Making your own egg custard is easy with this recipe! Whether you’re creating a pie, pudding or other dessert, there’s something about this creamy vanilla infused egg custard that takes your dessert to the next level. This rich, creamy and sweet custard recipe is made from scratch using vanilla, cream and egg yolks.
Looking for more custard desserts?
Ingredients
Method
Split vanilla bean in half lengthways; scrape seeds into medium saucepan, add pod, cream and milk. Bring to the boil then strain mixture into large jug. Discard pod.
Meanwhile, whisk egg yolks and sugar in medium heatproof bowl. Gradually whisk hot milk mixture into egg mixture.
Return custard mixture to pan; stir over low heat until mixture is thick enough to coat the back of a spoon. Serve warm or cold.
Custard recipe tip
It is fine to use just one 300ml carton of cream for this recipe.
What to serve with custard
There are so many options for your custard. Take a look through our collection of self-saucing pudding recipes, or these warming winter desserts.
Come Christmas, custard helps elevate your Christmas pudding to new heights.
Custard recipe variations
For more flavour twists on the classic egg custard, try this brandy custard. It’s a classic for Christmas! You may also like this liqueur egg custard.
What to do with leftover egg whites
You will have six egg whites leftover after making this custard recipe. Put them in airtight container and store in the refrigerator immediately, for up to two days. You can also freeze them for up to three months.Â
Use the egg whites to make meringues, a beautiful angel food cake, or a classic pavlova. For something savoury, try these egg white omelettes.
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