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Custard

close up shot of a bowl of Custard
Smooth and creamy, this homemade custard is a delightful vanilla treat that can be served alone or as a base for plenty of yummy desserts.
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Table of Contents
  1. CUSTARD INGREDIENTS
  2. HOW TO MAKE THIS CUSTARD RECIPE
  3. How To Serve
  4. Storage
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

You will love the rich, creamy texture and sweet vanilla flavor of this vintage custard recipe. Whether you want to add it to a pie or trifle, top it with fruit, or just grab a spoon (no judgment!), this silky and smooth dessert will be a sure winner.

We have plenty of old-fashioned recipes for you to try out. Our old-fashioned oatmeal cake and ambrosia salad are two classic recipes you’ll love.

CUSTARD INGREDIENTS

You’ll need:

  • ½ cup + 2 tablespoons granulated sugar
  • 3 tablespoons cornstarch
  • 2½ cups whole milk
  • 2 teaspoons pure vanilla extract
  • 4 extra-large egg yolks (or 3 jumbo egg yolks), room temperature, slightly beaten
  • 1 tablespoon salted sweet cream butter

SUBSTITUTIONS AND ADDITIONS

MILK: You can substitute low-fat milk for the whole milk, but the whole milk really adds that richness.

Text

HOW TO MAKE THIS CUSTARD RECIPE

PRO TIP:

You need to take extra caution with this recipe. When the custard gets heated and starts popping, you can suffer serious burns so please pay attention!

STEP ONE: Using a 3 to 4 quart heavy-bottom saucepan over medium heat, add the granulated sugar, cornstarch and milk, and whisk. Whisk continually until the milk mixture reaches a low bubble and begins to thicken, about 6 to 8 minutes.

PRO TIP:

It is really important to keep whisking as you don’t want to burn the custard.

STEP TWO: Remove the saucepan from the heat, and whisk 1 cup of the hot milk mixture into the egg yolks.

PRO TIP:

It is very important to quickly whisk the hot mixture into the yolks (temper) so you do not end up with scrambled eggs in your custard.

STEP THREE: Whisk the egg mixture back into the custard, and return the saucepan to the heat. Continue whisking for another 2 to 3 minutes. 

STEP FOUR: Remove the saucepan from the heat. Whisk in the butter and the vanilla.

STEP FIVE: Strain the custard through a fine-mesh sieve.

STEP SIX: Pour the egg custard into a heat-safe medium bowl or your individual serving bowls. Cover the bowl or individual dishes with plastic wrap, making sure to allow the plastic wrap to cover the surface of the custard to keep a “skin” from forming. Refrigerate for 2 hours before you serve custard.

How To Serve

There are so many ways to serve homemade custard. It can be used as a pastry cream filling for cream puffs, eclairs or our custard pie. This vanilla custard is also really yummy with fresh berries and granola. Or, I love just eating it with a bowl and a spoon – it’s one of my guilty pleasures as I love the subtle sweetness and creaminess of this treat.

Storage

IN THE FRIDGE: Store any leftovers of this sweet custard in an airtight container for up to 3 days.

IN THE FREEZER: You can freeze custard for up to 2 months but have to take caution when preparing it to freeze. The custard needs to have plastic or freezer paper right on the surface. You have to thaw it in the fridge and will have to whisk it to deal with the excess liquid from the thawing process. 

This creamy custard comes out silky and smooth and there are so many different ways you can use this sweet treat. It’s such a quick and easy recipe to whip up and tastes so divine that I don’t think anything compares to a sweet bowl of this homemade treat.

FREQUENTLY ASKED QUESTIONS

What can I do with the leftover egg whites?

Egg whites can be kept in the fridge in an airtight container for a few days. You can also freeze them for longer. Pour each egg white into one cube of an ice tray and freeze. Transfer to a bag and all you need to do is defrost them at room temperature when they’re called for.

How long will this last in the fridge?

This simple recipe will last for up to three days in the fridge.

Can I freeze custard?

You can freeze custard for up to 2 months but have to take caution when preparing it to freeze. The custard needs to have plastic or freezer paper right on the surface. You have to thaw it in the fridge and will have to whisk it to deal with the excess liquid from the thawing process.

MORE RECIPES YOU’LL LOVE

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close up shot of a bowl of Custard

Custard

5 from 1 vote
Smooth and creamy, this homemade custard is a delightful vanilla treat that can be served alone or as a base for plenty of yummy desserts.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 2 hours 20 minutes
Servings 6

Ingredients
  

  • ½ cup granulated sugar
  • 2 tablespoons granulated sugar
  • 3 tablespoons cornstarch
  • cups whole milk
  • 2 teaspoons pure vanilla extract
  • 4 extra-large egg yolks or 3 jumbo egg yolks, room temperature, slightly beaten
  • 1 tablespoon salted sweet cream butter

Instructions
 

  • Using a 3 to 4 quart heavy-bottom saucepan over medium heat, add the granulated sugar, cornstarch and milk, and whisk. Whisk continually until the mixture reaches a low bubble and begins to thicken, about 6 to 8 minutes.
  • Remove the saucepan from the heat, and whisk 1 cup of the mixture into the egg yolks.
  • Whisk the egg yolk mixture back into the custard, and return the saucepan to the heat. Continue whisking for another 2 to 3 minutes.
  • Remove the saucepan from the heat. Whisk in the butter and the vanilla.
  • Strain the custard through a fine-mesh sieve.
  • Pour the custard into a heat-safe medium-size bowl or your individual serving bowls. Cover the bowl or bowls with plastic wrap, making sure to allow the plastic wrap to cover the surface of the custard to keep a “skin” from forming. Refrigerate for 2 hours before serving.

Notes

PRO TIP: You need to take extra caution with this recipe. When the custard gets heated and starts popping, you can suffer serious burns so please pay attention!
 
PRO TIP: It is really important to keep whisking as you don’t want to burn the custard.
 
PRO TIP: It is very important to quickly whisk the hot mixture into the yolks (temper) so you do not end up with scrambled eggs in your custard.

Nutrition

Calories: 216kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 67mg | Potassium: 150mg | Fiber: 1g | Sugar: 26g | Vitamin A: 396IU | Calcium: 131mg | Iron: 1mg
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