Name: Easy Made from Scratch Custard
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 4 egg yolks (at room temperature); 4 tsp cornstarch (cornflour); 2 tbsp sugar (See notes); 2 cup milk; 1 tsp vanilla extract

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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

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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. Recipe from Sprinkles and Sprouts | Delicious food for easy entertaining.

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4.2 from 5 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 | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

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Ingredients

4 egg yolks at room temperature
4 tsp cornstarch cornflour
2 tbsp sugar See notes
2 cup milk
1 tsp 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 1/4 cup serving.

Nutrition

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