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
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.
Notes
egg custard, dessert sauce, British
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
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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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