Homemade custard

Homemade custard

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(27 ratings)

Prep: 10 mins Cook: 15 mins

Easy

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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Ingredients

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

Method

  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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MCRD
2nd Nov, 2018
4.05
I successfully made this but as stated before, the amount of sugar is wrong. You can’t whisk 200g of sugar into four egg yolks! Having compared other recipes I would try 50g and see how that works. Also, for a thicker custard rather than a crème anglaise style I would use a little bit more cornflour.
patandsteve
22nd Oct, 2018
1.05
Think the amount of sugar in the ingredients is totally wrong - surely it should be 20g and not 200g! I make proper custard with just a tablespoon of sugar to a pint of cream/milk and 3 egg yolks.
donnadrew
1st May, 2018
5.05
I used this recipe to make good old fashioned banana custard for 3 people. I halved the quantities, used semi-skimmed milk and 80g sugar (although I could probably have used 60g). I sliced up 3 small very ripe bananas and added them to the hot custard for 5 minutes before serving up. Clean bowls all round!
Elisabetta Renwick's picture
Elisabetta Renwick
30th Mar, 2018
This recipe is excellent - taste, texture, and ease of making. It gives a very smooth and velvety custard. The only change I would make is put a bit less sugar, say 100g instead of the 200g. If I had read the comments before making the custard I would have definitely put less sugar in. Like some others I too thought that 200g of sugar was a lot but I ignored my instinct. Nonetheless I would still give this recipe a 5-star rating.
Emma Whitton's picture
Emma Whitton
16th Mar, 2018
5.05
With less sugar and real vanilla this is lovely! I used half of everything with 70g sugar and it was still very sweet :) 100ml double cream 350ml whole milk 2 large egg yolks 1.5 tbsp cornflour 70g caster sugar 1 tsp vanilla extract paste
MsD
21st Sep, 2017
5.05
200 g sugar=ice cream.
MsD
21st Sep, 2017
5.05
A wonderfully rich and very flexible custard! I heeded the comments on sugar and started with 85 g sugar instead of 200 g! Turns out I had to add sugar to make it sweet enough. I eventually used about 100 g of sugar. It would make lovely ice cream too! Sensitivity to sweet decreases with temperature, so use with around 75-85 g of sugar if using warm, 100-125 g if using refrigerated/set, and if making ice cream with it, use all 200 g of sugar. It is GOOD!
MsD
21st Sep, 2017
5.05
A wonderfully rich custard! I heeded the comments on sugar and started with 85 g sugar instead of 200 g! Turns out I had to add sugar to make it sweet enough. I understand why many thought it was overly sweet. I would say I eventually used about 100 g of sugar. However, this looks like it would make lovely ice cream too. Remember that sensitivity to sweet decreases with temperature, so use with around 75-85 g of sugar if using warm, 100-125 g if using refrigerated/set, and if making ice cream with it, use all 200 g of sugar. It is GOOD!
leight79
20th Jun, 2017
5.05
A rich, sweet, decadent custard. Absolutely delicious and creamy.
Biddlybong
7th Jun, 2017
3.05
I used 30g sugar and seven egg yolks. It was well eggy and sweet enuff bruv

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TechMinerUK's picture
TechMinerUK
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
goodfoodteam
28th Apr, 2016
Unfortunately this custard doesn’t freeze well, it is likely to thin or curdle, sorry.
janicejean
4th Sep, 2014
Hi Can this custard be used for a trifle, will it set?
MsD
21st Sep, 2017
5.05
Unfortunately, it does not set in the fridge. It stays runny no matter how cold. It's perfect for ice cream!
goodfoodteam's picture
goodfoodteam
23rd Sep, 2017
Hi MsD, We're glad you enjoyed the custard. Thanks for responding and experimenting. As you've discovered, this custard doesn't set but if you decide to make trifle with homemade custard again, we'd suggest using the following custard recipe which will: https://www.bbcgoodfood.com/recipes/strawberry-elderflower-trifle Thanks and enjoy! The Good Food Team.
MsD
21st Sep, 2017
5.05
I just used it for trifle, but unfortunately it does not work. It stays runny even when completely cold.
MsD
21st Sep, 2017
5.05
I am just about to use it for a trifle, so I'll let you know.
Cburn
20th Dec, 2016
4.05
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 .
rucbar11
30th Jul, 2016
Best served with fish fingers.
thekat
27th Nov, 2013
Adding the sugar afterwards stops the custard sticking to the pan.