How to Make Custard from Scratch

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Ever wondered how to make custard from scratch? You’re in the right place! Skip the pre-made and powdered stuff and head straight for the rich, creamy and super indulgent liquid gold version! I guarantee, this is the BEST homemade custard you will ever taste! (It’s also perfect when paired with apple crumble!)

I love custard. Like really LOVE custard. I always have. 

Don’t get me wrong, I genuinely love ready made custard and I even love the powdered custard too. They certainly have their time and place in our modern day busy lives! BUT, when you have a little time, I promise you, this homemade custard recipe is well worth the effort (and calories!).

Made with egg yolks, whole milk, a real vanilla pod and ALL THE CREAM, this seriously indulgent homemade custard is rich, creamy and heavenly! Pairing well with almost any dessert.

Is custard hard to make?

In short, no, it’s not hard to make. If you prepare your ingredients/equipment before you start and read the recipe all the way through so you know what’s coming, it’s actually quite simple to make homemade custard.

How long does homemade custard last?

Homemade custard should store well in the fridge for 3-4 days if properly covered or in an airtight container. You should always allow hot food to cool completely at room temperature before putting in your fridge to chill.

How is custard made?

1. Split the vanilla pod and scrape out the seeds. Place into hot milk and let infuse.
2. Beat together egg yolks and sugar in a bowl until pale and slightly fluffy.
3. Mix milk and cornflour to a paste in another bowl then pour the infused hot milk over it and stir.
4. Pour the milk into the egg mixture and beat together.
5. Transfer the custard to a pan and stir until thickened.
6. Remove from the heat and stir in the cream.

 

Homemade custard ingredients

Here’s everything you need to know about the ingredients needed to make homemade custard.

• Milk – If you’re going to do something wrong, do it right. Use whole milk and your tastebuds won’t regret it!
• Vanilla – In a pinch, you could use extract or essence but it won’t be as good as using a proper vanilla pod.
• Egg  Yolks – These add richness and give the custard it’s famous yellow colour. 
• Sugar – Caster (superfine) sugar works best in custard.
• Flour – Cornflour (cornstarch) is the best thickener for custard.
• Cream – Use double (heavy) cream for a rich and indulgent custard.

 

Tips for making custard from scratch

Not made custard before? Here’s some tips to help…

• Prepare/weigh out all your ingredients before you start.
• Read through the whole recipe before you begin so there are no surprises halfway through!
• When heating the milk to infuse it, don’t over heat it! Bring it just up to the boil then remove from the heat.
• Stir continuously once your custard is heating in the pan as it can catch and burn easily.
• Custard a little lumpy at first? Beat really well with a wooden spoon or use a whisk if it’s particularly bad.
• Add the cream gradually to avoid it potentially becoming too thin.
• Is your custard too thick? Add a little more milk or cream to thin it out.

 

Recipes custard goes well with

• Apple crumble
• Treacle tart
• Cornflake tart
• Butterscotch tart
• Apple berry Summer fruit crumble

 

 

How to Make Custard

Here is what you will need to make 800ml (Serves 3-4)

(For a printer friendly version, see the recipe card at the end of this post)

• 400ml (1 + 2/3 Cup) Full Fat Milk
• 1 Vanilla Pod
• 3 Egg Yolks
• 65g (1/3 Cup) Caster/Superfine Sugar
• 30g (1/4 Cup) Cornflour/Cornstarch
• 300ml (1 + 1/4 Cups) Double/Heavy Cream

 

Essential Equipment

• Small Saucepan
• Sharp Knife
• 2 Mixing Bowls
• Whisk
• Wooden Spoon
• Medium Saucepan

 

First, pour half the milk (200ml | 3/4 Cup + 1 tbsp) into a small saucepan and set it over a medium heat. Meanwhile, slice the vanilla pod lengthways with a sharp knife and scrape out the seeds. Place them into the milk along with the vanilla pod itself.

Bring the milk just up to the boil then remove from the heat and allow to infuse for 15 minutes.

While the milk is infusing, put the egg yolks (x 3) and caster/superfine sugar (65g | 1/3 Cup) into a mixing bowl and whisk until it becomes pale in colour and a little fluffy.

In another mixing bowl, stir together the cornflour (30g | 1/4 Cup) and remaining milk with a spoon (200ml | 3/4 Cup + 1 tbsp) until blended.

Now pour the hot infused milk into the milk/cornflour mixture and stir well until it’s evenly blended.

Then pour the milk into the egg mixture and stir until it’s mixed together nicely.

Pour the custard into a clean medium saucepan and place over a low/medium heat.

Stirring continuously, bring the mixture up to the boil. At which point, things will get very thick very fast. Keep stirring until the mixture is thick, shiny and smooth. If things get particularly lumpy, you can use a whisk.

All that remains to do now is stir in the cream (300ml | 1 + 1/4 Cups). Make sure you mix it thoroughly and get right into the edges of the pan.

TOP TIP! Add the cream gradually. Remember, you can always add more but you can’t take it out! 

And there you have it, proper homemade custard! You can serve it immediately or cool at room temperature then chill for later use. (You can make this up to 48 hours in advance.)

To heat through, place your custard back into a pan over a low heat and stir continuously until hot throughout.

Have you made this recipe?

Have you learnt how to make custard using this recipe? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter & Instagram or email me at emma@kitchenmason.com.

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