until blistered.

Old Fashioned Custard Pie Like Grandma Made

This is the plain, honest pie that showed up at every church supper. Just a flaky crust, a creamy egg custard and a dusting of nutmeg on top. It is simple, but when it is done right it is pure comfort. The secret is pulling it from the oven while the center still jiggles a little. Did your grandma make custard pie, or was it a different pie at your house?

You will need: 1 unbaked 9 inch pie crust, 4 eggs, 2/3 cup sugar, 2 1/2 cups whole milk, 1 teaspoon vanilla, 1/4 teaspoon salt, ground nutmeg.

How to make it: Heat the oven to 425F. Whisk the eggs, sugar, salt and vanilla, then whisk in the warm milk. Pour into the crust and dust with nutmeg. Bake 15 minutes, lower the heat to 350F and bake 25 to 30 minutes more until the edges are set. Cool completely before slicing.

Baked Pumpkin Custard for Fall Nights

Love pumpkin pie but not the crust? Pumpkin custard is the answer. It is the creamy, spiced filling baked on its own in little cups, so it is lighter, quicker and naturally gluten free. Top it with whipped cream and a pinch of cinnamon. It is one of the best custard desserts for Thanksgiving week when the oven is busy. Crust lovers, is this a win or a crime?

You will need: 1 can pumpkin puree, 2 eggs, 3/4 cup brown sugar, 1 cup evaporated milk, 1 1/2 teaspoons pumpkin pie spice, 1/4 teaspoon salt, 1 teaspoon vanilla.

How to make it: Whisk everything together until smooth. Pour into 6 buttered ramekins. Set them in a baking dish and add hot water halfway up. Bake at 350F for 35 to 40 minutes until a knife comes out clean. Serve warm or cold with whipped cream.

Banana Pudding Cups, Southern Custard Desserts at Their Best

Southern banana pudding is at its best when the custard is homemade. Warm vanilla custard soaks into vanilla wafers, layered with fresh bananas and whipped cream. Make it in small cups and it becomes the cutest party dessert ever. The longer it sits, the softer and better it gets. Quick poll: A) wafers soft, B) wafers crunchy, C) extra bananas, D) extra cream?

You will need: 2 cups milk, 3/4 cup sugar, 3 tablespoons cornstarch, 3 egg yolks, 1 teaspoon vanilla, 1 tablespoon butter, 3 bananas, vanilla wafers, whipped cream.

How to make it: Cook the milk, sugar, cornstarch and yolks over medium heat until thick. Stir in the butter and vanilla and cool. Layer wafers, banana slices and custard in cups. Repeat and finish with whipped cream. Chill at least 2 hours.

Lemon Custard Tart With a Buttery Crust

A lemon tart is really a custard in disguise. Eggs, sugar, cream and lots of fresh lemon juice bake into a smooth, tangy filling that tastes like sunshine. It is the perfect ending after a heavy meal because it feels light and fresh. Serve a slice with a few blueberries. Are you team sweet and tangy, or do you like your lemon desserts really sour?

You will need: 1 baked 9 inch tart shell, 4 eggs, 3/4 cup sugar, 1/2 cup fresh lemon juice, zest of 2 lemons, 1/2 cup heavy cream.

How to make it: Whisk the eggs and sugar until smooth. Whisk in the lemon juice, zest and cream. Pour into the baked tart shell. Bake at 325F for 20 to 25 minutes until just set in the center. Cool, then chill for 2 hours before slicing.

Coconut Custard Bars

These bars are like a coconut cream pie you can eat with your hands. A buttery shortbread base gets topped with a thick coconut custard and toasted coconut flakes. Cut them into squares and they travel well to potlucks and bake sales. Toasting the coconut until golden is the step that makes them taste like a tropical vacation. Would you add a layer of chocolate on the bottom?

You will need: 1 1/2 cups flour, 1/2 cup butter, 1/4 cup sugar, 1 can coconut milk, 1/2 cup sugar, 3 eggs, 3 tablespoons cornstarch, 1 cup shredded coconut.

How to make it: Press the flour, butter and 1/4 cup sugar into a 9 inch pan and bake at 350F for 15 minutes. Whisk the coconut milk, sugar, eggs and cornstarch and cook until thick. Stir in half the coconut. Spread over the crust and top with the rest of the coconut. Bake 15 minutes, then chill and cut.

Vanilla Custard Sauce, the Simplest of All Custard Desserts

Sometimes the simplest custard desserts are the most beautiful. Creme anglaise is a pourable vanilla custard sauce that turns a bowl of berries into something special. Spoon it warm over fruit, cake or even a brownie. It keeps in the fridge for three days, so make a jar and use it all week. What would you pour it on first?

You will need: 2 cups whole milk, 5 egg yolks, 1/3 cup sugar, 1 teaspoon vanilla, mixed fresh berries.

How to make it: Heat the milk until steaming. Whisk the yolks and sugar until pale. Slowly whisk in the hot milk. Return to the pot and stir over low heat until it coats the back of a spoon. Do not boil. Strain, add the vanilla and serve over the berries.

Old School Vanilla Slice

Ask anyone from Australia or the UK about vanilla slice and watch their eyes light up. It is a thick block of vanilla custard sandwiched between two sheets of crisp puff pastry, often with a sweet icing on top. Cutting it neatly is nearly impossible, and that is part of the fun. This is pure bakery nostalgia you can make in your own kitchen.

You will need: 2 sheets puff pastry, 4 cups milk, 1 cup sugar, 3/4 cup cornstarch, 4 egg yolks, 2 tablespoons butter, 2 teaspoons vanilla, powdered sugar icing.

How to make it: Bake the pastry sheets flat between two trays at 400F until golden. Cook the milk, sugar, cornstarch and yolks until very thick. Stir in the butter and vanilla. Spread the hot custard over one sheet in a lined pan and top with the second sheet. Chill overnight, ice the top and slice with a serrated knife.