Published: · Modified: by Wendy Faulkner . 101 Comments
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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 crumbleor a bowl of fruit. Egg custards that are baked in the oven are more solid, and not suitable to be used as a sauce.
A slightly thicker version of this custard can be used in recipes such as this healthy trifle, or gluten free rhubarb and custard tart.
Frequently asked questions
Can you really make custard without cream?
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.
Can you make custard with whole eggs?
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:)
Healthy custard
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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Recipe
Easy Homemade Custard without Cream
Wendy Faulkner
Creamy and delicious, this quick custard is so easy to make using an all in one method.
4.89 from 35 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Total Time 15 minutes mins
Course Healthy treat or dessert
Cuisine Healthy
Servings 2
Calories 99 kcal
Ingredients
- 200-250 ml milk see notes above
- 1 tablespoon cornflour
- 2 teaspoon sugar
- 1 whole egg
- ¼ teaspoon vanilla extract
Instructions
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.
Nutrition
Calories: 99kcalCarbohydrates: 12.5gProtein: 6.4gFat: 2.3gSaturated Fat: 0.7gFiber: 0.3gSugar: 9.3g
Keyword Low sugar
Tried this recipe?Let us know how it was!
Please note nutritional information is per serving and is provided for guidance only.
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Reader Interactions
Comments
Lauren
Just made and substituted cornflour with plain flour as I ran out- turned out perfectly, so quick and easy! Thanks 🙂Reply
Wendy Faulkner
Thanks for your comment, I'm glad it worked with your substitution:)
Reply
Paul parry
Hello, we have just made this for the second night running and put it on our homegrown rhubarb crumble, it is delicious and so easy,Thankyou
PaulReply
Wendy Faulkner
My pleasure:) My rhubarb is coming through in the garden now, so hopefully not too much longer to wait for crumble and custard!
Reply
Liz
Recipe was quick and easy, but I found it to be bland. I added some more sugar and vanilla, but it didn’t change much of the flavor.See AlsoCreamy Semolina PuddingWendy Faulkner
Hi Liz, I guess custard has quite a mild taste as it's just eggs and milk with a bit of sweetness!
S Pika
Was looking for a quick and easy homemade custard recipe. This was perfect, absolutely delicious custard and not sweet and so easyReply
Christal
Could I make this recipe without cornflour as I’m allergic to it and i want to know if there are any alternatives
Reply
Wendy Faulkner
Hi, sorry but I've only ever made this type of custard with cornflour I'm afraid. You could try arrowroot, but I haven't personally tested it.
Reply
Lizzie
Hello - this may be a little late but I used arrowroot powder instead of cornflour. It seemed to work fine. I also used coconut milk instead of milk.
Reply
Wendy Faulkner
Thank you, it's really useful to know that you can make custard with arrowroot too.
Mia
I'm going to try it with oat milk. Wish me luck
Wendy Faulkner
Hi Mia, this custard recipe works well with oat milk, I've done it before. See the full oat milk custard recipe. Enjoy:)
Kitsune
I am the worst person at following recipes especially if I don't have what's needed, I mix and match
Instead of cornflour , I would substitute it for plain flour cooked in butter like you would to make a white sauce then add the milk to cool it down before adding the rest and bring slowly to the boil to thicken and leave to coolReply
Paul
I tried this recipe the other day. Doubled up the ingredients and whisked all the ingredients together in a stand mixer, I used semi skimmed milk in mine before transferring to a pan on medium and it worked perfectly. And it tastes delicious, especially with bananas, as I love bananas and custard. I am now converted to making home made using this recipe which is so simple to make after discovering out of curiosity just what the extra unhealthy ingredients are that the commercial brands put in that we don't need in our bodies. So I will be making another batch soon for when I do a apple crumble. I don't know why I never thought of making home made custard long before now. Thank you so much for this recipe, you have a new convert.Reply
Leah
How much custard does this make? I’m looking to use it in a trifle and my trifle recipe calls for two cups of homemade custard and I was looking at this recipe because it doesn’t have cream and I forgot to get some heavy cream.
Reply
Wendy Faulkner
Hi, this recipe makes about 250ml of custard which is just over a cup. So you’ll need to double the quantities for your trifle.
Reply
Shellie
This worked perfectly, I never knew it could be so easy to make custard from scratch! I used a whisk to stir it in the pan.Reply
Tiffany Gutierrez
Newbie here! Can you refrigerate leftovers promptly or cover as suggested to keep it skin-free, then refrigerate? How many days will this be good for in the fridge?
Reply
Wendy Faulkner
Hi, I'd cover it and pop it in the fridge straight away. You can keep it for up to 3 days.
Reply
Nehal
I loved this. Just made some for my son and he polished both portions.
Quick question - is it possible to make icecream from this custard?
Wendy Faulkner
Thank you, I'm glad your son enjoyed the custard so much. That is a really good question. I've been thinking for a while that I'll experiment with making ice cream from it, but I'm afraid I haven't had the time to yet. It's always a challenge to make good ice cream which is low in sugar and saturated fat, but I'm going to crack it one day!!
Paul
Hi Tiffany I made some the other day but doubled up the ingredients, and stored my left over custard in the fridge once it had been cooled down in a clear and reusable plastic tub with a lid in the door shelf so its easier to keep an eye on, but I used up my leftovers within 2-3 days of making . Not sure exactly how long it will keep for in the fridge, but I am sure someone will know exactly before it starts to turn. Hope this helps.Reply
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