Egg Custard

Estimated nutrition per serve: 315 kcal · 7g protein · 21g carbohydrate · 23g fat. Calculated from standard USDA reference values for the ingredients listed; an approximate guide, not a lab analysis.

01Ingredients

02Method

Heat the milk and cream in a saucepan over medium heat until steaming and just starting to bubble at the edges. Do not let it boil.
While it heats, whisk the egg yolks, sugar and corn flour together in a large heatproof bowl until pale and thick.
Pour about a third of the hot milk onto the yolks in a thin stream, whisking constantly, then whisk in the rest.
Pour everything back into the saucepan and cook over low heat, stirring constantly with a wooden spoon, for 8-10 minutes until it thickens enough to coat the back of the spoon.
Take off the heat, stir in the vanilla, and strain through a sieve into a jug to catch any lumps. Serve warm, or cover the surface with baking paper and chill.

03Notes & substitutions

Use the leftover egg whites for meringues, pavlova, or an omelette - they freeze well in a container.
Make a thicker custard for pies or trifle by adding another tablespoon of corn flour.
Split a vanilla bean into the milk instead of using extract, and scrape the seeds in.
Stir through a little melted dark chocolate, or a spoonful of instant coffee, for a flavoured custard.
Serve over apple crumble, stewed fruit, sponge or sticky date pudding.

04Common mistakes

Heating too fast — high heat scrambles the yolks into lumps; keep the heat low and stir the whole time.
Not tempering the yolks — pouring all the hot milk in at once cooks the eggs on contact; add it slowly while whisking.
Walking away from the pan — custard goes from smooth to curdled in seconds once it gets too hot; stay at the stove.
Skipping the sieve — even a good custard can carry a few lumps; straining gives a silky result.

05Storage & leftovers

Fridge

Covered with baking paper on the surface, up to 3 days. Keep it cold, since egg-based desserts spoil quickly.

Freezer

Not recommended - it separates and turns grainy on thawing. Use it to make ice cream instead.

Reheating

Warm gently in a saucepan over low heat, stirring, or in the microwave in short bursts.

More About This Recipe

06Ingredient notes

Egg yolks. Yolks give the custard its body and golden colour. Fresh, homegrown yolks are often deep orange and make an especially rich custard

Corn flour. A small amount makes the custard more forgiving by helping it thicken without curdling. A traditional custard works without it but needs more care

Milk and cream. The combination gives a rich but pourable custard. All milk gives a lighter result, and all cream a heavier one

Vanilla. Extract is added off the heat so the flavour is not cooked away. Use real extract rather than essence for the best flavour

07Troubleshooting

Custard is lumpy. It got too hot - pour it through a sieve, or blitz with a stick blender for a few seconds to smooth it.
Custard is too thin. Return it to low heat and keep stirring until it coats the spoon, or whisk in a teaspoon of corn flour mixed with cold milk.
Custard has a skin. Press baking paper or cling film directly onto the surface while it cools.
Custard tastes eggy. It was probably overheated, or the vanilla was too light. Add a little more vanilla and a pinch of sugar.

Frequently Asked Questions

Can I use whole eggs instead of yolks?

Yes - use 3 whole eggs in place of 6 yolks for a lighter custard that is slightly less rich.

How do I know when it is cooked?

It should coat the back of a wooden spoon so that a line drawn with a finger stays clear. It reaches about 80C at that point, which cooks the eggs safely.

Can I make it dairy free?

Yes - use a full-fat plant milk and coconut cream. Expect a slightly different flavour and a softer set.

Can I make it ahead?

Yes - make it up to 2 days ahead and keep it chilled, with the surface covered. Reheat gently or serve cold.