Classic Homemade Custard

Homemade creamy custard recipe made with fresh egg yolks, double cream, and vanilla extract. This easy custard is perfect for pouring over desserts like fruit crumbles, cakes, and puddings. Smooth, thickened with cornflour for a silky texture, ideal for classic British desserts and versatile for many sweet dishes.

This smooth, rich homemade custard is made with cream, milk, egg yolks, and a hint of vanilla. Perfect for pouring over puddings, cakes, fruit crumbles, or serving on its own. It’s gently thickened with cornflour to ensure a velvety texture without curdling.

Ingredients

• 180 ml (¾ cup) double (heavy) cream
• 180 ml (¾ cup) whole milk (full-fat milk)
• 4 large egg yolks
• 2 tsp cornflour (cornstarch if in the US)
• 3 tbsp caster sugar
• 1 tsp vanilla extract

Instructions

1. Warm the Cream and Milk:
   Pour the cream and milk into a saucepan. Heat gently over medium heat until small bubbles start to form around the edges. Do not let it boil.
2. Mix the Egg Base:
   In a separate jug or bowl, whisk together the egg yolks, cornflour, caster sugar, and vanilla extract until smooth.
3. Temper the Eggs:
   Slowly pour the hot cream mixture into the egg mixture in a thin stream, stirring continuously with a hand whisk (not beating vigorously) to prevent curdling.
4. Thicken the Custard:
   Pour the combined mixture back into the pan. Heat over medium heat, stirring gently and constantly with a whisk until the custard thickens to your desired consistency.
5. Adjust if Needed:
   If the custard becomes too thick, stir in a small splash of cream to loosen it.
6. Serve Warm or Cool:
   Once thickened, remove from the heat and serve immediately, or allow to cool for chilled desserts.

Tips

• Avoid boiling: Always cook over medium heat and stir constantly to prevent curdling or lumps.
• Use fresh egg yolks: For the richest flavor and best consistency.
• Strain if needed: If your custard has any lumps, strain it through a fine mesh sieve before serving.
• Make ahead: Custard can be made in advance and kept in the fridge for up to 2 days. Reheat gently before serving.

Variations and Substitutions

• Lighter version: Replace double cream with more whole milk for a lighter texture.
• Extra flavor: Infuse the milk with a split vanilla pod or a strip of lemon peel for added depth before mixing.
• Dairy-free option: Use full-fat coconut milk and dairy-free cream alternative.
• Egg-free version: Substitute the egg yolks with a mix of custard powder and additional cornflour.

FAQs

Can I reheat homemade custard?
Yes, reheat gently over low heat, stirring constantly to prevent splitting. Do not boil.

Why is my custard lumpy?
It likely cooked too quickly or was overheated. Strain to remove lumps and always cook gently.

How thick should it be?
It should coat the back of a spoon. If it becomes too thick, you can thin it with a splash of cream or milk.

Serving Suggestions

• Pour over apple crumble, sticky toffee pudding, or spotted dick.
• Serve chilled with fresh berries or fruit salad.
• Use as a filling for trifles, tarts, or cream puffs.
• Spoon over chocolate cake or bread and butter pudding.

Why You’ll Love This Recipe

This classic custard recipe offers a creamy, smooth texture with a gentle vanilla flavor. It’s simple to prepare, uses basic ingredients, and works beautifully with a wide variety of desserts—whether warm or cold.

Classic Homemade Custard

Servings

4 -6

servings

Prep time

5

minutes

Cooking time

5

minutes

Ingredients

• 180 ml (¾ cup) double (heavy) cream

• 180 ml (¾ cup) whole milk (full-fat milk)

• 4 large egg yolks

• 2 tsp cornflour (cornstarch if in the US)

• 3 tbsp caster sugar

• 1 tsp vanilla extract

Directions

• Warm the Cream and Milk:
• Pour the cream and milk into a saucepan. Heat gently over medium heat until small bubbles start to form around the edges. Do not let it boil.
• Mix the Egg Base:
• In a separate jug or bowl, whisk together the egg yolks, cornflour, caster sugar, and vanilla extract until smooth.
• Temper the Eggs:
• Slowly pour the hot cream mixture into the egg mixture in a thin stream, stirring continuously with a hand whisk (not beating vigorously) to prevent curdling.
• Thicken the Custard:
• Pour the combined mixture back into the pan. Heat over medium heat, stirring gently and constantly with a whisk until the custard thickens to your desired consistency.
• Adjust if Needed:
• If the custard becomes too thick, stir in a small splash of cream to loosen it.
• Serve Warm or Cool:
• Once thickened, remove from the heat and serve immediately, or allow to cool for chilled desserts.