Homemade Custard Recipe

Make thick and creamy vanilla custard at home with my traditional stove-top recipe that’s delicious poured over 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 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 tsp 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 (1/2 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:

• Pecan Pie
• Apple Crumble
• Apple Cake
• 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 tsp 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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