Homemade custard 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. This recipe will show you how to make it very quickly and easily.
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Initially, I was going to do a double post of custard and crème brûlée, but decided to do them separately. The biggest difference between custard and crème brûlée is that the latter is made with heavy cream, whereas, I make custard using only milk.
I rationalize that it’s probably going on top of a sweet dessert, such as an apple pie, fruit 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.
Real, Homemade Custard
Recipe by Christina Conte
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. If you’d like to make the apple crumble below, here is the recipe.
British apple pie is also very good with real, homemade custard. There’s a difference? Yes! Click the recipe to see what it is.
Life in Los Angeles…
orchids blooming in my garden in March.
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Real, Homemade Custard
A creamy egg dessert that can stand on its own, but it wonderful when served on many fruit desserts, in trifles and much more.
Ingredients
- 1¼ cups (10 oz) milk (I use whole milk)
- ½ 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
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.
Nutrition Information:
Yield: 4 Serving Size: 3 ouncesAmount Per Serving:Calories: 141Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 98mgSodium: 45mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 8g
Chai Tea Creme Anglaise, Light French Custard
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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!
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HI Christina,
I love custard. My mom and Nonna used to make it often when I was growing up. Sometimes, my mom used to melt a bit of chocolate into it to give it a different taste. I loved both versions. Yours looks so yummy!!
I will have to try it soon.
Thanks for the lovely picture of your orchid. Unfortunately, right now in Woodbridge we had our first snow fall and the temperature this morning was -20C Celsius, not too sure in F. It was very cold out. The only saving grace was the brilliant sunshine!
Love your blog!
Luisa from Woodbridge, Ontario, Canada
Hi christina Thanks for sharing your recipe it brings back so many memories of growing up in Scotland just like homemade yummy cant wait tow share them with my family and teaching my grandchildren thank you
Hi Jackie! Thank you so much for letting me know; it makes me so happy to hear that! You are MOST welcome!! CC
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Custard makes everything better. Thanks for making it look so simple and wonderful.
Thanks, Cathy! ;)
Yum! What a wonderful alternative to whipped cream, I will definitely have to try this.
For me, it’s either real, freshly whipped cream or custard. I never use ice-cream with desserts (don’t hate me). ;)
Thank so so much for this recipe! It was great! My father enjoyed it so much!
Oh that’s lovely to hear, Jayati! Thank you so much for letting me know, I truly appreciate it!
I LOVE custard, I remember having birds custard on just about everything. Your custard reminds me of that. I could drink it. YUM!!
Yes, I do like Bird’s too, but homemade is just so much better! As it is with most things! :)
I think “custard” may be one of my favorite words of all time.
:)
I like fruitcakes or puddings with custard and the bought ones don’t taste that good. So thank you for this recipe!
You’re welcome, Medeja! Enjoy! xx
Christina, this recipe looks so DREAMY! And the orchid is stunning. :-)
Thank you, Valentina! ;)
Custard is my favorite and my mum used to make it twice a week for me, I had to eat it so piping hot. :)
Lucky you! We didn’t get it that often when I was growing up! :)
Delish! Your last photo is just so cozy and homey !
Thanks, Susan! Custard is so soothing, at least to me! ;)
Hi Christina, Thanks for sharing this. My grandmother used to make homemade custard all the time when I was young. I loved it, I remember it was so creamy. and the flavor was incredible. But I have looked everywhere and could not find her recipe. I remember some of the ingredients and how she made it, but I think your recipe is the closest I have seen. Yours looks so yummy, I could just taste it. Nanni never put it in a pie, but always in little bowls (Peach Lustre Fire King bowls) and sprinkled cinnamon on top. Have to try your recipe! Thank you so much for this post. Love the orchids blooming. At least they are blooming somewhere, here on Long Island it is still very cold. Have a great day…Dottie :)
Thank you, Dottie! I do hope you try this recipe as I bet it’s like your Nonna’s custard :) So sorry you are having such cold weather, I do hope it warms up soon! xx