Easy Homemade Custard (Perfect Every Time)
Learn how to make a silky, smooth Homemade Custard using just five ingredients. Quick and easy, this creamy egg custard tastes even better than store-bought custard – and takes only minutes to make!
I love custard ❤️ Whether it’s poured over a slice of Fruit Cake, hidden inside a Classic Trifle or simply served on it’s own with fresh berries, it’s one of my all-time favourite desserts.
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Sweet (but not cloyingly so) with a velvety mouthfeel, this Homemade Custard is life-changing.
Just five ingredients, and you will discover how easy it is to make custard from scratch – and how much BETTER it tastes than the store-bought kind.
Just in time for Christmas, this egg-based custard recipe is sure to become a family favourite.
Why you will love this recipe
- Simple ingredients: My recipe only requires five basic ingredients. While other recipes call for heavy cream and milk, this creamy custard is made using only milk.
- Creamy texture: You’ll love the smooth texture and beautiful vanilla flavour of this homemade custard. It is also not too sweet.
- Easy to make: If this is your first time making custard, you’ll love how simple this recipe is. You don’t need any special equipment for this recipe. Made on the stove-top, it’s surprisingly easy.
- Make-ahead: Get prepped and make your custard days in advance for easy entertaining. Whether you enjoy it by itself or alongside your favourite pie, pudding or trifle, this custard is the perfect holiday dessert.
Just made this and, oh my, what a creamy, velvety, delicious delight! Tastes scrumptious hot and cold – I’ve tried it both ways! Thanks for yet another winner, it’s definitely a keeper.– Salma
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Recipe testing
One of my core childhood treats was homemade custard with banana. But while I grew up on custard that was made using custard powder, I was floored when I discovered how easy it was to make custard from scratch.
And even more so, I couldn’t believe how much better it tasted. I first worked on my own custard recipe years ago, when I was dabbling with a thick custard for my Boston Cream Pie recipe.
So it was the perfect place to start. I wanted to create a smooth custard with a pouring consistency similar to a creme anglaise – so it could accompany my favourite Apple Cake, Apple Crumble or a slice of Peach Cake.
But I ran into some trouble as I started to play around with the ingredients. I reduced the cornflour as I didn’t want it too thick (or powdery) and added extra egg yolks for richness.
While my custard tasted good and even looked good, I was often left with an ever-so slightly grainy texture and a powdery after-taste. I couldn’t understand since it had barely any cornflour in it.