Homemade Egg Custard

Easy Egg Custard Recipe

Homemade Egg Custard is one of the simplest things you can make. 20 minutes of stirring is the only effort required, yet even the keenest of home cooks often defect to synthetic, bright-yellow packet mixtures to save a little time. Let me show you, once and for all, how to make a simple – and surprisingly not-unhealthy – egg custard.

The reason I say not-unhealthy, as opposed to healthy, is because while this may be a custard recipe with milk, it still contains whole milk, egg yolks and sugar. However, there are some out there in the wilderness of the internet who would have it that homemade egg custard should always be made with single, or even double, cream. Nonsense. Using so much of such a rich ingredient is unnecessary. Whole milk alone yields a truly rich and sublime custard worthy of any English pud.

Flavourings-wise you may go down whatever route you choose. Personally, custard is delicious without even the faintest hint of vanilla. But if you fancy jazzing it up a little some vanilla extract or, if you’re feeling fancy, a vanilla pod will do just nicely. Similarly, a sprinkling or two of freshly grated nutmeg added to the pot does custard wonders. They are a classic combination, after all.

Homemade Egg Custard Recipe Custard Recipe with Milk

I assume you know what to do with homemade egg custard? Pour it – generously – over all manner of puddings including rhubarb crumble, blackberry and apple crumble and syrup sponge cake…

Homemade Egg Custard

Serves 4-6

Ingredients:

  • 568ml whole milk (1 pint)
  • 30g caster sugar
  • 4 egg yolks
  • 2 tsp cornflour
  • ½ tsp vanilla extract (optional)

Method:

  1. Gently bring the milk to a simmer in a saucepan. Beat the eggs with the sugar and cornflour in a large bowl.
  2. Tip the hot milk over the eggs, whisking thoroughly. When incorporated return the custard mixture to the pan.
  3. Stir the custard over a gentle heat until thickened. When ready it should coat the back of a spoon.
  4. Mix through the vanilla extract, if using. Transfer the custard to a jug to serve. It will keep in the fridge for 3-4 days if well covered.

Cost: Because this recipe uses milk, not cream, and relatively few egg yolks (don’t worry, the whites were used) it cost very little indeed to prepare. All in, a jug of custard enough for 4-6 servings should set you back no more than around £1.50. Trust me, make your own…

  • 0

    Overall Score

  • Reader Rating: 0 Votes

You May Also Like

23 comments on “Homemade Egg Custard

  1. fivebeansoup
    June 6, 2014 at 4:58 pm

    My daughter will love this…her favorite pudding is a simple bowl of custard.

  2. The Vagabond Baker
    June 7, 2014 at 6:24 am

    Yay, looking after some hens next week so hopefully I can enrich my post-travel June with some frugal custard!

  3. Corina
    June 7, 2014 at 8:49 pm

    I always just use milk when I make custard too, although I’m often lazy and use the bought stuff!

  4. DellaCucinaPovera
    June 8, 2014 at 1:09 pm

    I don’t think I’ve ever had egg custard… am I the only one? This looks delicious!

    • frugalfeeding
      June 11, 2014 at 7:08 pm

      Really?! That’s crazy – you need to change that.

  5. stockthefreezer
    June 8, 2014 at 4:47 pm

    LOL I have been thinking on making custard tarts for the past week and haven’t gotten around to it yet! Haven’t had it in years! Looks good :)

    • frugalfeeding
      July 15, 2014 at 1:21 pm

      Oh you should – a good custard is not to be trifled with…

  6. Munch1440
    June 8, 2014 at 11:28 pm

    we say it like this ,eastern style “good food zindabaad” :)

  7. midihideaways
    June 9, 2014 at 5:17 pm

    Very nicely explained!! I love that you have included cornflour, it makes it that much less likely to split. When I was working in a pastry kitchen we were not allowed to use cornflour, and it was a little tricky to get it right at times :)

    • frugalfeeding
      June 11, 2014 at 7:08 pm

      Thank you! Cornflour makes it easier (you can boil it), but also doesn’t really negatively affect the custard at all either.

  8. Jo Blogs
    June 9, 2014 at 6:22 pm

    Love it Frugal! I often wondered but bizarrely was not brave enough about how necessary the cream was and if milk was a suitable sub. Now I know :)

    • frugalfeeding
      June 11, 2014 at 6:59 pm

      Thank you! Yes, it’s fine – whole milk makes an exceptional custard!

  9. Mary Jane Boucher
    June 9, 2014 at 11:18 pm

    Question: when you say “cornflour” are you referring to what we in the US call “corn starch?” Here corn flour is ground dried corn kernels – sort of like polenta – not exactly something that belongs in a lovely smooth custard….

    • frugalfeeding
      July 15, 2014 at 1:17 pm

      Yeh, I guess it would be corn starch. Whatever you guys use as a thickener!

  10. Teresa Blackburn
    June 10, 2014 at 12:50 pm

    So happy to have found your blog…lovely photos and recipes that are simple and delicious looking. Thanks for stopping by Food on Fifth and leaving such a nice comment. Much appreciated.

    • frugalfeeding
      June 20, 2014 at 1:36 pm

      Thank you! It was my pleasure – I’m glad you found me.

  11. tinywhitecottage
    June 10, 2014 at 4:45 pm

    Wonderful!

If you like my recipes, photos or food please leave a comment here...