How To Make Home Made Custard. A great addition to your dessert. Pour some over your delicious apple pie or pudding! Always a hit at dessert time! Serve warm or chilled.
How To Make Home Made Custard. This is a wonderfully easy recipe and once you’ve made it from scratch, you won’t be buying store bought custard again!
Nothing beats Home Made Custard.
I like it so much I often serve it with puddings, or just eat it straight from the bowl. The addition of using the seeds from the vanilla pod really does make a difference, so if your budget will allow, it is well worth adding it to the custard.
The silkiness and creamy texture combined with the smell from the vanilla truly is a pleasure.
This custard is best eaten as soon as it is cooked. Whilst you can leave it to stand for a while, it will separate slightly, and I’ve found that the texture does change a little when it is reheated.
You can also use this custard in trifles, such as our Blueberry and Lemon Trifle. You can also use this homemade custard in our Easy Banana Cream Cake Trifle. Banana’s and trifle is such a wonderful combination. Sometimes I just serve warmed custard poured over sliced bananas. The kiddies love it too! It’s delicious chilled too!
There is some controversy around adding corn starch or not to add it in the recipe. I have added it, simply because it helps to stabilize the eggs when they are being cooked. If you don’t cook this slowly on a low heat, you will more than likely end up with a scrambled egg dish, so the trick is, low heat and keep stirring!
TIP: If you ever end up buying cake from a shop and it is a bit dry, add some warmed custard and it works a treat!
So let’s get straight to the recipe and see how we make this lovely Home Made Custard. Please enjoy! At the end of the recipe I have added a few recipes which would go very well with custard so please do take a look! (especially at our steamed lemon cake, so good with warm custard poured over the top, hot from the steamer!!)
Prep Time: 15 minutes
Cook Time: 5-7 minutes
Yield: 3-4 servings
You will need: 1 Saucepan, 1 mixing bowl, 1 hand whisk, 1 sieve
INGREDIENTS
** This is a pouring custard
1 pint or 2 1/2 cups of milk
1 Vanilla Pod or 1 Teaspoon Vanilla Essence
2 Teaspoons Cornstarch
1 Tablespoons of sugar
6 Egg Yolks (use the left over egg whites to make meringues!)
INSTRUCTIONS
1. Remove the seeds from the vanilla pod and place in pan together with the pod and the milk. If not using vanilla pod, you can add 1 teaspoon of vanilla essence instead to the milk. Heat on a low heat until simmering. Once the milk starts to simmer, remove from heat and allow to cool for 10 – 15 minutes.
If you add the milk to the eggs when it is too hot, you will most likely scramble the eggs, so allow to cool a little
2. Separate egg yolks and in a large bowl, add the dry ingredients and whisk until combined.
At this stage, you can add different flavorings if you wish, e.g. 2 Tablespoons Cocoa powder, or 1 teaspoon lemon or almond essence.
3. Once the milk is cool enough to touch, add to the egg mixture and whisk to combine.
4. Pass the mixture through a sieve to remove the vanilla pod and any lumps. and return the mixture to the heat. Gently heat, stirring all the time until the custard thickens. This will take about 3 – 4 minutes.
Scrape the vanilla seeds from the underside of the sieve and add them to the milk. We don’t want to waste these!
Once it thickens to your desired consistency (it should coat the back of a spoon and be thickish like yogurt), transfer to a serving jug or directly in to bowls.
Delicious served with our Almond and Pear Crumble!
How about making some meringues with your left over egg whites? Click here to see the recipe.
Flavour Ideas:
You can add different flavors to your custard, at stage 2 in this recipe.
Here are some ideas;
1 tsp Almond Essence
1 tsp Lemon essence
2 Tablespoons cocoa powder
1 Tablespoon Brandy, Rum or Whiskey
Here are some more lovely dessert recipes where you could pour the custard over.
Blueberry Frangipane. A slice of this with some warm custard over the top is lovely!
Keep it simple and pour some warm custard over a slice of our Vanilla Pound Cake. Oh my! 
How To Make Home Made Custard
Ingredients
- 1 pint or 2 1/2 cups of milk
- 1 Teaspoon Vanilla Pod or 1 Vanilla Essence
- 2 Teaspoons Cornstarch
- 1 Tablespoons of sugar
- 6 Egg Yolks
Instructions
- Remove the seeds from the vanilla pod and place in pan together with the pod and the milk. If not using vanilla pod, you can add 1 teaspoon of vanilla essence instead to the milk. Heat on a low heat until simmering. Once the milk starts to simmer, remove from heat and allow to cool for 10 - 15 minutes.
- Separate egg yolks and in a large bowl, add the dry ingredients and whisk until combined.
- At this stage, you can add different flavourings if you wish, e.g. 2 Tablespoons Cocoa powder, or 1 teaspoon lemon or almond essence.
- Once the milk is cool enough to touch, add to the egg mixture and whisk to combine.
- Pass the mixture through a sieve to remove the vanilla pod and any lumps. and return the mixture to the heat. Gently heat, stirring all the time until the custard thickens. This will take about 3 - 4 minutes.
- Scrape the vanilla seeds from the underside of the sieve and add them to the milk. We don't want to waste these!
Recommended Products
-
Nucookery Large 14 Oz Gravy Boat With Ergonomic Handle | White Fine Porcelain Saucier With Big Dripless Lip Spout | For Gravy, Warming Sauces, Salad Dressings, Milk, More | Microwave & Freezer Safe -
Le Creuset Stoneware 12-Ounce Gravy Boat, Cerise (Cherry Red) -
Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
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Sharon baylen says
28th July 2018 at 12:46 amBoring!!!not sweet enough. You should teach the young people how to make this . You can wait 5 min before you add the the egg mixture if you must but all one has to do is stir constantly and I mean constantly , no breaks, and it’ll turn out great and you failed to tell them about putting on a plastic shield to prevent a skin