If you’re looking for a smooth, creamy custard that’s perfect for your desserts, look no further! This homemade custard recipe is easy to make and far better than anything you’ll find in store-bought packets. Whether you’re using it as a filling for cakes, pastries, or simply enjoying it on its own, this custard will elevate any dish you make.

Why You’ll Love This Recipe

Creamy and rich: The combination of egg yolks, milk, and sugar creates a luxuriously smooth and flavorful custard.
No artificial ingredients: This homemade version is made from scratch with fresh, natural ingredients—no preservatives or artificial flavors!
Versatile: You can use this custard in so many ways: as a filling for pies, cakes, profiteroles, or just served on its own as a sweet treat.
Easy to make: Despite how fancy it may sound, this custard comes together quickly and easily.

Ingredients (Serves 8)

3 egg yolks
100 g granulated sugar
16 g vanilla sugar
60 g cornstarch
75 ml milk (for mixing with cornstarch)
600 ml milk (for heating)

Tips for Success

Use fresh eggs: This improves both the flavor and the texture of your custard, making it richer and creamier.
Sift the cornstarch: Sifting ensures you don’t end up with lumps in your custard.
Stir constantly: A whisk works best for stirring, and be sure to keep the custard moving as it heats to avoid curdling.
Gradually add hot milk: To prevent curdling, add the hot milk to the egg mixture slowly while stirring.
Perfect consistency: The custard should be thick enough to coat the back of a spoon. It will continue to thicken as it cools.
Prevent a skin: Cover the custard with cling film directly on the surface while cooling to avoid a skin from forming.

Directions

1. Prepare the Egg Mixture

Place the egg yolks, granulated sugar, and vanilla sugar in a deep bowl. Use a whisk to mix the ingredients for about 1 minute, until the mixture is light and airy. Next, add the cornstarch and 75 ml milk. Mix until smooth and free of lumps.

2. Heat the Milk

In a saucepan, bring the remaining 600 ml of milk to a boil. Once the milk starts boiling, remove it from the heat immediately.

3. Combine the Mixtures

While continuously stirring, slowly add the hot milk to the egg mixture. Make sure to stir the mixture as you go to avoid curdling the eggs.

4. Cook the Custard

Pour the combined mixture back into the saucepan and place it over medium heat. Stir constantly until the custard thickens. This should only take a few minutes, so don’t stop stirring! Once the custard is thick enough to coat the back of a spoon, remove it from the heat.

5. Cool the Custard

Allow the custard to cool. If you don’t want a skin to form, cover the surface with cling film so it touches the custard directly. Let it cool to room temperature before using, or store it in the fridge for later use.

Storage

You can make the custard a day ahead. Store it in an airtight container in the fridge. Before using, stir the custard to restore its smooth consistency.

FAQs

Can I use this custard for filling cakes or pastries?

Absolutely! This custard is perfect for filling cakes, tarts, profiteroles, and other pastries. It’s a delicious addition to many baked goods.

How long can I store homemade custard?

You can store the custard in the refrigerator for up to 2-3 days. Make sure to cover it well to prevent it from absorbing odors from other foods.

Can I make the custard without vanilla sugar?

Yes, you can substitute the vanilla sugar with vanilla extract. Simply add about 1 teaspoon of vanilla extract to the egg mixture.

Can I freeze custard?

While custard can be frozen, its texture might change slightly upon thawing. It’s best to use it fresh or store it in the fridge for a couple of days.

Conclusion

Once you’ve tasted homemade custard, you’ll never go back to the store-bought version! This easy recipe is perfect for any dessert or as a stand-alone treat. With its creamy texture and rich flavor, it’s sure to become a staple in your baking routine. Try it today, and enjoy the unbeatable taste of homemade custard!