How to Make Custard From Scratch

How to Make Custard From Scratch


Servings 1
Time Needed Prep
Ingredients 5
Difficulty Easy

Rating (click to rate)

3.9 based on 1425 ratings.


  • 2 Egg Yolks, 3 If The Eggs Are Small room temperature
  • 2 tsp Corn Flour
  • 1 cup Milk
  • 2 tbsp Sugar
  • 1/2 tsp Vanilla Extract

Nutrition Information

Qty per
173g serve
Qty per
Energy 158.58kcalcal 91.558891454965kcalcal
Protein 5.5333333333333gg 3.1947652040031gg
Fat (total) 9.02gg 5.2078521939954gg
 - saturated 3.24gg 1.8706697459584gg
Carbohydrate 11.283333333333gg 6.5146266358737gg
 - sugars 8.73gg 5.040415704388gg
Dietary Fibre 2gg 1.1547344110855gg
Sodium 16.7mgmg 9.6420323325635mgmg

Nutritional information does not include the following ingredients: Milk

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Many people do not know how to make custard from scratch, but it is so easy and you know that there won’t be any colouring or nasty additives.

bigstock A Delicious And Sweet Custard 463599859 | Stay at Home

This is a very easy and simple recipe to make your own. Perfect to make for the kids to come home after school on a winter afternoon and have warm custard to fill their belly! Tastes better than the shop-bought and goes really well with puddings, cakes and ice creams.

If you like this recipe, you will LOVE this one: Rosie’s Moist Custard Cake

This recipe is always a fantastic ‘base’ recipe to make ice cream from scratch! Enjoy!


  1. In a jug whisk together the egg yolks, cornflour and sugar until well combined.

  2. In a saucepan gently heat the milk and vanilla until warm (not hot!), remove from the heat and add the milk to the egg mixture.

  3. Tip it back into the saucepan and whisk constantly until boiling.  Take off the heat and whisk until the custard is thick enough to coat the back of a spoon (if mixture isn't thickening, gently heat again).

  4. Serve hot or cold.

  5. If serving cold - add a layer of plastic wrap to the surface of the custard to prevent a skin forming.

Recipe Hints and Tips:

  • Not Suitable for freezing keep covered in the fridge for 3 days.
  • Sprinkle with cinnamon and nutmeg.

More Reading:

How to make custard from scratch
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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