How to Make Custard from Scratch
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If you’ve ever made custard from scratch, you’ll know it’s miles ahead of the powdered mix from the store. With its rich, creamy texture and sweet, velvety vanilla flavor, homemade custard is a dessert worth savoring—and once you’ve tried it, there’s no turning back!
Save this recipe for later-it’s a keeper!
What is Custard?
Custard is a wonderfully versatile dessert. You can enjoy it on its own or use it as a base for baked goods like pies, cakes, puddings, and more. It’s silky, smooth, and endlessly adaptable—making it a must-learn recipe for anyone cooking from scratch.
With just four pantry staples—egg yolks, sugar, heavy cream, and vanilla extract or a vanilla pod—you can whip up a luscious homemade custard anytime. It’s quick, simple, and oh-so-satisfying!
Temperature Matters
One of the most important steps in making custard is managing the temperature of your cream. Eggs start to curdle when heated above 180°F (82°C), and no one wants scrambled eggs in their dessert!
The sweet spot is around 176°F (80°C). At this point, the eggs thicken the custard beautifully without curdling. It’s a fine line, but don’t worry—you’ve got this!
My tip: I don’t always use a thermometer. Instead, I ensure the cream is warm but never boiling. If it starts bubbling, remove it from the heat for a moment before combining it with the eggs.
Should You Add Cream to Eggs or Eggs to Cream?
I always recommend adding the warm cream to the egg mixture—not the other way around. Slowly pouring the cream into the eggs while whisking ensures the heat is evenly distributed, reducing the risk of curdling.
If you reverse the process, the eggs might scramble because a small portion gets exposed to too much heat at once.
Is this just in my head? Do you agree with this method, or do you do it differently? Let me know in the comments!
Why Powdered Custard Just Doesn’t Compare
Years ago, I used to make custard from those powdered mixes at the store, thinking I was whipping up a homemade treat. Spoiler alert: I wasn’t.
Those mixes are essentially cornstarch and artificial vanilla flavoring dissolved in milk. Sure, they’re quick, but they can’t hold a candle to the rich, authentic flavor of homemade custard. Trust me, once you try this recipe, you won’t look back either!
Let’s just say I’ve learned a few things along the way… So without further ado, here is my REAL homemade custard recipe. It’s not even difficult to make!
How to Make Homemade Custard
Supplies
- A mixing bowl
- A whisk, hand mixer, or stand mixer
- A wooden spoon or spatula
- A pot
- A stovetop
- 4 dessert bowls or ramekins
Ingredients
How to Make Custard Pudding
Gather All Ingredients.
Warm the Cream
In a pot, combine the heavy cream and vanilla. If using a vanilla pod, split it open, scrape out the seeds, and add both seeds and pod to the cream.
Warm the cream over low to medium heat for about 15 minutes, stirring occasionally. Avoid boiling.
Whisk the Eggs and Sugar
While the cream warms, whisk the egg yolks and sugar in a mixing bowl until the mixture is pale, fluffy, and doubled in volume. A hand mixer works great for this—mix for at least 4 minutes.
Combine Cream and Egg Mixture
Once the cream reaches around 176°F (80°C), slowly pour it into the egg mixture while whisking constantly. This gradual process helps temper the eggs and prevents curdling.
Cook the Custard
Pour the combined mixture back into the pot. Heat it gently over medium heat, stirring continuously with a wooden spoon or spatula, until the custard thickens. Be careful not to let the temperature exceed 180°F (82°C).
Cool and Serve
Pour the custard into a bowl or individual ramekins. Chill in the refrigerator until set, or enjoy warm for a comforting treat.
Troubleshooting and Tips
- Always pour warm—not boiling—heavy cream into the egg yolk and sugar mixture. Stir continuously to avoid turning your custard into sweetened scrambled eggs.
- For an elegant twist, pour the custard into ramekins and bake them to create Crème Brûlée. Sprinkle a thin layer of sugar on top, then use a kitchen torch to caramelize it. In just minutes, you’ll have a rich and decadent dessert!
- Did you know? Custard is also known as crème Anglaise in France. It’s the same silky sauce/dessert with a more refined name.
- If you prefer a thicker custard or want to use it as a dessert filling, simply add an extra egg yolk or a tablespoon of cornstarch to the recipe.
- For a deluxe treat, top your custard with a dollop of freshly whipped cream and garnish with fresh fruit dusted in powdered sugar. It’s the perfect way to elevate this classic dessert!
Custard
Equipment
- 1 Mixing bowl
- 1 Small pot
- 1 Hand mixer, stand mixer, or whisk
- 1 Wooden spoon or spatula
- 1 Stove
- 4 Dessert bowls or ramekins
Ingredients
- 2 Cups Heavy cream 480 ml
- 5 Egg yolks
- 1/3 Cup Sugar 75 grams
- 1 Tbsp Vanilla extract or 1 vanilla pod
- 1 Tbsp Cornstarch or an extra egg yolk for a thicker custard
Instructions
- In a pot, combine 2 cups of heavy cream and 1 tbsp of vanilla extract (or 1 vanilla pod). If using a vanilla pod, split it open, scrape out the seeds, and add both seeds and pod to the cream.
- Warm the cream over low to medium heat for about 15 minutes, stirring occasionally. Avoid boiling.
- While the cream warms, whisk 5 egg yolks and 1/3 cup of sugar in a mixing bowl until the mixture is pale, fluffy, and doubled in volume. A hand mixer works great for this—mix for at least 4 minutes.
- Once the cream reaches around 176°F (80°C), slowly pour it into the egg mixture while whisking constantly. This gradual process helps temper the eggs and prevents curdling.
- Pour the combined mixture back into the pot. Heat it gently over medium heat, stirring continuously with a wooden spoon or spatula, until the custard thickens. Be careful not to let the temperature exceed 180°F (82°C).
- Pour the custard into a bowl or individual ramekins. Chill in the refrigerator until set, or enjoy warm for a comforting treat.
Notes
Troubleshooting and Tips
- Always pour warm—not boiling—heavy cream into the egg yolk and sugar mixture. Stir continuously to avoid turning your custard into sweetened scrambled eggs.
- For an elegant twist, pour the custard into ramekins and bake them to create Crème Brûlée. Sprinkle a thin layer of sugar on top, then use a kitchen torch to caramelize it. In just minutes, you’ll have a rich and decadent dessert!
- Did you know? Custard is also known as crème Anglaise in France. It’s the same silky sauce/dessert with a more refined name.
- If you prefer a thicker custard or want to use it as a dessert filling, simply add an extra egg yolk or a tablespoon of cornstarch to the recipe.
- For a deluxe treat, top your custard with a dollop of freshly whipped cream and garnish with fresh fruit dusted in powdered sugar. It’s the perfect way to elevate this classic dessert!
