Homemade custard

Homemade custard

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(3 ratings)


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Cooking time

Prep: 10 mins Cook: 15 mins

Skill level



Serves 8

Once you've cracked your own technique for silky smooth vanilla custard, you'll never go back to tinned

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

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  • 200ml double cream
  • 700ml whole milk
  • 4 large egg yolks
  • 3 tbsp cornflour
  • 200g caster sugar
  • 1 tsp vanilla extract

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  1. Put the cream and milk into a large pan and gently bring to just below boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Gradually pour the hot milk mixture onto the sugar mixture, whisking constantly.
  2. Wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the custard is thickened, but before any lumps form. Eat hot or cold.

Recipe from Good Food magazine, October 2012

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Fredg's picture
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I disagree with the comments on quantity of sugar, it does, of course entirely depend on what you have it with, for a syrup pudding it may well be too sweet, but I made it to go with a rhubarb crumble and it worked so well with the tart flavour of the rhubarb. I thought it seemed a Lt but went with it anyway, I also did 500 ml of milk and 400 ml of cream and added an extra egg yolk for good measure. I have to say it was the best custard I have EVER eaten, and I am a massive custard fan!

giraffe21's picture

I really wish I'd read the comments first (I usually do!). This is tooth achingly sweet - clearly a misprint. Please correct it Good Food! I'm going to have to throw this away - what a waste of time and money :(

disneydani's picture

Only just read the comments about how sweet it is! I agree, use less sugar. I only used milk as did not have cream, still really good though

redestiny's picture
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This is REALLY sweet! I would only use 100g of sugar next time.

car0l3y's picture

This is far too sweet - half the quantity of sugar!

ajctracey's picture

If you're worried about your fat intake, then simply make this recipe with 900ml milk - semi-skimmed will also give a good result.
I use much less sugar, but that's a personal matter of taste.

If I'm really in a hurry I make my own "cheat's custard" with some custard powder (just following the instructions on the packet) and then stirring in the yolk of one or two eggs at the last minute when the custard is off the heat and still hot. It's been known to fool genuine foodies!