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    Home > Sauces and Dips

    How to make Custard

    Published: Oct 14, 2021 by Nicky Corbishley

    Go to Recipe Print Recipe

    Thick, silky, creamy and luxurious vanilla custard. I'm going to show you how to make it lump-free, without custard powder.
    The ultimate accompaniment to all sponge cakes, fruit pies and crumbles!

    A mottled blue jug full of custard, sat on a blue plate with a spoon next to it, on a wooden table with a white tea towel in the background
    Jump to:
    • 📋 What do we need?
    • 🔪 How to make Custard
    • 🍽️ What to serve it with
    • How to make custard
    • 💬 Reviews

    When I was little, Sunday afternoons would always be spent having tea at my nana and grandad's house with all of the family. My grandad was a keen and adventurous baker and would have apple crumbles, rhubarb crumbles, scones and trifle on the table without fail.
    He could always be relied upon to have a big jug of homemade custard, in a Pyrex jug, ready for us all to devour.

    This is the famous custard, done the proper way, with lots for everyone, because who doesn't love custard...

    📋 What do we need?

    • Cream Always use double (heavy) cream for your custard, this will ensure the custard is luscious and won't split
    • Milk Full fat (whole) milk again for that creamy taste
    • Vanilla Extract This will add the essential flavour to your custard, or you can use vanilla essence, vanilla paste or the seeds from a vanilla pod
    • Eggs I used large eggs, but if you don't have large, just add an extra yolk to the recipe

    🔪 How to make Custard

    Full recipe with detailed steps in the recipe card at the end of this post.

    A close up of a big bowl of custard being whisked on a wooden table
    1. Heat the cream and milk in a pan over a gentle heat.
    2. In a jug, mix the egg yolks, cornflour, sugar and vanilla extract.
    3. Pour the hot cream/ milk over the egg mixture, slowly, whilst stirring constantly, then pour back into the pan and heat gently while stirring with the whist, until thick and creamy.

    👩‍🍳PRO TIP Try pushing fresh raspberries through a sieve and adding to the custard for a trip down memory lane and that wonderful school 'pink custard'

    🍽️ What to serve it with

    • Sticky Toffee Pudding
    • Flourless Chocolate Cherry Cake
    • Apple Crumble Cake
    • Rhubarb and Amaretti Cake
    • Pumpkin Gingerbread Cake with Sticky Whisky Glaze
    • Gluten Free Cherry and Almond Cake

    Thick, creamy and goes with so many desserts and cakes, and not forgetting the old favourite, bananas and custard 😋

    What's your favourite thing to serve with custard?
    Mine has to be the good old sticky toffee pud!

    Piece of sticky toffee pudding on a plate, topped with custard. Jug of custard in the background.
    A square image of a blue jug filled with custard, sat on a blue plate with a spoon next to it. On a wooden table with a white tea towel on the side

    How to make custard

    By: Nicky Corbishley
    Thick, silky, creamy and luxurious vanilla custard. The ultimate accompaniment to all sponge cakes, fruit pies and crumbles!
    5 from 5 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 5 mins
    Total Time 10 mins
    Course Dessert, Sauces
    Cuisine British
    Servings 4 -6
    Calories 188 kcal

    Ingredients
     

    • 180 ml (¾ cup) double (heavy) cream
    • 180 ml (¾ cup) whole milk (full fat milk)
    • 4 egg yolks from large eggs
    • 2 tsp cornflour - (cornstarch if you're in the US)
    • 3 tbsp caster sugar
    • 1 tsp vanilla extract

    INSTRUCTIONS
     

    • Heat the cream and milk in a pan until bubbles just start to rise at the edge of the pan (don't boil it).
    • In a jug, mix the egg yolks, cornflour, sugar and vanilla extract.
    • When the cream is hot, pour into the egg mixture in a thin stream whilst stirring (note: stirring, not whisking fast!) with a hand whisk (don’t pour in the milk all at once or it will scramble the eggs).
    • Once mixed together, pour back into the pan and continue to stir the custard with a whisk over a medium heat until it thickens.
    • If it gets too thick, add a splash of cream.
    • Turn off the heat and serve.

    ✎ Notes

    Lumps?
    If you stir constantly with a whisk, you shouldn't get any lumps.
    BUT!
    If you do end up with any lumps, simply pour the custard through a sieve.
    Can I make it ahead?  
    Yes, cover with a piece of clingfilm (so it's touching the whole of the top layer of custard), so you don't get a skin on the top, then refrigerate for up to two days.
    Reheat, in a pan, stirring constantly, until piping hot.
    Can I freeze it?
    Honestly? it can be a bit hit and miss, and is likely to split, so I don't recommend freezing homemade custard.
    However, you can freeze the excess egg whites to use another day.
    Ingredient swaps
    • Add 2 tbsp of cocoa powder along with the egg yolks, sugar and cornflour to make chocolate custard.
    • Add ½ teaspoon of almond extract for a lovely vanilla-almond flavour (works great when served with sponge recipes).
    Nutritional information is approximate, per serving - based on this recipe making 6 servings.

    Nutrition

    Calories: 188kcalCarbohydrates: 9gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 174mgSodium: 30mgPotassium: 76mgFiber: 1gSugar: 8gVitamin A: 663IUVitamin C: 1mgCalcium: 69mgIron: 1mg
    Keywords Autumn food, Comfort Food, winter food
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

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    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. alice says

      January 06, 2023 at 7:29 pm

      5 stars
      truly simple and excellent!!

      Reply
    2. melinda says

      June 17, 2022 at 1:06 am

      5 stars
      beautiful presentation of this recipie! It is delicious and its own special custard moment. Thank you for your work.

      Reply
    3. Michelle Dooley says

      April 24, 2022 at 7:08 pm

      5 stars
      I've never made custard before but looking at this recipe I'm going to try and make my own.

      Reply
    4. Hilary says

      October 22, 2021 at 9:05 am

      5 stars
      I love custard but my husband will not touch it unless I make caramel custard. To to me it is a treat whenever we eat out. Thank you for this recipe

      Reply
    5. John Marshall says

      October 21, 2021 at 2:39 pm

      Sticky toffee pudding should be served with butterscotch sauce .......always!

      Reply
    6. Christine says

      October 19, 2021 at 8:02 am

      5 stars
      Delicious, I usually reach for a tin of custard to accompany our Sunday dessert, but decided to give homemade a try. Was much easier than I thought and so delicious. Will definitely be making this again😋

      Reply

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    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

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