Custard Recipe with egg

This is a recipe for a sweet homemade custard made from scratch. Yes, without the powder.

This custard recipe with egg requires 6 egg yolks and makes about 3 cups of custard.

Custard is a classic dessert that has been enjoyed for centuries – long before it came in a carton!

It’s absolutely delicious, whether served hot or cold, and is such a versatile sweet. Enjoy it on its own as the star of the dessert or as an element of a fancier dessert.

The Recipe for Custard with Eggs

Egg Custard Ingredients

To make this custard, you’ll need:

• 2 cups milk (500 ml)
• 1/2 cup thickened cream (heavy cream) (125 ml)
• 6 egg yolks
• 1 cup caster sugar
• 1 tablespoon cornflour.

Making Custard with eggs

Start by bringing the milk and cream to the boil in a saucepan.

Whisk together egg yolks, sugar and cornflour in a bowl.

Pour the hot milk and cream mixture over the egg, sugar and cornflour mixture slowly, whisking to combine.

Pour everything back into the saucepan and heat gently, whisking regularly.

The mixture should thicken within 5 minutes.

Don’t allow the mixture to boil!

Once thickened, remove from the heat.

Serve your custard immediately or allow to cool a little before covering with plastic food wrap and storing in the fridge.

Enjoying your custard

You can serve this custard just on its own or add some sliced banana or tinned fruit.

You could also use it to make a trifle or other dessert.

You can also add some brandy to create Brandy Custard.

Custard making tips

Tip 1. Use room temperature eggs

It is important to use eggs that are at room temperature when making custard. This will ensure that they blend easily with the other ingredients and will prevent the custard from curdling.

Tip 2. Whisk thoroughly

When whisking the egg yolks, make sure to whisk them thoroughly until they are well beaten. This will help create a smooth and creamy texture in the custard.

Tip 3. Don’t stress about lumps – strain the custard

If your custard ends up lumpy despite your best efforts, just strain the mixture through a fine-mesh sieve to remove any lumps and you’ll have super smooth and creamy custard.

Wondering what to do with all those leftover egg whites?

Make a pavlova, pavlova grazing board, Amaretti biscuits or freeze them to use later.