This easy homemade custard recipe is a real treat. It's so creamy and delicious (although made without cream) and it takes less than 15 minutes to make, with an easy all in one method.
Firstly, to clarify, this is a stovetop custard recipe. It's a custard sauce, otherwise known as Creme Anglaise or English custard. It's the perfect accompaniment to pour over Apple and almond crumble , Healthy rhubarb crumble or a bowl of fruit. Egg custards that are baked in the oven are more solid, and not suitable to be used as a sauce.
Frequently asked questions
Yes, definitely. Milk and eggs will still provide a delicious creamy texture and taste. You can use either whole milk, or skimmed milk if want a low fat custard.
Yes. I've used whole egg in this recipe as I think it is more convenient than having left over egg white. However if you do have egg yolks that you want to use up, replace one egg white with two egg yolks in this recipe
Easy custard recipe tips
This recipe uses an all in one method, and you'll only have one pan to wash up. Simply add all the ingredients to the pan, and stir constantly whilst you bring the custard to the boil. Voila, perfect lump free custard in just 10 minutes.
Adjust the recipe to suit
- If you want thick custard, use 200 ml of milk. If you prefer your custard to be thinner, use 250 ml milk. I suggest making the recipe with 200 ml milk, and then it's easy to stir in more milk at the end if you want to thin it down. The custard will continue to thicken as it cools
- Traditionally, custard is flavoured with vanilla. In this recipe I've used vanilla extract as it's simpler. However, you could also use a vanilla pod if you prefer.
- If you want a delicious chocolate custard, melt in a few squares of dark chocolate at the end. Yum:)
One of the benefits of making homemade custard is that you can control what goes into it. This recipe is much lower in sugar than most bought custard, although of course you can sweeten it to taste, or replace the sugar with stevia or maple syrup. It's also lower in fat than most, especially if you use skimmed or fat reduced milk. And the combination of milk and egg make this a great source of calcium, protein and vitamin B12.
Enjoy your healthy custard hot or cold. If you want to leave it to cool and don't want a skin to form, you'll need to put a layer of greaseproof paper directly onto the custard. Enjoy!
Have you tried this recipe? Please leave a rating and/or comment at the bottom of the page. Your feedback and questions are much appreciated.
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Easy Homemade Custard without Cream
- 200-250 ml milk see notes above
- 1 tablespoon cornflour
- 2 teaspoon sugar
- 1 whole egg
- ¼ teaspoon vanilla extract
- Measure the cold milk into a pan, and add the other ingredients. Stir well until all the ingredients are thoroughly mixed. Place over a medium heat, stirring constantly until the mixture comes to the boil and is thickened. Turn off the heat, and serve hot or cold.
- Using 200 ml of milk will make a thick custard, if preferred, add up to 50 ml more milk for a thinner consistency.
Please note nutritional information is per serving and is provided for guidance only.