If you haven't made Homemade Custard you are missing out! There really is nothing like it's creamy and luxurious taste. Don't get me wrong, I'm quite happy with a tin of Ambrosia when I'm in a rush, but it can never beat the decadence of homemade custard. It's simpler to make than you may think too, needs only five ingredients and you can even make it in advance. This is also a great recipe if you live outside of the UK too, where pouring custard or creme anglaise is not as easy to buy ready made.

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Ingredient Tips & Equipment Information

I recommend using whole milk and double cream for the creamiest and tastiest custard.
You can use either vanilla extract or a vanilla pod for this recipe. If using extract, use a good quality one for the best flavour, and avoid using a vanilla essence.
Make sure your egg yolks are at room temperature before you make the custard.
I recommend caster sugar for this recipe, but granulated sugar will work too.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Homemade Custard

Put the milk and cream into a saucepan and warm them on a low heat. Meanwhile, whisk together the egg yolks, caster sugar, vanilla extract and cornflour. Once the milk mixture is steaming (but do no let it boil), pour it slowly into the egg mixture, whisking constantly as your pour.

Pour the mixture back into the pan and heat it on medium-high, stirring constantly, until it thickens. You can use it immediately, or place in a bowl, and cover with clingfilm so that it touches the top of the custard (this is to prevent a skin from forming) and put in the fridge to cool. You can reheat it later.

For the full recipe with measurements, head to the recipe card at the end of this post.

Can the custard be made in advance?

Yes, you can make this custard and store it in the fridge for 3-4 days. You can eat it cold, or reheat gently in a pan.

Can this recipe be made dairy free?

I have not made this recipe using dairy free ingredients, so I cannot say for sure, however dairy free alternatives are excellent these days and I'm confident that it would work well.

What can you do with any leftover egg whites?

There will be four leftover egg whites from making this recipe. I often mix them with some whole eggs and make scrambled eggs or frittatas as this is a quick and easy way to use them. Or you can of course make a dessert with them like meringue, macarons or mousse. You don't have to use them straight away, they will keep in the fridge for two days, or they can be frozen for up to three months.

How much custard does this recipe make?

This recipe makes about 525ml of custard.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you! In the meantime, I've answered some common questions below.

The custard is lumpy

This is usually because the custard has not been stirred constantly during part of the process. But don't worry, you can pour the custard through a fine sieve to remove any lumps.

The custard is too thin

The custard may not have been heated for long enough, or the heat was not high enough. It will thicken again when you reheat it, but I do not suggest reheating it more than once. If you prefer a very thick custard, you may like to add an extra teaspoon of cornflour next time you make this recipe.

The custard is too thick

This is very easy to fix, just add a little whole milk and stir it in well, and keep adding more until you are happy with the consistency of the custard.

Recommended equipment & ingredients

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