National Vanilla Custard Day

National Vanilla Custard Day celebrates vanilla custard, both frozen vanilla custard and regular vanilla custard, although frozen custard chains such as Culver's have embraced the day, suggesting frozen custard is the main focus. Vanilla is the most common flavor of frozen custard. To be marketed as frozen custard in the United States, it must include at least 10 percent milkfat and 1.4 percent egg yolk solids. If it doesn't have a high enough percentage of egg yolk solids, it is ice cream. The pasteurized eggs used to make frozen custard give it a richer flavor than ice cream, and it is smoother, creamier, and denser because it has less air than ice cream. Frozen custard is also served a few degrees warmer than ice cream.

Frozen custard gained popularity at Coney Island in the 1920s, and then spread to traveling carnivals. One person who sold it at a traveling carnival was Ted Drewes, a tennis player who worked at a carnival in Florida during the winter off-season in the 1920s. He started his own custard business there in 1929, and then brought it back to his hometown of St. Louis, Missouri, the following year. Drewes opened a second location in St. Louis in 1931, and then a third in 1941, both of which are still in operation. The older location is the oldest frozen custard stand in the world, while the other is along old Route 66.

A frozen custard stand at the 1933 World's Fair in Chicago brought the treat to a wider audience. Today, the largest concentration of frozen custard shops in the world per capita can be found 90 minutes north in Milwaukee, Wisconsin. Three of the foremost, most long-standing shops in the Milwaukee area are Leon's, Kopp's, and Gilles. The largest frozen custard chains in the United States are Culver's, headquartered in Prairie du Sac, Wisconsin, Freddy's Frozen Custard & Steakburgers, headquartered in Wichita, Kansas, and Andy's Frozen Custard, headquartered in Springfield, Missouri.

Both frozen custard and regular custard are made with milk, cream, and eggs, usually egg yolks. Sugar and salt are also commonly used, and of course, vanilla extract for vanilla custard. Frozen custard is usually denser, with regular custard being lighter and smoother. Frozen custard is more of a solid, with some versions of regular custard being more pourable. Regular custard is similar to pudding, and flour, corn starch, or gelatin are sometimes included in the recipes. Custard can be eaten on its own or in a custard dessert, or be used as a dessert sauce. Traditionally, it has been used as a pie filling. It is usually cooked in a bain-marie or double boiler, or can be heated very slowly in a saucepan or be made other ways. Crème anglaise (English cream) is a thin pouring sauce or cream. When gelatin is added, it is called crème anglaise collée. Crème pâtissière is a thick pastry cream. Custard mixed with whipped cream is crème légère. Custard may be used to make french toast, to fill chocolate éclairs (crème pâtissière is used), and when making quiches, flans, and tarts. Crème brûlée has a vanilla custard base topped with hard caramel.

How to Observe National Vanilla Custard Day

Enjoy vanilla custard! You could get some frozen vanilla custard at a custard shop such as Culver's, which has celebrated National Vanilla Custard Day with specials on some occasions, or get it at another national or regional chain like Freddy's Frozen Custard & Steakburgers or Andy's Frozen Custard. You could also get some at one of the most iconic local shops, such as Ted Drewe's in St. Louis or Leon's, Kopp's, and Gilles near and in Milwaukee. If you manage a custard shop, make sure to offer deals on vanilla custard in honor of the day. You could also enjoy some regular vanilla custard today. Make your own or buy or make chocolate éclairs, crème brûlée, or another custard dessert.

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