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…

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23 thoughts on “Homemade Egg Custard

  1. midihideaways

    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 :)

  2. Mary Jane Boucher

    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….

  3. Pingback: Caramelised Pear Pavlova | frugal feeding

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