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Bowl of homemade custard
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5 from 1 vote

Homemade Custard

Thick and creamy custard, just milk, eggs and sugar. Make it thick or thin and serve hot or cold. Easiest with a food processor or blender.
Prep Time15 mins
Cook Time5 mins
Total Time15 mins
Course: Dessert
Cuisine: British
Servings: 4
Author: [email protected] Cooks


  • 2 medium eggs
  • 1 teaspoon vanilla extract
  • 300 ml milk (full cream is best)
  • 1 rounded tablespoon cornflour/cornstarch, 30ml
  • 2 rounded tablespoons caster sugar, 60ml


  • Put the eggs and vanilla in the food processor/ mixer bowl and blend. With the motor running add the sugar and cornflour/cornstarch
  • Heat the milk in a saucepan until it's just coming up to boil and pour into the egg mixture with the machine running all the time. Blend until smooth
  • To thicken, return the custard to the saucepan and heat gently while stirring - about 2-3 minutes should be enough for pouring custard, 4-5 minutes for a thicker custard, e.g. for trifle.
    If the custard doesn't thicken, turn up the heat and stir continuously to prevent sticking.
  • If the custard goes lumpy, return to the food processor for a few seconds or blitz with a stick blender.