Learn How To Make Easy Home Made Custard. A great addition to your dessert. Pour some over your delicious apple pie or pudding! Serve warm or chilled. 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!
Do I need to add cornstarch to custard?
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!
If you don't have enough eggs to make a custard and you're looking for a dessert sauce to make asap, try our easy vanilla sauce recipe. It uses fewer ingredients and will work as a pouring sauce over cakes and desserts and pies!
So let's get straight to the recipe and see how we make this lovely Home Made Custard. Please enjoy!
You will need
1 Saucepan, 1 mixing bowl, 1 hand whisk, 1 sieve
** This is a pouring custard
1 pint or 2 ½ cups of milk
1 Vanilla Pod or 1 Teaspoon Vanilla Essence
2 Teaspoons Cornstarch
1 Tablespoon of sugar
6 Egg Yolks (use the leftover egg whites to make meringues!)
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,
At this stage, you can add different flavorings if you wish, e.g. 2 Tablespoons Cocoa powder, or 1 teaspoon lemon or almond essence.
add the dry ingredients and whisk until combined.
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.
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
We also have a recipe for Pastry Cream if you're looking for a thicker custard-type filling for cream puffs, fruit tarts etc. It's easy and doesn't take long to make!
What can you make with leftover Egg Whites?
- Amaretti Style Lemon Cookies - uses 4 egg whites (you can halve the recipe if you only have 2 egg whites to use
- Amaretti Cranberry and Orange Cookies - uses 4 egg whites
- Mini Meringue Cookies - uses 2 egg whites
- Basic Meringue recipe - uses 4 egg whites. Again, you can easily halve this recipe to make less. *Meringues will keep for several weeks in an air tight container or bag.
- Strawberry Angel Food Cake - uses 10 egg whites
- Add the leftover egg whites to an omelette and it will be extra fluffy if you whip the egg whites first.
- Egg Breakfast Muffins - uses 6 - 7 egg whites
How To Make Home Made Custard
Learn How To Make Easy HomeMade Custard. A great addition to your dessert. Using delicious vanilla beans. Serve warm or chilled.
- 1 pint or 2 ½ cups of milk
- 1 Teaspoon Vanilla Pod or 1 Vanilla Essence
- 2 Teaspoons Cornstarch
- 1 Tablespoons of sugar
- 6 Egg Yolks
- 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!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 184Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 289mgSodium: 92mgCarbohydrates: 13gFiber: 0gSugar: 4gProtein: 9g
Nutrition information isn’t always accurate
Delicious recipes using Custard
Here's a selection of recipes using custard for all you custard lovers!
French Fruit Tart With Pastry Cream is a wonderful homemade sweet French pastry (Pâte Sablée) tart case, filled with silky smooth creme patissiere and then decorated with a variety of fresh fruits. A French patisserie classic dessert and a showstopper for parties!
Easy Peaches and Cream Dessert really is that easy! If you like peaches, vanilla pudding and trifle desserts, then this one is for you!
Easy Cherry Custard Pastries are perfect for serving at a tea party, or just to have for yourself! Easy to make and fun for kids to help too.
Creamy Blueberry and Lemon Ice Cream is a delicious creamy ice cream using fresh blueberries and a hint of lemon for a refreshing flavor. Instructions for ice cream maker and no churn ice cream
Creme Caramel Custard, Flan Easy to follow instructions on how to make a silky smooth dessert to die for!
Easy Strawberry and Lemon Trifle, quick simple dessert recipe with layers of fresh strawberries, lemon whipped cream, vanilla pudding and lady’s fingers. Great for parties and holidays
Dreamy Blueberry and Coconut Trifle
Layers Of Creamy Smooth Vanilla Pudding Layered Between Juicy Blueberries On A Bed Of Coconut-Infused Lady's Fingers And Then Covered With A Wonderful Dreamy Whipped Cream Topping
Red, white and blue trifle is an easy dessert perfect for July 4th celebrations. Delicious layers of cake, fresh blueberries and strawberries, jello and whipped cream
Delicious Apple and Custard Strudel, serve warm on their own or add a blob of whipped cream!
Lemon Impossible Pie! Incredibly easy to make and the flavor is amazing!
Layers of creamy smooth homemade coconut pudding layered between chunks of pineapple on a bed of pineapple-infused lady's fingers and then covered with a wonderful dreamy whipped cream topping. Options to make adult too by adding a splash of malibu! This really is amazing!
Light, fluffy, soft, vanilla custard filled buns. Eat these sweet bread buns warm or cold, I like them just from the oven! Freezer friendly too
Easy Vanilla Slices. Creamy custard sandwiched between sheets of crispy puff pastry make for a nice chilled treat perfect for any occasion.
Easy Mandarin Dessert. Amazingly easy and so delicious. Simply OUT OF THIS WORLD!
Blueberry and Lemon Trifle. This is just sublime! Layers of fresh Lemon Cake, Creamy Custard and Whipped Cream and of course a generous sprinkling of blueberries throughout.
Amazing Peach Melba Trifle! Dreamy layers of Lady Fingers, creamy vanilla pudding, peaches, raspberry sauce, whipped cream and meringue cookies. It can't get better than this!
Easy Banana Cream Cake Trifle is amazing! Delicious layers of creamy custard, bananas and homemade banana bread, topped off with freshly whipped cream and a sprinkling of white chocolate. Simply delicious!
Easy Strawberry and Coconut Trifle. An incredibly easy and great tasting dessert sure to please!
Traditional Egg Custard Tart with a lovely homemade pastry and a very silky smooth filling. Serve warm or chilled. I love mine chilled! You can also make mini ones in a muffin pan if you prefer!
Easy Fruit Trifle.
A very quick to make easy fruit trifle recipe, uses fresh, canned or frozen fruits. Prep in under 15 minutes. Perfect for dessert or a party!
Creamy Strawberry Coconut Pie.
This Strawberry Coconut Pie is made up of a crispy cookie case, filled with delicious creamy coconut custard, and laced throughout with juicy strawberries.
This Tropical Coconut Pie is made up of a crispy buttery pastry case, filled with delicious creamy coconut custard, and laced throughout with juicy pineapple chunks.
Raspberry Ripple Bread and Butter Pudding, slices of buttered bread, between layers of raspberries & baked in a sweet creamy custard.A delicious traditional British dessert. Serve warm or chilled
Coconut Tarts! These are a wonderful little tart, filled with a moist coconut egg custard filling. Great for the family and if you're making these for a party, be sure to make plenty! Freezer friendly too!
BTW, isn’t there enough ugliness in the world without people making rude comments about a recipe. Grrrr!
You always get the odd one who moans, but hey, for every moaner there are a million others who appreciate 😃
OMG, Mary! I think I’ve discovered dessert heaven. I always say, “why don’t people try the recipe before making comments,” but I couldn’t help myself. Just had to tell you that I’m soooo happy I found you.
Hey Donna! Glad you’re enjoying the recipes! Happy cooking and keep smiling 🙂
Good Grief ! ! ! Sharon baylen: How about posting some of your recipes and let people be just as direct in their critiques. Everyone does not find “less sugar” to be boring. There are plenty of people who like just a hint of sugar and enjoy tasting the creaminess of the milk and egg combination. If you don’t know that skin forms on top, it will not ruin the recipe; you just lift it off. I think your critique was very harsh; “everyone in this world” makes mistakes. Oh, I guess you don’t.
Boring!!!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