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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 ownas 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 milkinto 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
Yield: 4
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 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.
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 milkinto 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: 4Serving Size: 3 ounces
Amount Per Serving:Calories: 141Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 98mgSodium: 45mgCarbohydrates: 18gFiber: 3gSugar: 3gProtein: 8g
Did you make this recipe?
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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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FAQs
🔪 How to make Custard
In a jug, mix the egg yolks, cornflour, sugar and vanilla extract. Pour the hot cream/ milk over the egg mixture, slowly, whilst stirring constantly, then pour back into the pan and heat gently while stirring with the whist, until thick and creamy.
What are the three types of custard? ›
There are three types of custard: baked, stirred, and frozen. Baked custards include bread pudding, flan, and cheesecake, and are prepared by baking in an oven or water bath. Boiled Custards include beverages like eggnog. Puddings, creme anglaise (krem on-GLAYZ), and pastry cream are some examples of stirred custards.
What are common mistakes making custard? ›
The most common mistake people make in baking a custard is not putting enough water in the hot-water bath. The water should come up to the level of the custard inside the cups. You must protect your custard from the heat.
What are the 4 components of custard? ›
Combine milk, eggs, sugar and gentle heat and one of our most treasured comfort food appears.
What makes custard taste like custard? ›
Made from a basic mixture of milk, eggs and sugar, and sometimes flavoured with ingredients such as vanilla beans, custard can be served warm or cold.
What is traditional custard made of? ›
Custard is a decadent dessert made with eggs, milk, and sugar. Eggs are responsible for custard's thick and velvety texture, but some recipes (such as this one) call for thickeners such as cornstarch or arrowroot for extra richess.
What is the difference between British custard and American custard? ›
American puddings are closer to what the Brits would call "custard." A British pudding is a dish, savory or sweet, that's cooked by being boiled or steamed in something: a dish, a piece of cloth, or even animal intestine.
What's the difference between vanilla pudding and custard? ›
While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.
What's the difference between creme brulee and custard? ›
The main difference between the two is that creme brulee is topped with a layer of sugar that caramelizes under a broiler or torch, resulting in a crunchy, burnt sugar topping. Egg custard does not have this additional layer of sugar, but some recipes call for a dusting of nutmeg or cinnamon.
Why does my custard look like scrambled eggs? ›
If you pour whisked eggs directly into a hot pan, they'll begin to cook immediately, resulting in something that looks and tastes a lot more like scrambled eggs than custard.
Using a Thickening Agent
For 1 cup (240 mL) of custard, use 2 tablespoons (17 g) of flour mixed with 4 tablespoons (59 mL) of cold water. Add the mixture into your custard ingredients as they cook on the stove. Use cornstarch as an alternative to flour. Cornstarch, like flour, requires cold water as a mixing agent.
Can you overcook custard? ›
However, if they are overheated, too many bonds form and the proteins clump. To find a fix for lumps, we overcooked a simple custard to 205 degrees (the recommended temperature is 175 to 180 degrees), at which point it was full of large lumps. Rescuing the custard turned out to be a cinch with an immersion blender.
Should custard be made with whole eggs or yolks? ›
To achieve the ideal texture and flavor balance, use whole eggs and milk. Custards made with egg yolks and cream are too eggy and rich in taste and too thick and creamy in texture; they lack the subtleties that make a custard great.
What is Culver's custard made of? ›
Vanilla Frozen Custard [Milk, Cream, Skim Milk, Sugar, Corn Syrup, Egg Yolk, Guar Gum, Mono & Diglycerides, Locust Bean Gum, Carrageenan, Natural and Artificial Vanilla Flavor], Pecan Pieces [Vegetable Oil (Peanut, Cottonseed, Soybean and/or Sunflower Seed), Sea Salt], Salted Caramel [Corn Syrup, Sweetened Condensed ...
Is custard healthier than ice cream? ›
Deciding what to serve with your pudding? Brands vary, but vanilla ice-cream typically has about 10 per cent more calories than custard, as well as twice the saturated fat, less protein and half the calcium and potassium. However, ice-cream usually has less sugar and salt, too.
What's the difference between pudding and custard? ›
While most custard and pudding recipes both typically call for eggs, the main difference is that pudding uses a starch for thickening, whereas custard's thickening agent is the egg itself (or egg yolk, in most instances). Custard's texture also tends to be firmer than pudding.
Is the egg in custard raw? ›
egg yolks and you have custard. Is the egg raw? No, all ingredients are pasteurized/cooked. Are there other reasons for frozen custards creaminess?
Is homemade custard good for you? ›
With milk as the main ingredient, custard is a good source of protein and contains calcium, which is good for bone health.
