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A small ceramic bowl of creamy homemade custard with a silky texture, topped with ground nutmeg and garnished with a mint leaf, placed on a rustic wooden table with a silver spoon and a small jug of cream in the background.

Creamy Homemade Custard

Jana Rae
Learn how to make creamy homemade custard with this easy recipe! Perfect for desserts, toppings, or fillings, this custard is rich, smooth, and delicious.
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Prep Time 10 minutes
Cook Time 10 minutes
Chill time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 4 cups
Calories 180 kcal

Ingredients
  

  • 2 2/3 cups whole milk divided
  • 3/4 cup + 2 tbsp granulated sugar
  • 3 large eggs whisked
  • 5 tbsp cornstarch
  • 2 tsp pure vanilla extract
  • A pinch of salt

Instructions
 

  • Step 1: Prepare the Base
  • In a medium saucepan, whisk together the sugar, cornstarch, and 2 cups of milk.
  • Place the saucepan over medium heat and whisk constantly until the mixture becomes hot but not boiling. This helps dissolve the sugar and cornstarch completely.
  • Step 2: Add Eggs and Remaining Milk
  • Slowly add the whisked eggs to the hot milk mixture, whisking constantly to prevent curdling.
  • Gradually pour in the remaining 2/3 cup of milk, continuing to whisk until the mixture is smooth and well combined.
  • Step 3: Thicken the Custard
  • Keep whisking over medium heat until the custard thickens to a pudding-like consistency. This should take about 5-7 minutes.
  • Once thickened, remove the saucepan from the heat.
  • Step 4: Add Flavor
  • Stir in the vanilla extract and a pinch of salt to enhance the flavor.
  • Transfer the custard to a clean bowl or individual serving dishes.
  • Step 5: Cool and Serve
  • Let the custard cool to room temperature, then cover with plastic wrap (press it directly onto the surface to prevent a skin from forming).
  • Refrigerate for at least 2 hours to chill and set completely.

Notes

Tips for Success

  • Whisk Constantly: This prevents lumps and ensures a smooth texture.
  • Don’t Boil: Overheating can cause the eggs to curdle. Keep the heat medium and watch carefully.
  • Chill Thoroughly: For the best texture, let the custard chill in the fridge before serving.