Easy Made from Scratch Custard

Made from scratch custard - It’s easy to make, tastes delicious and is made on the hob in just a few minutes. A delicious and easy way to perk up your desserts.

Making custard from scratch isn't as scary as some people think. The trick is to temper the eggs first. This just means heating them up so that when you add real heat they don't turn into scrambled eggs.

I do this by gently heating the milk first. It should feel warm when you place your finger in it, but not uncomfortably hot.

Adding this to the whisked egg yolks will temper them and means they are much less likely to scramble when you put the custard on the hob.

Enjoy x

If you love this recipe for Easy Made from Scratch Custard why not pin it for later.

Come play on Pinterest!

I share a lot of food!!!! And quite a lot of other stuff! Come find me today x

Also find me on:

Facebook | Instagram | Twitter. 

Let's share the food love and make the world a tastier place 🙂

Print Recipe

4.17 from 6 votes

Easy Made from Scratch Custard

Made from scratch custard - It’s easy to make, tastes delicious and is made on the hob in just a few minutes. A delicious and easy way to perk up your desserts.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Dessert

Cuisine: English

Servings: 8

Calories: 83kcal

Author: Claire | Sprinkle and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Cook ModePrevent your screen from going dark

Ingredients

• 4 egg yolks at room temperature
• 4 teaspoon cornstarch cornflour
• 2 tablespoon sugar See notes
• 2 cup milk
• 1 teaspoon vanilla extract

Instructions

• Add the egg yolks to a large jug and whisk in the cornflour and sugar.
• Pour the milk into a small sauce pan, add in the vanilla extract and heat until it is warm but not hot. You should be able to put your finger in and hold it there.
• Remove the milk from the heat and pour it slowly into the egg mixture, stirring whilst you do.
• Tip the egg and milk mixture back into the sauce pan and use a whisk to whisk it constantly whilst you bring it to a boil.
• Once it reaches boiling, remove from the heat and keep whisking until the custard is thick.
• Serve immediately or transfer to a jug to cool down, ensuring you push a layer of cling wrap onto the custard surface to prevent a skin forming.

Notes

I usually like to use brown sugar for my custard as it gives it a deeper flavour. But any sugar will work. The pictures above were made with white sugar.

Nutritional information based on ¼ cup serving.

 

 

Nutrition

Calories: 83kcal | Carbohydrates: 7g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 103mg | Sodium: 30mg | Potassium: 90mg | Sugar: 6g | Vitamin A: 230IU | Calcium: 81mg | Iron: 0.3mg

Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts

If you love food why not subscribe to my newsletter, I will drop you an email every now and then, just to say hi and send you a couple of recipes think you might love, like this Easy Made from Scratch Custard.

It isn't everyday! I am not that organised. Usually it is once a week (ish). And as a thank you I will send you my soup cookbook FREE. Full of my fav soups!

Subscribe today 🙂

RECIPE NEWSLETTER

Signup and get my FREE soup cookbook.

Yes subscribe me

By clicking submit, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy and Terms of Service.