Homemade custard

Homemade custard

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 10 mins Cook: 15 mins


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

  • Freezable

Nutrition: per serving

  • kcal352
  • fat20g
  • saturates11g
  • carbs38g
  • sugars29g
  • fibre0g
  • protein5g
  • salt0.1g
Save to My Good Food
Please sign in or register to save recipes.


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


  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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
20th Jun, 2017
A rich, sweet, decadent custard. Absolutely delicious and creamy.
7th Jun, 2017
I used 30g sugar and seven egg yolks. It was well eggy and sweet enuff bruv
21st Apr, 2017
The texture of this custard worked out fabulously for me - very smooth and silky. As with all the other comment's the quantity of sugar was far too much and I will start with 1/4 next time, other than that a good recipe and I will use it again.
2nd Mar, 2017
Far too sweet! Why does it have 4 stars if all the comments say it is far too sweet!?
Lucy Smith01
21st Feb, 2017
Thanks to Doctor Who I want fish fingers and custard I'm glad you guys got custard recipe
31st Dec, 2016
Absolutely awful. I should have known 200g of sugar was too much. Could have done with 70. Complete waste of food, money and time.
3rd Dec, 2016
Like many on this forum way to sweet , I did think it was a lot of sugar for 4 eggs as I weighed it out, should have trusted gut instinct. I too will read the comments first before I launch into a recipe!
22nd Aug, 2016
Far too sweet! I'm thinking it should have been 20g of sugar rather than 200g!
15th Aug, 2016
I had some old bananas and a small pot of cream so decided to make this recipe for banana custard. I used golden caster sugar as I had no white and just as I was weighing it out I thought 'wait a minute, that's an awful lot of sugar' So I stopped at 97 grams. Apart from that it turned out perfectly. Lovely creamy custard with bananas. I have as much left for tomorrow so could do a crumble, or a syrup sponge pudding or use up the rest of the bananas..
fizzy shiznan
29th Mar, 2016
agree with the other comments, all went great until i tasted it--FAR too sweet, and i had used slightly less sugar than the recipe suggested to begin with, as it seemed like a lot. i had to add extra quantities of everything else to try to dilute the sugar but ran out of milk long before the excessive sweetness could be dispelled.


TechMinerUK's picture
21st Feb, 2016
Can this custard be stored in the freezer and if so how long can it be stored in the fridge/freezer?
goodfoodteam's picture
28th Apr, 2016
Unfortunately this custard doesn’t freeze well, it is likely to thin or curdle, sorry.
4th Sep, 2014
Hi Can this custard be used for a trifle, will it set?
20th Dec, 2016
Used half the amount of sugar and it was still too sweet. Maybe use about 80g and then add to taste. Mine also went lumpy as I couldn't continuously watch and stir it, but a quick blast with the hand blender soon smoothed things out .
30th Jul, 2016
Best served with fish fingers.
27th Nov, 2013
Adding the sugar afterwards stops the custard sticking to the pan.