Real, Homemade Custard

I promised a while ago that I’d post the recipe for homemade custard, so here it is; this recipe will show you how to make it super quickly and easily.

Initially, I was going to do a double post of custard and crème brûlée, but decided to do them separately (#bloggerproblems haha!) The only real difference between custard and crème brûlée is that the latter is made with heavy cream, whereas I make custard using only milk, since it’s probably going on top of a sweet dessert, such as an apple pie, fruit crumble, or steamed pudding, and I try to not make it a calorie overload. But don’t be afraid to pour custard into it’s own glass, mug, ramekin or whatever you choose; its luscious creaminess can stand on its very own feet as a dessert!

REAL, HOMEMADE CUSTARD
Recipe by Christina Conte
Ingredients
1 1/4 cups (10 oz) milk (I use whole milk)
1/2 vanilla bean or a few drops of vanilla (the bean will taste much better)
2 egg yolks
2 to 3 tsp sugar, depending on you sweet you like it
1 tsp corn starch
Split open the vanilla bean and place in a small pot along with the milk.
Heat over medium low heat, meanwhile, prepare the rest of the custard.
In a small bowl, whisk the yolks, sugar and corn starch together until well combined.

 

When the milk begins to simmer, remove the vanilla bean and pour about half a cup of hot milk
into the egg mixture, whisking quickly. Add the rest of the milk, then whisk and return to the pot.

Heat over medium heat and continue stirring, taking care that the custard doesn’t stick or burn, using a wooden spoon is best at this point (the photo below is before I switched to the wooden spoon)!  Add the vanilla extract if not using the vanilla bean.
Continue to stir until the custard begins to thicken.

 

Remove from heat, use as desired.
If pouring over a dessert, use immediately.

If not using while hot, cover so that a skin doesn’t form on the custard.

Keep refrigerated.

Apple desserts seem to lend themselves very well to “Real, Homemade Custard”
Here are a few recipes so you can check this out for yourself~

Apple Crumble

Eve’s Pudding: A Traditional British Dessert

My Favorite (British) Apple Pie

and here is the recipe for Creme Brûlée in case you missed it above.

Life in Los Angeles…
orchids blooming in my garden in March.

19 Responses

  1. wrote on

    Hi Christina, Thanks for sharing this. My grandmother used to make homemade custard all the time when I was young. I loved it, I remember it was so creamy. and the flavor was incredible. But I have looked everywhere and could not find her recipe. I remember some of the ingredients and how she made it, but I think your recipe is the closest I have seen. Yours looks so yummy, I could just taste it. Nanni never put it in a pie, but always in little bowls (Peach Lustre Fire King bowls) and sprinkled cinnamon on top. Have to try your recipe! Thank you so much for this post. Love the orchids blooming. At least they are blooming somewhere, here on Long Island it is still very cold. Have a great day…Dottie :)

    • wrote on

      Thank you, Dottie! I do hope you try this recipe as I bet it’s like your Nonna’s custard :) So sorry you are having such cold weather, I do hope it warms up soon! xx

  2. wrote on

    Delish! Your last photo is just so cozy and homey !

    • wrote on

      Thanks, Susan! Custard is so soothing, at least to me! ;)

  3. wrote on

    Custard is my favorite and my mum used to make it twice a week for me, I had to eat it so piping hot. :)

    • wrote on

      Lucky you! We didn’t get it that often when I was growing up! :)

  4. wrote on

    I like fruitcakes or puddings with custard and the bought ones don’t taste that good. So thank you for this recipe!

  5. wrote on

    I LOVE custard, I remember having birds custard on just about everything. Your custard reminds me of that. I could drink it. YUM!!

    • wrote on

      Yes, I do like Bird’s too, but homemade is just so much better! As it is with most things! :)

  6. wrote on

    Yum! What a wonderful alternative to whipped cream, I will definitely have to try this.

    • wrote on

      For me, it’s either real, freshly whipped cream or custard. I never use ice-cream with desserts (don’t hate me). ;)

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