Homemade custard

Homemade custard

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(10 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
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  • 200ml double cream
  • 700ml whole milk
  • 4 large egg yolk
  • 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.

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Comments, questions and tips

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Comments (15)

readfood's picture

Far too sweet! I'm thinking it should have been 20g of sugar rather than 200g!

suhoha's picture

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's picture

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.

awaller's picture

Oh yes, too sweet! Wish I'd read the comments before ploughing on and making this!!

hrgoddess's picture

I agree with others on the amount of sugar. I cut it in half and it was still plenty sweet. Excellent easy recipe otherwise and will definitely make again.

cpacitti's picture

This is a great and simple recipe for yummy custard even substituting while milk for the cream but oh my far too sweet. I reckon half the amount of sugar would suffice ..esp if eating it with a sweet cake.

Yandiswa's picture

Did it without the cream and it turned out awesome

allanh's picture

Ummm... did I miss the 'stirring tips' in Steps 1 and 2. Has this been transferred from another document without appropriate careful editing?

CarlosDiz's picture

Definitely too much sugar! It spoils the taste of the custard.
Half the quantity should be more than enough.
It's disappointing that in spite of several comments about the excessive sugar, the recipe has not been modified.

Fredg's picture

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

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!

Questions (3)

OriginalTM's picture

Can this custard be stored in the freezer and if so how long can it be stored in the fridge/freezer?

goodfoodteam's picture

Unfortunately this custard doesn’t freeze well, it is likely to thin or curdle, sorry.

janicejean's picture

Can this custard be used for a trifle, will it set?

Tips (2)

rucbar11's picture

Best served with fish fingers.

thekat's picture

Adding the sugar afterwards stops the custard sticking to the pan.