How to Make Custard From Scratch



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  • 2
    Egg Yolks, 3 If The Eggs Are Small
    room temperature
  • 2 tsp
    Corn Flour
  • 1 cup
  • 2 tbsp
  • 1/2 tsp
    Vanilla Extract

Nutrition Information

Qty per
173g serve
Qty per
Energy 2666cal 1539cal
Protein 48g 28g
Fat (total) 16.2g 9.4g
 – saturated 7.7g 4.5g
Carbohydrate 73g 42g
 – sugars 70g 40g
Dietary Fibre 2g 1.15g
Sodium 663mg 383mg

Please Note – Nutritional information is provided as a guide only and may not be accurate.

Many people do not know how to make custard from scratch, but it is so easy and you know that there won’t be any colouring or nasty additives.

This is a very easy and simple recipe to make your own. Perfect to make for the kids to come home after school on a winter afternoon and have warm custard to fill their belly! Tastes better than the shop-bought and goes really well with puddings, cakes and ice creams.

If you like this recipe, you will LOVE this one: Rosie’s Moist Custard Cake

This recipe is always a fantastic ‘base’ recipe to make ice cream from scratch! Enjoy!


  1. In a jug whisk together the egg yolks, cornflour and sugar until well combined.

  2. In a saucepan gently heat the milk and vanilla until warm (not hot!), remove from the heat and add the milk to the egg mixture.

  3. Tip it back into the saucepan and whisk constantly until boiling.  Take off the heat and whisk until the custard is thick enough to coat the back of a spoon (if mixture isn’t thickening, gently heat again).

  4. Serve hot or cold.

  5. If serving cold – add a layer of plastic wrap to the surface of the custard to prevent a skin forming.

Recipe Hints and Tips:

  • Not Suitable for freezing keep covered in the fridge for 3 days.
  • Sprinkle with cinnamon and nutmeg.

How to make custard from scratch

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