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Follow the step-by-step video to get the perfect homemade Custard – a classic accompaniment to traditional desserts that tastes delicious when made from scratch. This easy recipe shows that with 6 ingredients and 20 minutes of time, it’s so worth making your own silky smooth sauce.
If your childhood ever featured homemade Custard, chances are you won’t have forgotten it.
This recipe takes me back to when puddings were part of our normal dinner time routine, especially on Sundays, when it was run-of-the-mill to tuck into Apple Pie or Rhubarb Crumble with Custard (good times!)
Perhaps the greatest myth about making your own from scratch is that it’s difficult and long-winded to do. It really isn’t.
This tried-and-tested recipe has a simple method without too much to remember, but if you need a helping hand, watch the step-by-step videos below.
A common issue with making traditional Custard is lumpiness and overheating.
The trick is really all in the stirring and keeping a low heat (so we don’t end up with scrambled egg!)
As long as you whisk the whole time you add the hot milk and cream to the egg mixture, you shouldn’t get any lumps. (However, if a few lumps sneak in, simply pour your custard through a sieve before serving.)
There are also a few other notes on ingredients that make sure this is the best homemade Custard around:
➡️ Vanilla paste: Using this rather than vanilla extract makes the custard a little more luxurious and gives an unreal flavour, plus the little specks of vanilla bean really take your custard up a notch. It’s a must for vanilla lovers.
You can usually find vanilla paste in the baking aisle, either in a small tub or sometimes a tube. It is a little more expensive than extract but it’s worth it.
➡️ Milk and cream combo: We like a mix of milk and cream for a winning texture that is thick and pourable – just how a custard should be!
➡️ Use cornflour to thicken: Some recipes use cornflour and some don’t (or corn starch if you’re outside the UK.) We like to as it helps thicken the custard a little quicker and makes this recipe simpler if you’ve not made custard before.
Why you’ll love this easy Custard recipe
⭐️ Decadent, luxurious and delicious
⭐️ Simple to follow and fairly quick
⭐️ No lumps, no curdling
This kind of Custard
We’re talking about good old fashioned British-style Custard that is a pourable sauce-like dessert, traditionally served with hearty puddings such as Apple Crumble.
It’s not the thick, set kind that you might find inside a pastry, crème brûlée or tarts, which is more commonly known as crème pâtissière.
If you’re from the UK, egg-free custard powder might be all you know, and while there’s nothing wrong with a bit of Bird’s Custard when you’re in a rush, it can’t compete with the creamy, silky smooth richness of this homemade version.
What to serve with vanilla Custard
I always favour custard over ice cream or cream over my comfort food puds. Or sometimes I just enjoy it on its own!
It goes well with all of the autumnal crumbles, including Apple and Blackberry Crumble, and I like to make it alongside my Slow Cooker Sticky Toffee Pudding, because there’s plenty of time free to do it as that’s cooking!
It’s also deliciously nostalgic poured over School Cake and during the festive season, it has to be with Mince Pies.
It’s delicious served hot over another fruity pie – Cherry Pie – and if you’re making a Trifle, follow this recipe, cover the surface with cling film so it doesn’t form a skin, cool it to room temperature and put it in the fridge to set before you add it in with your other ingredients.
Custard Ingredients
- Double cream and whole milk – This makes an uber creamy Custard! Outside the UK? Use heavy cream (if you’re in USA or Canada) or thickened cream (if you’re in Australia.)
- Egg yolks – Egg thickens the custard and makes it silky and rich, as well as giving it its distinct colour.
- Caster sugar – This gives a nice level of sweetness.
- Cornflour (corn starch) – This gives it a little extra thickness and makes it nice and robust.
- Vanilla paste – Just half a teaspoon gives plenty of decadent flavour. Using paste rather than extract makes a big difference here. You can buy it in the baking aisle, either in a small tub or sometimes a tube. It is a little more expensive than extract but it’s worth it.
How to make Custard from scratch
1. Add the double cream and whole milk to a saucepan and heat gently until steaming but not boiling, as per the full recipe below.
2. Meanwhile, whisk the egg yolks, caster sugar, cornflour and vanilla paste together until smooth and slightly paler in colour.
3. Slowly pour the warm cream mixture into the egg mixture, whisking constantly.
4. Pour the mixture back into the saucepan and cook over a low heat, stirring continuously until the custard thickens, being careful not to let it boil.
Storing
Homemade Custard will keep in the fridge for up to 3 days. Make sure to cover the surface with cling film to stop a skin from forming.
I don’t recommend freezing Custard as it can easily split when defrosting.
Avoiding lumpy custard
As long as you whisk continuously during the whole time you add the hot milk and cream to the egg mixture, you shouldn’t get any lumps.
However, if a few lumps sneak in, fix this by simply pouring your custard through a sieve before serving.
More hearty dessert recipes…
Cakes
Blackberry Cake
Desserts
Classic Bread and Butter Pudding
Slow Cooker
Slow Cooker Chocolate Orange Pudding
Cakes
Pumpkin Cake
FAQs
If you’ve let your mixture boil during the cooking, this might be why. Try to keep the heat medium-low and the cream/milk combination should only steam, not bubble.
Yes, because we’re using cornflour (corn starch), it’s naturally gluten free. As always, check the ingredients on all of the packaging before using though.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Homemade Custard
Ingredients
- 150 ml (2/3 cup) Double cream (heavy cream (US/CAN) or (AUS) thickened cream)
- 150 ml (2/3 cup) Whole milk
- 3 Egg yolks
- 2 tbsp Caster sugar
- 2 tsp Cornflour (corn starch)
- 1/2 tsp Vanilla paste
Instructions
- Heat the cream and milk: Add the double cream and whole milk to a saucepan and heat gently over a medium-low heat until steaming but not boiling. This should take about 3-5 minutes.
- Mix the other ingredients together: Meanwhile, whisk the egg yolks, caster sugar, cornflour and vanilla paste together in a large bowl until smooth and slightly paler in colour.
- Gently combine: Slowly pour the warm cream mixture into the egg mixture, whisking constantly to stop the eggs scrambling.
- Heat everything in the pan: Pour the mixture back into the saucepan and cook over a low heat, stirring continuously with a wooden spoon or spatula. Cook for 3-5 minutes until the custard thickens, being careful not to let it boil.
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Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
