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

Servings: 4

Prep Time: 5 minutes minutes

Cook Time: 7 minutes minutes

Total Time: 12 minutes minutes

A creamy egg dessert that can stand on its own, but it wonderful when served on many fruit desserts, in trifles and much more.

4.9 from 50 votes

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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

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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

Serving: 1 | Calories: 84kcal | Carbohydrates: 6g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 101mg | Sodium: 33mg | Potassium: 124mg | Fiber: 0.01g | Sugar: 6g | Vitamin A: 246IU | Calcium: 105mg | Iron: 0.2mg

Did you Make this Recipe?

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Author: Christina Conte

Course Desserts

Cuisine British

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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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