Homemade custard
A rich and silky homemade vanilla custard made from scratch with egg yolks, cream, and fresh vanilla - perfect for pouring over puddings, pies, or enjoying on its own.
Updated : 14 October, 2025
Easy
About 20 min.
Ingredients
4
Eggs
100 grams
Sugar
1 teaspoon
Corn flour
300 milliliters
Heavy cream
300 milliliters
Milk
1
Vanilla pod
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Separate the eggs, placing the yolks into a large mixing bowl. (The whites are not needed for this recipe but can be saved for making meringues.)
Step 2
Add the sugar to the yolks and whisk until the mixture becomes pale and thick. Whisk in the cornflour until fully combined.
Step 3
Pour the cream and milk into a medium saucepan. Split the vanilla pod lengthways, scrape out the seeds, and add both the seeds and the pod to the cream mixture. Heat gently until just below boiling point, then remove the vanilla pod and set it aside - it can be dried and used to make vanilla sugar later.
Step 4
Gradually pour the hot cream mixture onto the egg and sugar blend, whisking constantly to prevent curdling.
Step 5
Transfer the custard back into a clean saucepan and set it over a very low heat. Stir continuously with a spoon, making sure to reach the corners of the pan, until the custard is steaming and slightly thickened. It’s ready when a clear line can be drawn on the back of the spoon - this process may take up to 10 minutes.