At first, when I wanted to make this Simple Homemade Custard Recipe, I usually think it was that difficult to make, not until when I tried it.
However, as with pretty much everything I thought it was difficult to make, hut it turns out it’s actually really easy.
If you can’t just stand the option of giving it your full attention for 15 minutes, then you can either…
- Buy ready-made (I still do sometimes, it’s nice) or
- Make it in advance at a time that you’ll be free from interruptions (anyone for vanilla custard making at 3 am),
You might be thinking why I stress to make the custard on my own when I can easily be happy to eat ready-made. Here’s why…
- I use the only ingredients that I always have at home for these recipes, so I can even decide I need a bowl of warming bananas and custard and as if by magic it’s there.
- Happy that I know that I’ve made this custard that I thought was difficult to make myself. Am always proud of what i make myself.
Some people might think that to make proper custard you shouldn’t need any flour or cornflour to aid thickening, you should let the egg yolks do all the work.
Well, they might be right, but for this recipe, I don’t use the flour simply for thickening, I use it to make the custard taste good.
Basically, I think that custard with flour is autumn/winter custard and without is spring/summer custard.
What do you think?
Separate 4 eggs, putting the yolks into a large bowl.
Add the caster sugar (30g) and whisk until combined.
Add the plain flour (30g) and vanilla extract (½ tsp) and whisk until combined.
Heat the full-fat milk (300ml) on a very gentle heat until warmed but not quite boiling. Stir regularly to ensure that it does not burn.
Once the milk is warm, remove it from the heat and gradually add to the large bowl a bit at a time.
When putting together, put the mixture into the pan and return to a very gentle heat.
leave it on heat to cook for some time, whisking constantly, until the custard has reached your desired thickness – this usually takes about 10 minutes but will depend on how runny you want your custard to be. You must whisk the custard constantly to avoid it going lumpy.
Remove from the heat and continue to whisk for another minute.
If you’re making the custard to use later
Put the custard into a bowl or jug and cover with cling film. It is important that the top of the custard is in full contact with the cling film to prevent a skin forming while the custard cools.
Place into the fridge until you’re ready to use it.
When you want to use the custard, reheat in a pan, stirring regularly to ensure that a skin doesn’t form. You’ll find that the custard will thicken further as it reheats. It starts to become too thick, simply add a little more milk to get it to your desired consistency.
Apart from making custard with plain flour, you can make the custard by using cornflour. I’ve decided to use plain flour for this recipe as I find that more people have it in the cupboard than cornflour. If you’d prefer to use cornflour instead of plain flour, then just substitute 2 tbsp of flour for 2 tbsp of cornflour in the recipe.
Using the cornflour instead of the plain flour will also mean that this recipe is gluten-free, and so will be great for anyone with an allergy.
You can use dairy-free milk like almond milk and granulated sugar instead of caster sugar as well to make this custard.
If for any reason you mistakenly add too much flour, then simply add more vanilla extract. If you also notice that the extra flour has made it too thick, just whisk in a little extra more milk.
If you keep the custard on the heat for too long and is now looking too thick, then try to put it back onto the heat and whisk in some more milk until it’s become the way you wanted it to be. If you have added plenty of milk, just keep it on the heat until it has thickened again.
If you noticed it’s gone a little lumpy then try to sieve it to remove any lumps and it’ll be just fine.
All the nutritional information shown is the estimated nutritional information per serving. Please refer to my guide to Thirsty Kitchens nutritional information if you want to learn more about how this is calculated.