Homemade custard

Homemade custard

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(13 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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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.
30th Jan, 2016
Oh yes, too sweet! Wish I'd read the comments before ploughing on and making this!!
31st Dec, 2015
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.
11th Dec, 2015
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.
9th Dec, 2015
Did it without the cream and it turned out awesome


OriginalTM'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.