"Custard is a British institution! Sponge puddings and crumbles just wouldn't be the same without it! This will make a custard of a pouring consistency. IMPORTANT: In order to have a smooth (not lumpy) custard, use a heavy-bottomed saucepan, and stir constantly! If you have to walk away from the stove, remove saucepan from heat. Another delicious find from Great British Cooking."
photo by The 500 Chef photo by The 500 Chef
photo by The 500 Chef
photo by truebrit photo by truebrit
Ready In:
2 cups




  • Mix 2 tablespoons of the milk with the cornstarch in a heavy-bottomed saucepan.
  • When the cornstarch is dissolved, slowly add the rest of the milk and sugar, and cook over moderate heat until the sauce starts to thicken and comes to a boil.
  • Remove from heat.
  • In a small bowl, beat egg yolks with a fork.
  • Take a cup of the sauce, and slowly add to the eggs, beating briskly as you pour.
  • Return the egg/sauce mixture to the saucepan, stirring into the hot sauce.
  • Bring back to a boil, stirring constantly.
  • Remove from heat, and add the vanilla extract.
  • Pour custard into a jug or pitcher, and serve.
  • Tip: To prevent custard forming a skin as it cools, cover jug with plastic wrap.

Questions & Replies

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  1. myoungp
    I made some changes as following: more cornstarch (1 tbsp, 2 if use for cream puff filling), more sugar (3-4 tbsp), whipping cream instead of milk (make it creamier, will try milk next time), 1 tsp of vanilla and 1tbsp rum (can use less).
  2. Lorty Smith
    This was delish! I agree with using the heavy pot as mine wasn't really and I had to stir like crazy to try and stop the liquid getting thick only on the bottom of the pot which clumped. I managed ok though and had it with ice cream and fruit. MMmmm. I used low fat milk and a few drops of sugar substitute. A great low sugar/fat option for getting my calcium :)
  3. Chef mariajane
    So simple and so delicious - My Mom was from Burnley, and we had custard topping for a lot of our desserts, I had lost her recipe for a lot of years, and this is the same thing!! Thank you for posting - It is delicious with Apple Crumble -
  4. MaggietheBaker
    We had some leftover Blueberry boy bait (7118) and my British husband complains about lack of proper custard here. Plus we have hens, so I am always looking for ways to use up eggs. This was a great way to do it. Next time I might add 1/8-1/4 tsp lemon extract just to give it a bit more umph. Hubby said it was just like the real stuff :-)
  5. thurrayahm
    I have quite a bit of egg yolks left from meringues and came across this recipe, wow, amazing, we all love it and my son really really loves custard so this will be my go to recipe for the egg yolks. I also used 2T cornstarch and 2T sugar. Took 25min to make from getting thr ingredients, utensils etc, to the end. Loving it


  1. nips5719
    perfect, thank you. I used 2tbsp of Amaretto instead of the vanilla...1/4tsp almond flavour would work as well.<br/><br/>Tip for getting it smooth without straining....ensure the cornstarch is fully dissolved, stir constantly with a spatula. i used a wire wisk to beat the eggs and while adding the milk to the eggs



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