Homemade Custard made from scratch with a few simple ingredients, an old-fashioned recipe that is so quick and easy to make, but absolutely delicious. Vanilla custard is the base for so many desserts, but it can also be enjoyed on its own. No need for the ready-made one, this is a fail-proof recipe that will be a big hit with the whole family.
You can't talk about desserts without mentioning the word custard - often taken for granted, and not given the proper recognition it deserves. Fancy a quick treat? Grab a spoon and dig into some delicious custard that will make you lick your fingers clean. Or freeze it, and you get the most delicious vanilla ice cream.
Not sure what filling to use for your favourite desserts? Custard to the rescue again. The consistency can vary from thin and runny pouring sauce, to a thick filling, the difference is made by adding cornflour (corn starch). I used custard times and times again, and always with excellent results.
Now I'll show you how to make homemade custard from scratch with just a very few basic ingredients that you most likely always have in your pantry. No need for going posh, just simple vanilla extract would do here, otherwise vanilla beans are great - they bring more flavour, but as I said, it's not essential.
I have tried different variations too, with my Mango Custard being an absolute treat, I highly recommend it!
How to make homemade custard
Making the custard is dead easy - and it only takes about 4-5 minutes. And trust me, it's healthier and more delicious than the store-bought custard that is full of dodgy ingredients.
- bring the milk and double cream to the boil
I used half milk, half double cream, but you can use milk only if you don't have double cream. The consistency should not change, although the double cream makes it richer.
- in a bowl, beat the egg yolks with the sugar until you get a thick pale yellow consistency
- add the vanilla extract and cornflour, and mix well
- add one ladleful of the hot milk mixture at a time, mixing well to avoid the eggs curdling
It is crucial for the egg yolks to be at room temperature before you use them for the custard - cold yolks mixed with the hot milk mixture will result in the custard curdling.
- bring the custard back to the pan, and whisk gently until it thickens, then remove from the heat and leave to cool
And that's the custard done!
Custard is great on its own, I would eat it all day long. But it's excellent in and on desserts too. Crumbles and sweet pies for example, a big generous serving of custard on them, and you get a heavenly treat.
But it can also make the base for some famous desserts: my Pastéis de Nata Recipe (Portuguese Custard Tarts) are a fine example how delicious the custard can be as a filling. My recipe uses plain flour as a thickener, but you can swap it for cornflour.
Another great example are my Chocolate Eclairs, the filling is beautifully rich, without the egg yolk for a white colour, but fill free to add it if you like.
The Poppy Seed Cake with Custard Filling and Nutella is another great favourite of all of us, it's so scrumptious!
My Cremeschnitte Recipe is ever so popular, and the filling is custard-based too, it does have to use more flour though, as it needs to be thick for the dessert to be sliced.
But the very best of all, my Floating Island Dessert Recipe is one of a kind - delicious thin custard made without any thickener, and poached meringues. What a treat! Do give this recipe a go, it's the very best!
If you’ve tried my HOMEMADE CUSTARD or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
- 250 ml full-fat milk
- 250 ml double cream (heavy cream)
- 75 g granulated sugar
- 3 egg yolks
- 1 tablespoon vanilla extract
- 1 tablespoon cornflour (corn starch)
- Add the milk and cream to a pan and bring to the boil.
- In a bowl, beat the egg yolks with the sugar until you get a smooth, thick and pale yellow cream.
- Add the vanilla extract and cornflour and mix.
- Add one ladleful of the hot milk mixture, beating well after each addition until everything is well incorporated.
- Bring the custard back on the heat and whisk until it thickens.
- Remove from the heat and leave to cool down.
- If you'd like to see the measurements in CUPS and OUNCES, please click on the US CUSTOMARY link.
- The amount of ingredients can be adjusted according to the number of servings you need, please click on the number of servings to change it.
- I used half milk, half double cream, but you can use milk only if you don't have double cream. The consistency should not change, although the double cream makes it richer.
- Make sure the egg yolks are at room temperature before using them, otherwise the mixture will curdle.
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