Make thick and creamy homemade vanilla custard with my traditional stove-top recipe that's delicious poured over dessert crumbles, pies and tarts.
Add this classic homemade custard to your repertoire of essential recipes... it's the perfect addition to all your favourite dessert recipes (including apple crumble cake, chocolate self-saucing pudding and of course, blueberry crumble!)
Homemade Custard (Creme Anglaise)
Vanilla custard (also known as Creme Anglaise) is a popular recipe made from milk, eggs, vanilla bean, sugar and thickened with cornflour.
Custard can be served on it's own or with any of your favourite sweet recipes for the ultimate dessert (my personal favourite is with apple crumble).
What You Need
With the exception of the vanilla bean, custard is made from pantry and refrigerator staples!
- Vanilla bean - also known as vanilla pods. Vanilla beans can be bought from the baking section of any supermarket. They are quite expensive (approximately $5-6 dollars for a two pack), but are needed to give the custard a beautiful rich vanilla flavour. If you're unable to source vanilla beans, you can use 1 teaspoon of vanilla bean paste or vanilla extract. Vanilla essence is not suitable for this recipe as it doesn't give the same rich vanilla flavour as vanilla beans, vanilla bean paste or vanilla extract.
- Milk - use full cream milk for this recipe. Do not use skim or light milk as it will not thicken as well as full cream milk.
- Egg yolks - use large eggs (approximately 55g each). Discard the egg whites, or use for something else, as they are not needed for this recipe.
- Caster sugar - also known as superfine sugar. This type of sugar is perfect for custard as it dissolves when heated.
- Cornflour - also known as cornstarch. This works with the egg yolks to thicken the mixture.
Stove-Top Steps
Making homemade custard on the stove-top takes a little bit of time and patience (and lots of whisking), but the end result is worth it.
Step 1 - Prepare The Vanilla Bean
Using a small sharp knife, cut a slit down the middle of the vanilla bean and then scrape out the seeds.
Step 2 - Infuse The Milk
Heat the milk, the vanilla bean and the seeds until just boiling. Pour through a sieve and set aside.
Step 3 - Mix The Yolks, Sugar & Cornflour
In a large bowl, mix the egg yolks, sugar and cornflour together until pale and smooth.
Step 4 - Slowly Add The Milk
Very slowly, add the warm milk (½ cup at a time), whisking well between each addition.
Step 5 - Cook The Mixture
Cook the mixture over a low heat on the stove-top whisking constantly for 15-20 minutes or until thickened.
Serving Suggestions
Homemade custard is the ultimate addition to your favourite cake or dessert.
Here's a few of my favourite recipes that taste AMAZING with custard poured over the top:
- Caramel Pecan Pie
- Classic Apple Crumble
- Easy Apple Cake
- Classic Apple Pie
- Golden Syrup Dumplings
- Raspberry & Ricotta Cake
Recipe Tips & FAQ
Vanilla bean alternatives - Vanilla beans can be bought from the baking section of any supermarket. They are quite expensive (approximately $5-6 dollars for a two pack), but are needed to give the custard a beautiful rich vanilla flavour. If you're unable to source vanilla beans, you can use 1 teaspoon of vanilla bean paste or vanilla extract. Vanilla essence is not suitable for custard as it doesn't give the custard the same rich vanilla flavour as vanilla beans, vanilla bean paste or vanilla extract.
If your eggs start to scramble - If you notice that your eggs are starting to scramble while cooking, then lower the heat, remove the saucepan from the stove-top, pour the custard into a bowl, allow to cool and then strain through a sieve to remove any lumpy parts.
Smooth and thick custard - the secret to perfectly smooth and thick custard is patience and lots of whisking. Cook the custard over a very low heat while continually whisking. Don't be tempted to turn up the heat as your custard will start to scramble and go lumpy. Be prepared to stand at the stove-top for 15-20 minutes whisking the mixture continuously.
Is custard suitable for babies - custard is a great recipe for babies who have started on solids. It's not suitable for babies under 6 months due to the inclusion of egg in the recipe.
Storing - Custard can be stored for 3 days in the fridge. Note: it will continue to thicken.
Freezing - Custard is not suitable for freezing.
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Custard Recipe
Ingredients
- 1 vanilla bean
- 600 ml full cream milk not skim or light milk
- 4 egg yolks approximately 55g each
- 2 tbs (30g) caster sugar superfine sugar
- 1 tbs (10g) cornflour
Instructions
- Using a small sharp knife, cut a slit down the middle of the vanilla bean and then scrape out seeds.
- Add both the bean and the seeds to a saucepan over a medium-low heat, pour in the full cream milk and bring only just to the boil.
- Take the saucepan off the heat and allow to cool slightly. Pour through a sieve and discard any of the remaining vanilla bean. Set the milk aside.
- In a large bowl, add the egg yolks, caster sugar and cornflour and whisk until smooth and pale.
- Very slowly add the reserved warm milk, half a cup at a time, whisking well each time.
- Once all of the milk has been added and whisked, pour the mixture back into the saucepan and cook very gently on low heat for 15-20 minutes while whisking constantly. The custard is ready once it coats the back of a spoon and has thickened considerably.
Notes
- Vanilla beans – also known as vanilla pods. Vanilla beans can be bought from the baking section of any supermarket. They are quite expensive (approximately $5-6 dollars for a two pack), but are needed to give the custard a beautiful rich vanilla flavour. If you’re unable to source vanilla beans, you can use 1 teaspoon of vanilla bean paste or vanilla extract. Vanilla essence is not suitable for this recipe as it doesn’t give the same rich vanilla flavour as vanilla beans, vanilla bean paste or vanilla extract.
- Milk – use full cream milk for this recipe. Do not use skim or light milk as it will not thicken as well as full cream milk.
- Egg yolks – use large eggs (approximately 55g each). Discard the egg whites as they are not needed for this recipe.
- Caster sugar – also known as superfine sugar. This type of sugar is perfect for custard as it dissolves when heated.
- Cornflour – also known as cornstarch. This works with the egg yolks to thicken the mixture.
Kelly says
No Thermomix conversion for this one? I don't think I can physically stand at the stove for that long.
Lucy says
Hi Kelly, sorry this one is just an old school stove-top recipe!
Marion says
You could do the first steps and then instead of standing and whisking, put it back into the thermomix with the butterfly whisk and manually step the temp and speed. Im going to try it.