Basic Custard Recipe
Prep:  5 minutes
Cook:  10 minutes
Makes:  2 1/2 cups
Serves:  6
Average: 4.3 (38 votes)
Difficulty:
Cuisine:
Saved:
British
310
Recipe by: Australian Eggs
This classic custard recipe makes a thick custard that is ready to pour over your favourite dessert and is amazing in recipes like trifle!
Credit: Whisk Media Group
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Play Video: Basic Custard Recipe
Basic Custard Recipe
Ingredients:
Basic Custard
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More ways to use this custard recipe!
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Method:
Basic Custard
  1. Combine cream and milk in a medium saucepan over medium heat and bring to just a simmer.
  2. Meanwhile, whisk yolks, cornflour, vanilla and sugar together in a large heatproof bowl. Gradually whisk in the hot cream mixture until smooth.
  3. Return mixture to cleaned saucepan and place over low heat. Cook, stirring constantly, until custard thickens and thickly coats the back of a spoon. Set aside to cool slightly.
Nutrition Information
Per adult serving (130g)

Calories

327.0

Energy

1370.0kJ

Protein

5.6g

Fat, Total

23.3g

Saturated

14.6g

Carbs, Total

19.1g

Sugars

17.0g

Dietary Fibre

-

Sodium

43.0mg
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Custard recipe
Anonymous
3 years 3 months ago
Easy, simple an perfectly delicious
Yummy custard without all the ingredients
Bryce Wilkinson
3 years 9 months ago
I didn't have all the ingredients so used this is a base and gave it a go.. Instead, I used 3 yolks, 1 tbl spoon of plain flour and 300ml of milk and a few spashes of Madagascan vanilla essence. I've never made custard before, but this turned out great! I think the secret was to constantly stir and heat gently until starting to thicken - then take it off the heat, as once it turns it does so quickly. It will continue to thicken for a couple of minutes of the heat.
Basic custard
Linda
3 years 9 months ago
Will use this method always. Perfect and easy. Love it.3E64X
Great custard
Joanne
4 years 1 month ago
Thanks for the video. I finally made custard!!!!
Perfect
Kimberly
4 years 3 months ago
OMG this custard is fantastic. I do use custard powder but wanted to try making from scratch. I'll use this method for very special recipes.

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