Custard Recipe (Easy, Homemade and Best)
This custard recipe is a fantastic, yet very simple dessert that is popular in many countries, albeit, by different names. A British staple which is frequently poured over many traditional desserts.
I promised a while ago that I’d post the recipe for homemade custard because it’s so quick and easy to make, you probably won’t believe it.
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You may be a big crème brûlée fan, but maybe have never had custard as a dessert if you live in the USA. Crème brûlée is made with heavy cream, whereas custard is made with milk, so it’s a bit less calorific.
For me, it’s usually going on top of a homemade British dessert, such as an apple pie, rhubarb crumble, or steamed pudding, and I try to not make it a calorie overload. However, don’t be afraid to pour custard into it’s own glass, mug, ramekin or whatever you choose; its luscious creaminess can stand on its own as a dessert, too.
Custard Recipe (Easy, Homemade)
Recipe by Christina Conte serves 6
FULL PRINTABLE RECIPE BELOW
Ingredients
- 1 1/4 cups (10 oz) milk (I use whole milk)
- 1/2 vanilla bean or a few drops of vanilla (the bean will taste much better)
- 2 egg yolks
- 2 to 3 tsp sugar, depending on you sweet you like it
- 1 tsp corn starch
Split open the vanilla bean and place in a small pot along with the milk. Heat over medium low heat, meanwhile, prepare the rest of the custard.
In a small bowl, whisk the yolks, sugar and corn starch together until well combined.
When the milk begins to simmer, remove the vanilla bean and pour about half a cup of hot milk into the egg mixture, whisking quickly. Add the rest of the milk, then whisk and return to the pot.
Heat over medium heat and continue stirring, taking care that the custard doesn’t stick or burn, using a wooden spoon is best at this point (the photo below is before I switched to the wooden spoon)! Add the vanilla extract if not using the vanilla bean. Continue to stir until the custard begins to thicken.
Remove from heat, use as desired. If pouring over a dessert, use immediately.
If not using while hot, cover so that a skin doesn’t form on the custard.
Keep any leftover custard refrigerated. Give this super easy, apple crumble recipe a try.
British apple pie is also very good with real, homemade custard. There’s a difference with a British pie? Yes, click the recipe to see what it is.
Real, Homemade Custard
Ingredients
- 1 ¼ cups whole milk
- ½ vanilla bean (or a few drops of vanilla)
- 2 egg yolks
- 2 tsp sugar (more or less, as desired)
- 1 tsp corn starch
Instructions
- Split open the vanilla bean and place in a small pot along with the milk. Heat over medium low heat, meanwhile, prepare the rest of the custard.
- In a small bowl, whisk the yolks, sugar and corn starch together until well combined.
- When the milk begins to simmer, remove the vanilla bean and pour about half a cup of hot milk into the egg mixture, whisking quickly. Add the rest of the milk, then whisk and return to the pot.
- Heat over medium heat and continue stirring, taking care that the custard doesn't stick or burn, using a wooden spoon is best at this point (the photo below is before I switched to the wooden spoon)! Add the vanilla extract if not using the vanilla bean. Continue to stir until the custard begins to thicken.
- Remove from heat, use as desired. If pouring over a dessert, use immediately.
Notes
- Using vanilla bean is far superior in flavor.
- Add less sugar to start, then add more to taste.
Nutrition
Life in Los Angeles…
orchids blooming in my garden in March.
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Check out this twist from Jill at Mad About Macarons: chai tea creme Anglaise, light french custard
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HELLO DO YOU HAVE CUSTARD POWDER RECIPE BY ANY CHANCE ? I AM NOT VERY FOND OF EGGS
THANKYOU
Yes, I just buy (affiliate link) Birds Custard Powder and follow the directions on the can.
I am British and this is truly the custard I am accustomed to….fantastic!!!!
Thank you
How do you make these recipes printable? I see “FULL PRINTABLE RECIPE BELOW” but can’t find anywhere a button/link to print these.
I’m sorry, Diana! I recently was updating this post and must have accidentally deleted the recipe card! It’s back again, thanks for the heads up and sorry for the inconvenience! Enjoy the custard :)
Ms. Christina, here in America people just do not understand the pleasure of tucking in to a bowl of berry cobbler (any flavor really) with this beautiful warm, custard over it. Holy moly, the first time I tasted this in Scotland, I wanted to have a bathtub full of it and a straw. Now in Summer ice cream is fine, but in winter this stuff is amazing. I actually use 1/2 milk and 1/2 Half and Half, its more like what we used to get in Edzell. Raised my family on it.
Not sure you can tell but going through ALL of your recipes. Thank you for your hard work getting em all down.
Aww, thank you so much, Cathy! I really appreciate you noting that :)
That’s why I’m trying to expose them to all the lovely goodness of British and Scottish desserts (and more)! So glad you’re in on the secrets! haha!