Learn how to make a silky, smooth Homemade Custard using just five ingredients. Quick and easy, this creamy egg custard tastes even better than store-bought custard – and takes only minutes to make!
I love custard ❤️ Whether it’s poured over a slice of Fruit Cake, hidden inside a Classic Trifle or simply served on it’s own with fresh berries, it’s one of my all-time favourite desserts.
Sweet (but not cloyingly so) with a velvety mouthfeel, this Homemade Custard is life-changing.
Just five ingredients, and you will discover how easy it is to make custard from scratch – and how much BETTER it tastes than the store-bought kind.
Just in time for Christmas, this egg-based custard recipe is sure to become a family favourite.
Why you will love this recipe
- Simple ingredients: My recipe only requires five basic ingredients. While other recipes call for heavy cream and milk, this creamy custard is made using only milk.
- Creamy texture: You’ll love the smooth texture and beautiful vanilla flavour of this homemade custard. It is also not too sweet.
- Easy to make: If this is your first time making custard, you’ll love how simple this recipe is. You don’t need any special equipment for this recipe. Made on the stove-top, it’s surprisingly easy.
- Make-ahead: Get prepped and make your custard days in advance for easy entertaining. Whether you enjoy it by itself or alongside your favourite pie, pudding or trifle, this custard is the perfect holiday dessert.
Just made this and, oh my, what a creamy, velvety, delicious delight! Tastes scrumptious hot and cold – I’ve tried it both ways! Thanks for yet another winner, it’s definitely a keeper.
– Salma
Recipe testing
One of my core childhood treats was homemade custard with banana. But while I grew up on custard that was made using custard powder, I was floored when I discovered how easy it was to make custard from scratch.
And even more so, I couldn’t believe how much better it tasted. I first worked on my own custard recipe years ago, when I was dabbling with a thick custard for my Boston Cream Pie recipe.
So it was the perfect place to start. I wanted to create a smooth custard with a pouring consistency similar to a creme anglaise – so it could accompany my favourite Apple Cake, Apple Crumble or a slice of Peach Cake.
But I ran into some trouble as I started to play around with the ingredients. I reduced the cornflour as I didn’t want it too thick (or powdery) and added extra egg yolks for richness.
While my custard tasted good and even looked good, I was often left with an ever-so slightly grainy texture and a powdery after-taste. I couldn’t understand since it had barely any cornflour in it.
So I tried again and again. I was convinced there was something going on in the method of my custard. Was I over-heating it? Did I not heat it enough? Did I over-mix the egg yolks? I tried straining it once, twice, even three times. I was deep in custard confusion.
After my 8th batch (I know!) I had to call in the experts. I asked baking extraordinaire, Emelia Jackson where she thought I was going wrong.
She said, perhaps I didn’t have enough cornflour. The egg yolks were splitting right at the end because there wasn’t enough cornflour to insulate the eggs. She suggested a bit more cornflour and less egg yolk.
So I actually went back to my original recipe, added more cornflour and more milk. I used my favourite method of mixing and heating and BING bam BOOM. This was the custard of my dreams.
Ingredients
My easy Custard recipe only calls for five ingredients. Here’s a quick rundown on everything you will need, including any substitutions you can make:
- Milk: I recommend using full fat milk or whole milk. The higher the fat content, the creamier the custard. While other recipes call for part cream, part milk, I found full fat milk resulted in a very full-bodied creamy custard. And while I only sometimes have cream on hand, I always have milk.
- Corn flour: Corn flour, also known as corn starch, is a key ingredient in this custard recipe. Not only does it act as a thickener, it also coats the egg yolks and prevents them from splitting over high heat (see recipe testing above to hear how we learnt that the hard way).
- Caster Sugar: Caster sugar, also sometimes called very fine sugar, is ideal in this recipe as it dissolves easily. If you don’t have access to caster sugar, you can use granulated sugar.
- Egg yolks: You will need three egg yolks for this recipe. (Use your leftover egg whites to make a beautiful Pavlova).
- Vanilla: I always use a high quality vanilla extract in my custards. My preferred brand is Nielsen Massey. However, if you prefer, you can use a vanilla bean pod. Simply halve it lengthways using a sharp knife, and scrap out the vanilla beans and add them to your milk in step 1 of the recipe method.
How to make Homemade Custard
You might be surprised just how easy it is to make Homemade Vanilla Custard from scratch. But be sure to follow each step carefully to ensure your custard doesn’t split, curdle or never thicken.
Here’s a quick breakdown how to make it. The full recipe and instructions are included in the recipe card below.
Step 1: In a medium saucepan, add 600 ml (2 and 1/2 cups) of milk. Place on medium-high heat. Stir occasionally until milk is hot to the touch but NOT boiling. You might see some steam rising from the milk.
Step 2: Meanwhile, in a large mixing bowl, add cornflour, caster sugar and egg yolks.
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Step 3: Add remaining 120 ml (1/2 cup) of cold milk. Whisk using a hand whisk for 20-30 seconds until combined.
Step 4: Add a splash of hot milk to the egg mixture, and continue to whisk. Add a little bit more, while continuing to whisk, before pouring in the remaining milk in a slow but steady stream. Run the custard through a fine mesh sieve to remove any little lumps of eggs or flour.
Step 5: Place custard back on medium heat and stir continually until mixture thickens slightly or reaches 80C / 176F. Don’t let it get hotter than 85C / 185F or it may split.
Step 6: Remove custard from heat and transfer to a heatproof bowl. Stir through vanilla extract.
Step 7: Immediately place a piece of plastic wrap on top of the custard, making sure it touches the top of the custard. This will help prevent a skin from forming as the custard cools.
Step 8: Place custard in the fridge for 2-3 hours to cool and thicken. Enjoy cold or warm.
Storage instructions
Storage: Once completely cooled, you can remove the plastic wrap on the top of the custard. Transfer custard to an airtight container with a lid and place in the fridge.
Make-ahead: Custard will keep well in the fridge for up to 3 days. Enjoy cold or to reheat, place in the microwave and heat until warm.
Jess’s recipe tips
- Sift your custard: One step that I always do when I make custard is run the mixture through a fine mesh strainer once all the hot milk is added, but before I’ve popped it back on the stove. This simple step ensures you don’t have any lumps of flour or any remnants of egg – making your custard as silky smooth as possible.
- Keep stirring: Once your custard is on the stove, don’t stop stirring. I like to use a heatproof spatula. Be sure to continually go around the edges of the saucepan to ensure nothing catches. You’ll also need to watch and feel for when the custard thickens and is ready to be taken off the heat. You’ll know it’s ready when you can run your finger down the middle of the spatula to draw a line and it stays.
- Watch the heat: If your custard gets too hot, you can scramble the eggs, but if it’s too low, your custard won’t thicken. Bring the custard up to 80C / 176F but don’t let it go hotter than 85C / 185F or it may split. You don’t have to check the custard using a candy thermometer don’t have to use the thermometer, but it’s a great tool to help take the guesswork out of it!
Frequently asked questions
If your custard has been on the stove for longer than 10-12 minutes and hasn’t thickened, it’s likely your heat is not high enough. Every stove is different, so you might need to play around and find your optimum heat. The good news is if you turn it up, it may still thicken – and even if it doesn’t, it’ll still taste amazing.
Custard requires gentle cooking. If your custard curdled or has lumps, you may have skipped running it through a sieve or you may have added the milk too quickly (or heated the milk too much in step 1 and 2). Custard can also curdle if it is not stirred continually (don’t look away) or if you had the heat up to high, causing it to boil and split. You want to bring the custard up to a near boil gradually. If there are just a few lumps here and there, you can run it through a sieve again at the end of cooking.
While they are very similar in taste and texture, creme anglaise doesn’t typically have any corn flour in it. It is cooked over gentle heat and isn’t as thick as custard. Both have a lovely sweet vanilla flavour.
Yes. This recipe has been designed to make a thin custard with a pouring consistency (similar to store-bought custard). But if you want a thicker custard, you can follow the recipe as written and add 1/2 cup LESS milk AND 1 extra level tablespoon of corn flour. You may need to play around with the recipe to achieve your ideal custard thickness.
You can use this sweet custard alongside your favourite dessert, from butter pudding to a fresh fruit tart. It’s perfect with fresh berries or fresh fruit or wedged inside your favourite trifle recipe. Enjoy cold custard or warm.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok for more amazing recipe ideas.
Let’s Bake
Homemade Custard Recipe
An easy recipe for creamy homemade custard.
Ingredients
- 720 ml (3 cups) full fat milk or full cream milk
- 30 grams (3 level tablespoons) cornflour or corn starch
- 65 grams (1/3 cup) caster sugar or granulated sugar
- 3 large egg yolks, room temperature
- 2 teaspoons vanilla extract
Instructions
- In a medium-sized saucepan, add 600 ml (2 and 1/2 cups) of milk.
- Place milk on the stovetop on medium-high heat. Stir occasionally until milk is hot to the touch but NOT boiling. You might see some steam rising from the milk.
- In a large mixing bowl, add cornflour, caster sugar and egg yolks. Add remaining 120 ml (1/2 cup) of milk. Whisk using a hand whisk just for 20-30 seconds until combined and smooth.
- Add a splash of the hot milk to the egg mixture, and continue to whisk. Add a little bit more, while continuing to whisk, before pouring in the remaining milk in a slow but steady stream.
- Rinse and dry saucepan (if using the same one) to make sure it’s clean and there’s no milk stuck to the bottom. Run the custard through a sieve to remove any little lumps of eggs or flour.
- Then pour custard back into saucepan and place on medium heat. Stir continually using a spatula or wooden spoon until mixture thickens slightly. Be sure to stir around the edges of the saucepan as this is where the custard can catch.
- This will take around 10 minutes. Watch the heat – if your custard gets too hot, you can scramble the eggs, but if it’s too low, your custard won’t thicken. Bring the custard up to 80C / 176F but don’t let it go hotter than 85C / 185F or it may split.
- Remove custard from heat and stir through vanilla extract. Transfer to a heatproof bowl.
- Immediately place a piece of plastic wrap on top of the custard, making sure it touches the top of the custard. This will help prevent a skin from forming as the custard cools.
- Place custard in the fridge for 2-3 hours to cool and thicken. (Or you can enjoy it warm too if you like too). To reheat, place in the microwave and heat until warm.
Notes
Corn flour: Corn flour, also known as corn starch, is a key ingredient in this custard recipe. Not only does it act as a thickener, it also coats the egg yolks and prevents them from splitting over high heat (see recipe testing above to hear how we learnt that the hard way).
Caster Sugar: Caster sugar, also sometimes called very fine sugar, is ideal in this recipe as it dissolves easily. If you don’t have access to caster sugar, you can use granulated sugar.
Vanilla: I always use a high quality vanilla extract in my custard. My preferred brand is Nielsen Massey. However, if you prefer, you can use a vanilla bean pod. Simply halve it lengthways using a sharp knife, and scrap out the vanilla beans and add them to your milk in step 1 of the recipe method.
THICKER CUSTARD: This recipe makes a thin custard with a pourable consistency. It’s perfect for pouring over Fruit Cake or serve alongside pies and puddings. If you want a thicker custard, you can remove 1/2 cup of milk AND/OR add an extra 1 tablespoon of cornflour. Follow instructions as written.
Storage: Once completely cooled, you can remove the plastic wrap on the top of the custard. Transfer custard to an airtight container with a lid and place in the fridge.
Make-ahead: Custard will keep well in the fridge for up to 3 days. Enjoy cold or to reheat, place in the microwave and heat until warm.
Nutrition Information
Serving Size: 1/2 cup Calories: 168 Sugar: 17.3 g Sodium: 58 mg Fat: 6.3 g Carbohydrates: 21.8 g Protein: 5.3 g Cholesterol: 104.6 mg
Our favourite
Christmas Desserts
Jodi says
Lovely easy custard that I didn’t curdle! Was great with crumble. Perfect amount for the 5 of us too. Thanks Jess!
Jessica Holmes says
That is so wonderful to hear Jodi!
Cordell West says
i use it until further notice when i’m in my station.
Elvira says
So easy and so good! The perfect comfort food.
Jessica Holmes says
I think so too Elvira! So pleased you enjoyed this one!
Ashlyn Primmer says
The second time I used full cream milk AND extra 2 Tblspns cornflour, so a more quarter cup milk to mix that . Such a slow long stirring in a double pan( self concocted with a colander) and my beautiful work of just-jiggly thick custard cools now with a lid on bowl, as have no plastic to deter a skin forming. So many thanks for this wonderful recipe. Even my 1st attempt was OK. The online shopping didn’t deliver custard. And it was essential for meal plan. Now this recipe is a favourite essential here!
Jessica Holmes says
That’s wonderful you enjoyed it Ashlyn! Thank you for sharing!
Alphageek says
Quick note: if using vanilla bean, do as the recipe says but ALSO put the two vanilla pod halves in the milk prior to heating and remove when done. Extra vanilla goodness.
Salma says
Just made this and, oh my, what a creamy, velvety, delicious delight! Tastes scrumptious hot and cold – I’ve tried it both ways! I even used my good vanilla because I know your recipes are foolproof and have yet to let me down 🙂 Thanks for yet another winner, it’s definitely a keeper.
Jessica Holmes says
Yes! So glad you loved it Salma. I also pull out the good vanilla for this one 😉
zack says
Good Job jess, Love your website!
Jessica Holmes says
Thank you Zack!
Josh says
We loved it. Just ate it straight!
Jessica Holmes says
Love hearing that Josh!