Proper homemade vanilla custard made with simple pantry staples such as cream, eggs and milk is so easy to make and in terms of flavour is streets ahead of shop-bought!
I fully realise that ready-made custard is a great time-saver. If you've got a box of ready-made custard in your pantry then you can whip up a quick dessert in no time. However, have you had a look at the ingredients that go into shop-bought custard?
Here's an example of the ingredients in a popular UK ready-made custard - Reconstituted Dried Skimmed Milk, Reconstituted Buttermilk Powder, Water, Sugar, Modified Maize Starch, Palm Oil, Milk Proteins, Flavouring, Colours (Beta-Carotene, Paprika Extract). Not too appealing - especially the palm oil!
But did you know that in only slightly longer than the time it takes you to open a box of ready-made custard you can make an easy homemade vanilla custard with only 6 simple pantry ingredients?
This vanilla custard only takes a few minutes to cook using fresh cream, egg yolks, sugar and milk. Using this method of making custard, you will end up with as smooth and creamy custard with no lumps.
This is meant to be a pourable custard that you can drizzle over a crumble, a dish of fruit or steamed pudding. However, depending on how thick you like it, you can add a little cornstarch to the custard to thicken it.
I used a combination of single (or pouring) cream and milk to make this custard, but you could use double or heavy cream instead.
If you are looking for a thicker custard that is more suitable for layering between cakes or making a trifle you might like this recipe for creme patisserie (or pastry cream) in these puff pastry custard slices.
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Ingredients
This recipe will make around 1 pint (or half a litre) of vanilla custard which will provide 4 generous servings.
- Cream - I used single (or pouring) cream for a little extra richness. You could leave out the cream and just use milk if you prefer. For an even creamier custard you could use heavy (or double) cream.
- Milk - semi-skimmed if fine. If you use whole (or full-fat) milk you could use that instead.
- Eggs - you will only need the yolks. Keep the whites aside and use them to make meringues or make a batch of these delicious lemon amaretti biscuits.
- Sugar - to sweeten the custard.
- Vanilla essence - for extra flavour.
- Cornflour - for thickening. The amount you will need depends on how thick you would like to make this custard.
**You can find the exact ingredient quantities for making this homemade vanilla custard on the printable recipe card at the end of this post**
Instructions
Step 1: Place the egg yolks, vanilla essence and cornflour into a mixing bowl.
Step 2: Whisk the eggs and cornflour together to form a smooth paste.
Step 3: Heat the milk, cream and sugar in a saucepan on moderate heat, stirring occasionally, until the sugar has dissolved. The milk should be just below boiling point.
Step 4: Pour the hot milk into the eggs and sugar mixture (in the mixing bowl) then pour it immediately back into the saucepan. Continue to stir on moderate heat until the mixture starts to thicken.
Step 5: The custard will be thick enough when it coats a spoon. It should leave a clear trail on the spoon when you draw your finger through it.
Transfer the custard to a jug and serve hot, poured over your favourite dessert. Alternatively, cover the pan with a lid (this will prevent skin from forming on the custard) and leave to cool.
You could also cover the custard with a layer of clingfilm (make sure the plastic touches the top of the custard) or sprinkle very lightly with sugar and leave to cool.
Tips for a successful outcome
Here are my top tips to ensure your homemade custard always turns out perfectly:
- Be sure to mix the eggs and cornflour very well to remove any lumps.
- Take care when heating the milk, cream and sugar so that it doesn't boil. Milk can boil over very easily and you don't want to clean boiled-over milk off the stove
- When pouring the hot milk over the eggs and cornflour, stir continuously then pour the mixture immediately back into the saucepan.
- Once the mixture is back in the saucepan continue to stir until it thickens. Don't stop stirring or you may end up with lumps in the custard. If this happens you can pass the custard through a sieve to remove any lumps.
- Keep the heat to moderate so the custard thickens slowly - this will help to prevent lumps from forming.
Serving suggestions
Homemade vanilla custard is delicious when poured over desserts such as this apple and blackberry crumble.
It is also great to pour over a slice of fruity sponge cake like this blueberry sponge cake.
Variations
For a chocolate custard, whisk 2 tablespoons of cocoa powder with the eggs and cornflour.
To give a citrus flavour to the custard, swap the vanilla essence or lemon or orange essence.
Try swapping the vanilla essence with caramel essence for a delicious caramel flavour.
Equipment
To make this vanilla custard you will need the following equipment:
- Mixing bowl - to hold the eggs with the cornflour. You will need a mixing bowl that is large enough to hold the hot milk as it it poured over the eggs and cornflour.
- Balloon whisk - to whisk the eggs and cornflour together.
- Saucepan - to heat the milk and cook the custard.
- Spatula - to stir the custard as it cooks.
- You may also need a sieve in the unlikely event that your custard turns lumpy.
Storage
Store the cooled custard in a covered container (Tupperware or similar is ideal) in the refrigerator for 3 to 4 days.
This custard is delicious served either warm or cold. You can reheat the custard in the microwave for a few seconds, or transfer it to a saucepan and heat gently on the stove.
FAQ
I wouldn't freeze this custard as it may split once frozen and defrosted.
Lumps can form in the custard if the eggs are cooked too quickly over too high heat. For this reason, keep the heat to medium and stir continuously as the custard is cooking.
Once again, high heat is the enemy of custard. Cooking the custard on high heat may result in the eggs scrambling, which will result in curdled custard.
If your custard is too runny, combine 1 or 2 teaspoons of cornflour with a tablespoon of milk and mix until smooth. Stir this mixture slowly into the custard over moderate heat until the custard reaches the desired consistency.
Save for later
If you would like to make your own homemade vanilla custard why not save the recipe to one of your Pinterest boards so you can find it easily? Just click the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Related recipes
Visit my cake, biscuit and dessert recipes page for other delicious sweet treats. In the meantime here are a few other custard recipes you might enjoy:
📋The recipe
Homemade vanilla custard
(Click the stars to rate this recipe)
Equipment
- Large mixing bowl
- Balloon whisk
- Saucepan
- Spatula
- Sieve optional
Ingredients
- 1½ cups milk full fat or semi-skimme
- ½ cup cream single (pouring) or double (heavy)
- 4 large egg yolks
- 3 tablespoons /36 grams white sugar or 4 tablespoons for a sweeter custard
- 1 teaspoon vanilla essence
- 3 teaspoons cornflour
Instructions
- Place the egg yolks, vanilla essence and cornflour into a mixing bowl.4 large egg yolks, 1 teaspoon vanilla essence, 3 teaspoons cornflour
- Whisk the eggs and cornflour together to form a smooth paste.
- Heat the milk, cream and sugar in a saucepan on moderate heat, stirring occasionally, until the sugar has dissolved. The milk should be just below boiling point.1½ cups milk, ½ cup cream, 3 tablespoons /36 grams white sugar
- Pour the hot milk into the eggs and sugar mixture (in the mixing bowl) then pour it immediately back into the saucepan. Continue to stir on moderate heat until the mixture starts to thicken.
- The custard will be thick enough when it coats a spoon. It should leave a clear trail on the spoon when you draw your finger through it.
- Transfer the custard to a jug and serve hot, poured over your favourite dessert. Alternatively, cover the pan with a lid (this will prevent skin from forming on the custard) and leave to cool before serving.
Notes
- Be sure to mix the eggs and cornflour very well to remove any lumps.
- Take care when heating the milk, cream and sugar so that it doesn't boil. Milk can boil over very easily and you don't want to clean boiled-over milk off the stove
- When pouring the hot milk over the eggs and cornflour, stir continuously then pour the mixture immediately back into the saucepan.
- Once the mixture is back in the saucepan, continue to stir until it thickens. Don't stop stirring or you may end up with lumps in the custard. If this happens you can pass the custard through a sieve to remove any lumps.
- Keep the heat to moderate so the custard thickens slowly - this will help to prevent lumps from forming.
- Store the cooled custard in a covered container (Tupperware or similar is ideal) in the refrigerator for 3 to 4 days.
- This custard is delicious served either warm or cold. You can reheat the custard in the microwave for a few seconds, or transfer it to a saucepan and heat gently on the stove.
Nutrition
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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