Custard
There’s something truly nostalgic about a big spoonful of warm, homemade custard. Smooth, creamy and gently sweet, this easy custard recipe is one of those simple comforts that instantly elevates any dessert. Forget the store-bought tubs - once you taste this from-scratch version, you’ll never go back!
Made with just four pantry staples, this stovetop custard takes less than 15 minutes to cook and pairs beautifully with puddings, crumbles, cakes or a bowl of fresh fruit. It’s the perfect finishing touch to your favourite winter desserts and just as lovely served cold over a sponge cake or trifle.
Whether you’re making it for a weeknight treat or a special occasion, this homemade custard is rich, velvety and surprisingly simple - and yes, it really does taste like custard should.
Custard
Made with just four pantry staples, this stovetop custard takes less than 15 minutes to cook and pairs beautifully with puddings, crumbles, cakes or a bowl of fresh fruit. It’s the perfect finishing touch to your favourite winter desserts and just as lovely served cold over a sponge cake or trifle.
Ingredients
- ¼ cup custard powder
- 2 tablespoons caster sugar
- ½ teaspoon vanilla paste or 1teaspoon vanilla extract
- 2½ cups milk
Instructions
- In a medium saucepan, whisk together the custard powder, caster sugar, vanilla and ½ cup of the milk to form a smooth paste.
- Gradually pour in the remaining 2 cups of milk, whisking constantly to ensure there are no lumps.
- Place the saucepan over medium-low heat. Cook, stirring continuously, until the custard begins to thicken and bubble gently - about 10 -12 minutes.
- Once thickened, reduce the heat and simmer for another minute, continuing to stir. The custard is ready when it coats the back of a spoon and you can draw a clear line through it with your finger.
- Serve warm over puddings, cakes, or stewed fruit - or let cool, cover and chill in the fridge to enjoy cold.
Notes
TOP TIPS:
- No custard powder? You can swap in 2 tablespoons of cornflour and 2 egg yolks for a more traditional custard-style base — just take care not to curdle the eggs!
- Make it richer: Stir through a splash of cream at the end for a more luxurious, velvety custard.
- Flavour twist: Add a strip of lemon or orange zest, or even a cinnamon stick while cooking for a subtle twist. Just be sure to remove it before serving.
- Store it: Leftover custard will keep in the fridge for 2–3 days. Press a piece of cling film directly onto the surface to prevent a skin from forming.
- Microwave shortcut: You can cook this in the microwave too - heat in 1-minute bursts, whisking well between each, until thickened.
The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.
