Proper Custard From Scratch — A Classic Homemade Dessert Sauce

 

 

If you’ve only ever made custard from a packet, you’re in for a real treat. Proper homemade custard is smooth, silky, and full of rich vanilla flavor. It’s surprisingly simple to make, and it turns even the most humble dessert into something special. With just a few basic ingredients and a gentle hand at the stove, you can create a traditional custard that’s perfect for pouring over puddings, cakes, crumbles, or enjoying all on its own.

This step‑by‑step tutorial shows you exactly how to make custard from scratch, with tips to help you get the perfect texture every time.

Custard was not something I had ever had before I moved over to the U.K. I had made puddings of course, North American style, but not custard.  On one of my first visits to a restaurant in England I was asked did I want custard with my dessert. This seemed very foreign to me. 

Almost all of their warm desserts, pies, etc. are served with lashings of warm custard to drizzle over top. Generally speaking custard is used as a sauce there, rather than a pudding. Rich with cream, milk and egg yolks, not too sweet, thick and indulgent, and slightly flavored with vanilla.

You can, of course, buy custard powder to make a quick version, which is good, but it doesn't hold a candle to the flavor and indulgence of the real thing. 

I don't find it all that difficult to make proper custard from scratch. A bit time consuming, perhaps, but not hard at all. If you bear in mind that the best things in life are more than worth waiting for, then you'll be okay. This is not a sauce you can rush.  

This is enjoyed over warm cakes, puddings (think Sticky Toffee), and with roasted rhubarb or sliced bananas, which is how we enjoyed it today.

 

INGREDIENTS NEEDED

TO MAKE PROPER CUSTARD FROM SCRATCH

Simple ingredients put together in a very simple way.  Patience is the key here.

• 2 cups (480ml) of full fat milk
• 2 1/4 cups (540ml) of double cream
• 6 TBS caster sugar (fine granulated sugar)
• 1 vanilla pod, sliced in half lengthwise and the seeds scraped out (or 1 tsp of vanilla paste)
• 8 large egg yolks

 

Using full fat milk and heavy (Whipping) cream will give you the best results and a lovely rich flavor and consistency.

Caster sugar is a finely granulated sugar, used widely for baking and desserts in the U.K. It is known for it's ability to melt perfectly into the other ingredients. You could use regular granulated sugar, but you will need to stir your mixture well to make sure it has completely dissolved.

 You could use vanilla extract, but do use pure so as to avoid an artificial flavor.

Do not be tempted to use the whole egg. It simply won't work. You can freeze the whites in ice cube trays, ready to use in recipes which require a lot of whites such as angel food cake, pavlova or meringues.

 

HOW TO MAKE

PROPER CUSTARD FROM SCRATCH

If you follow the directions to the letter you should have a great custard sauce at the end! 

1. Place the milk, cream, half of the sugar and the vanilla pod, seeds or paste into a saucepan. Bring just to the boil, then remove from the heat and allow to sit for several minutes in order for the vanilla to infuse. (Do not allow to boil.)
2. Whisk the egg yolks together with the remaining sugar until light in color. Whisk in a bit of the hot milk mixture, then add the remaining milk mixture, whisking continuously. (Don't be in a rush to add the hot mixture or you may end up with scrambled eggs.)
3. Strain this mixture back into the saucepan, removing the vanilla pod. (This can be rinsed, dried and stuck into your sugar jar, where it will make your sugar smell gorgeous and impart some vanilla flavor as well.)
4. Cook and stir over a very gentle heat, stirring constantly with a wooden spoon, cooking just until the mixture thickens and begins to coat the back of the spoon. (You can also check for doneness easily using a metal spoon. If you dip the spoon into the custard and then pull your finger through it on the back of the spoon, it should leave a very clear draw.)
5. Remove from the heat immediately. It should be lump free, but if you do have a few, simply restrain it into a clean jug. (I always strain mine twice just to be sure.)
6. Serve hot or cold.

The secret to successful custard is to not be in a hurry. If the worse happens and it starts to separate, whizz it in the blender. You can of course, pre-empt this problem by adding a small teaspoon of cornstarch to the egg yolks before adding the milk.

 

HINTS AND TIPS FOR SUCCESS

• Read through the recipe thoroughly before beginning so that you are familiar with everything needed and required to make this recipe.
• Assemble all of your ingredients before you begin so nothing gets accidentally left out.
• When heating the milk to infuse it, don’t over heat it! Bring it just up to the boil then remove from the heat.
• Don't be in a rush. Haste makes waste.
• Stir the custard mixture constantly when cooking to help prevent lumps.
• If you do get lumps, whisk vigorously to get rid of them.
• If your custard comes out a bit too thick, you can whisk in a bit of additional milk or cream to thin it.

 

FREQUENTLY ASKED QUESTIONS

MUST I USE WHOLE MILK AND HEAVY CREAM?

Yes, there is no suitable substitute for either one if you want delicious results.

CAN'T I JUST USE THE WHOLE EGG INSTEAD OF JUST THE YOLKS?

For smooth, rich, pouring custard it is best to use just the yolks. A mixture of whole eggs and egg yolks is more often used in baked custard recipes where you want the custard to set.

CAN I USE MORE EGG YOLKS FOR A RICHER CUSTARD?

More egg yolks would definitely make it richer and thicker. For a richer custard you can also swap some of the milk for more cream.

CAN THIS BE MADE IN ADVANCE AND REHEATED?

Yes this custard can be made up to two days in advance. Once cooked, transfer to a container and put a piece of baking parchment on the surface of the custard to stop a skin forming. Cover and chill in the refrigerator.

CAN THIS BE FROZEN?

Yes you can freeze this. It may separate a bit, but can simply be whisked back together while reheating gently over simmering water. Pour into airtight freezer containers, label and date. Use within 3 months. Thaw in the refrigerator overnight before using.

 

DESSERTS THAT GO WELL WITH CUSTARD

Other than roasted rhubarb or sliced bananas or other fruits, custard goes very well with many British Puddings/Desserts.  Here are a few you might enjoy!

EVES PUDDING -  A delicious British Pudding with a sweet apple base, topped with a lush cake batter, baked to scrumptious perfection. Spoon out into bowls while hot and apply lashings of warm custard!

STEAMED GINGER PUDDING - A cake type of dessert which is steamed in a pudding basin for a period of time, turned out and then served with a delicious ginger sauce or custard ladled over top. moist and delicious and filled with lovely chunks and bits of candied ginger.  Golden syrup on the top soaks into the cake as it cooks creating a type of a glaze that is very moreish.

 

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Yield: Serves 4 to 6

Author: Marie Rayner

Proper Custard

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

You can call it many names . . . creme de la vanille, creme anglaise . . . it matters not. It's all vanilla custard and it is wonderfully delicious when properly made and homemade. Its a lot easier to make than you might suppose!

Ingredients

• 2 cups (480ml) of full fat milk
• 2 1/4 cups (540ml) of double cream
• 6 TBS caster sugar (fine granulated sugar)
• 1 vanilla pod, sliced in half lengthwise and the seeds scraped out (or 1 tsp of vanilla paste)
• 8 large egg yolks

Instructions

1. Place the milk, cream, half of the sugar and the vanilla pod, seeds or paste into a saucepan. Bring just to the boil, then remove from the heat and allow to sit for several minutes in order for the vanilla to infuse.
2. Whisk the egg yolks together with the remaining sugar until light in colour. Whisk in a bit of the hot milk mixture, then add the remaining milk mixture, whisking continuously.
3. Strain this mixture back into the saucepan, removing the vanilla pod. (This can be rinsed, dried and stuck into your sugar jar, where it will make your sugar smell gorgeous and impart some vanilla flavour as well.)
4. Cook and stir over a very gentle heat, stirring constantly with a wooden spoon, cooking just until the mixture thickens and begins to coat the back of the spoon.
5. Remove from the heat immediately. It should be lump free, but if you do have a few, simply restrain it into a clean jug.
6. Serve hot or cold.

Notes

The secret to successful custard is to not be in a hurry. If the worse happens and it starts to separate, whizz it in the blender. You can of course, pre-empt this problem by adding a small teaspoon of cornstarch to the egg yolks before adding the milk.

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