Vanilla Custard from Shake Shack features smooth, creamy vanilla custard made with rich vanilla beans, delivering a velvety texture and sweet, aromatic flavor in every spoonful.
Equipments
- Mixing bowl
- Whisk
- Saucepan
- Wooden spoon or silicone spatula
- Fine mesh strainer
- Measuring cups
- Measuring spoons
- Ice bath (large bowl with ice and water)
- Plastic wrap
- Custard machine or ice cream maker
- Serving bowls or cups
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 6 large egg yolks
- 1 vanilla bean (or 2 teaspoons pure vanilla extract)
Using whole vanilla beans instead of vanilla extract will enhance the custard's flavor with a richer, more aromatic vanilla taste characteristic of Shake Shack's Vanilla Custard. Ensure to temper the egg yolks gently by slowly adding the warm cream mixture to avoid curdling and achieve a smooth texture. Measuring the sugar and salt accurately helps maintain the custard's balance of sweetness and flavor depth. Straining the custard through a fine mesh strainer removes any cooked egg bits, resulting in a velvety consistency. Your Vanilla Custard from Shake Shack copycat recipe will capture the creamy, indulgent experience found in the original dessert.
Instructions
- Split the vanilla bean lengthwise and scrape out seeds (if using vanilla bean).
- In a saucepan, combine heavy cream, whole milk, half the sugar, salt, and vanilla seeds (and pod if using).
- Heat mixture over medium heat until steaming, but not boiling.
- In a mixing bowl, whisk egg yolks with remaining sugar until pale and thick.
- Slowly pour hot cream mixture into egg yolks, whisking constantly to temper.
- Pour mixture back into saucepan.
- Cook over low heat, stirring constantly with a wooden spoon/silicone spatula, until custard thickens and coats the back of the spoon (170–175°F/77–80°C).
- Remove from heat; strain through a fine mesh strainer into a clean bowl.
- Discard vanilla pod (if used).
- Cool bowl in an ice bath, stirring occasionally until custard is chilled.
- Cover surface with plastic wrap and refrigerate until fully cold (at least 4 hours or overnight).
- Churn custard in an ice cream maker according to manufacturer’s instructions.
- Serve immediately for soft serve, or freeze until firm for scoopable custard.
- Serve in bowls or cups.
Substitution
Vanilla Custard from Shake Shack copycat menu captures the smooth, creamy texture and rich vanilla bean flavor that defines the original. If you don't have a vanilla bean on hand, pure vanilla extract is a convenient substitute that still infuses your custard with aromatic sweetness. When tempering the egg yolks, whisk slowly to prevent curdling and ensure a silky consistency. An ice bath is essential afterward to quickly cool the custard, preserving its velvety texture before churning it in your ice cream maker or custard machine. Your choice of heavy cream and whole milk directly influences the richness, so use high-quality dairy for the best results.
Tips
Ensure the custard mixture does not exceed 175degF (80degC) during cooking to prevent curdling and maintain a smooth texture. When tempering the egg yolks, pour the hot cream mixture slowly while whisking constantly to avoid scrambling the eggs. Use a fine mesh strainer to remove any cooked egg bits for a perfectly silky custard. Prior to churning, chill your custard thoroughly in the refrigerator for at least 4 hours to enhance flavor and achieve optimal consistency.
Nutritions
Vanilla Custard from Shake Shack is rich in calories and fat due to its heavy cream and egg yolk content, providing a creamy texture and satisfying mouthfeel. The natural vanilla bean or pure vanilla extract adds flavor without extra sugars or artificial additives. You get a good source of protein from the egg yolks while the whole milk contributes essential vitamins like calcium and vitamin D. The custard's sugar content should be considered if you're monitoring your daily intake, but it remains a delightful treat with balanced nutritional elements.
Storage
Store your vanilla custard in an airtight container in the refrigerator for up to 3 days to maintain its smooth, creamy texture. For longer storage, freeze the custard in a sealed, freezer-safe container for up to 2 weeks, allowing it to thaw in the refrigerator before serving. Avoid repeated thawing and refreezing to preserve the rich vanilla flavor and velvety consistency.
Variation or Alternatives
You can substitute almond or coconut milk for whole milk to create a dairy-free version, adjusting sweetness as needed since these alternatives can alter custard texture. For enhanced flavor, infuse the cream mixture with a cinnamon stick or star anise during heating, removing them before tempering the eggs. Using a sous vide technique for cooking the custard at a precise temperature ensures even thickening and prevents curdling. If an ice cream maker isn't available, after churning, freeze the custard and stir every 30 minutes until firm to mimic the creamy consistency of Shake Shack's vanilla custard.
Allergies
Your Vanilla Custard from Shake Shack contains common allergens such as dairy (heavy cream and whole milk) and eggs (egg yolks), which can trigger reactions in individuals with lactose intolerance or egg allergies. People with sensitivities to dairy proteins like casein or lactose should avoid this custard to prevent symptoms like digestive discomfort or skin reactions. Always check ingredient labels and consult with a healthcare professional if you have known food allergies before consuming products with ingredients like these.
Why this recipe?
Vanilla Custard from Shake Shack is celebrated for its rich, creamy texture and perfectly balanced sweet vanilla flavor that delights taste buds. Its smooth consistency and high-quality ingredients create a comforting dessert that stands out from ordinary ice creams. You will appreciate the challenge and reward of replicating this beloved treat at home, customizing sweetness and creaminess to suit your palate. Crafting a copycat recipe can deliver the same indulgent experience while allowing for fresh, homemade quality.