Can I use 2% or skim milk instead of whole milk?

You can, but the result will be less creamy and rich. Whole milk provides the best texture for classic custard. For a lower-fat option, expect a slightly thinner consistency.

Why did my custard turn lumpy?

Mainly, this happens if the eggs cook too quickly or aren’t whisked enough. Constant stirring and tempering the egg mixture carefully help avoid lumps. If you end up with lumps, don’t fret—strain the custard before cooling for a silky finish.

Can I use this custard as a filling for pies or tarts?

Absolutely! This custard makes a lovely base for fruit tarts, éclairs, or as a filling for cakes. Just be sure to chill it thoroughly so it holds its shape when sliced.

How can I tell when the custard is done?

Custard is ready when it coats the back of a spoon and you can draw a clean line with your finger. If you have a thermometer, 185°F is the magic temperature where it thickens perfectly without overcooking.

Homemade Custard Recipe

Name: Homemade Custard Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European
Ingredients: 4 large egg yolks; 1 2/3 cups whole milk; 1/2 cup sugar, divided; 3 tbsp cornstarch (can use cornflour); 2 tsp vanilla extract; 2 tbsp unsalted soft butter

Description

This creamy and rich homemade custard is made with simple ingredients like egg yolks, whole milk, sugar, and vanilla extract. The method ensures a silky-smooth texture and classic vanilla flavor, perfect for enjoying on its own or as a filling for cakes, pastries, or trifles.

Ingredients

Units Scale

Custard Base

4 large egg yolks
1 2/3 cups whole milk
1/2 cup sugar, divided
3 tbsp cornstarch (can use cornflour)

Flavorings & Finishing

2 tsp vanilla extract
2 tbsp unsalted soft butter

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Instructions

Heat the Milk: In a large pot, pour the whole milk and half of the sugar. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to keep the milk at a low simmer.
Prepare Egg Mixture: While the milk is heating, whisk the egg yolks in a bowl. In a separate bowl, combine the remaining sugar and cornstarch. Then, add the whisked egg yolks to the sugar-cornstarch mixture and whisk until smooth. Do this step only when the milk is close to boiling, so the mixture can be used immediately.
Temper and Combine: Gently add 1 cup of the warm milk to the egg mixture, whisking constantly to temper the eggs and prevent curdling. Then, pour the tempered egg mixture back into the pot with the remaining milk.
Thicken the Custard: Set the pot over medium-high heat, stirring constantly with a wooden spoon or whisk. Cook for 3-5 minutes, or until the custard thickens and reaches 185°F. It should coat the back of a spoon; this step ensures the custard sets properly in the fridge.
Finish and Flavor: Remove the pot from the heat. Add the unsalted butter and vanilla extract, stirring until the butter has melted and the custard is smooth. For extra smoothness, strain the custard through a sieve to remove any lumps.
Cool and Serve: Transfer the custard to a bowl and cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature. Serve the custard at room temperature or chilled, as desired.

Notes

Strain through a fine mesh sieve for an ultra-smooth custard.
Do not cook the egg mixture ahead of time; mix it only when you’re ready to temper with the hot milk.
Custard thickens further as it cools – don’t overcook.
Can be used as a filling or served as a dessert with fruit or cake.

Nutrition

Serving Size: 1/4 of recipe
Calories: 260
Sugar: 24g
Sodium: 60mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 0g
Protein: 6g
Cholesterol: 200mg