Homemade custard

STOP! Don’t buy ready made custard. It’s really simple to make custard at home from simple everyday ingredients.

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Make custard with my proper homemade custard recipeBefore I started cooking regularly I always thought that it was difficult to make custard. That if I attempted it I’d end up with something lumpy, with a slimy skin on top.

However, as with pretty much everything I thought was difficult to make, it turns out it’s actually really easy. There’s just one simple rule to follow – you have to give it your full attention. No attempting to cook the rest of dinner, looking after your children or cleaning up. When it comes to custard, it’s all or nothing.

If you can’t commit to giving it your full attention for 15 minutes, then you can either…

  1. Make it in advance at a time that you’ll be free from interruptions (anyone for custard making at 3am), or
  2. Buy ready made (I still do sometimes, it’s nice)

You might be wondering why I bother to make my own custard when I’m perfectly happy to eat ready made. Here’s why…

  1. Impromptu custard – My homemade custard recipe uses only ingredients that I always have at home, so I can suddenly decide I need a bowl of warming bananas and custard and as if by magic it’s there.
  2. Knowing that I’ve made something that I’d always thought was difficult (even if it actually isn’t) makes me feel clever, and I like feeling clever.

Make custard with my proper homemade custard recipe

Is it really proper custard if you use flour

There are some cooking purists that say that to make proper custard you shouldn’t need any flour or cornflour to aid thickening, you should let the egg yolks do all the work.

Maybe they’re right. However in this case I don’t use the flour simply for thickening, I use it to make the custard taste right.

I’ve made custard both ways, using numerous different recipes. If you simply use egg yolks you get quite a light tasting custard, perfect for tarts and patisserie but, in my opinion, not heavy enough to match a warming apple crumble (or apple crumble flapjack). The addition of flour somehow makes it taste more appropriate.

Essentially, I think that custard with flour is autumn/winter custard and without is spring/summer custard.

What do you think?

Homemade custard recipe

Active Time: 15 minutes

Total Time: 15 minutes


Homemade custard recipe


  • 300ml full fat milk
  • 4 egg yolks
  • 30g caster sugar
  • 30g plain flour
  • ½ tsp vanilla extract


  1. Separate 4 eggs, putting the yolks into a large bowl.
  2. Add the caster sugar (30g) and whisk until combined.
  3. Add the plain flour (30g) and vanilla extract (½ tsp) and whisk until combined.
  4. Heat the full fat milk (300ml) on a very gentle heat until warmed but not quite boiling. Stir regularly to ensure that it does not burn.
  5. Once the milk is warm, remove from the heat and gradually add to the large bowl a bit at a time. Whisking each addition in completely before adding more.
  6. Once combined, put the mixture into the pan and return to a very gentle heat. Continue to cook, whisking constantly, until the custard has reached your desired thickness - this usually takes about 10 minutes but will depend on how runny you want your custard to be. You must whisk the custard constantly to avoid it going lumpy.
  7. Remove from the heat and continue to whisk for another minute.
  8. Serve.
  9. If you're making the custard to use later
  10. Put the custard into a bowl or jug and cover with cling film. It is important that the top of the custard is in full contact with the cling film to prevent a skin forming while the custard cools.
  11. Place into the fridge until you're ready to use.


For a chocolate version of this custard head over here.


Watch a video of this recipe

If you’re new to custard making then this quick video shows you what you need to do.

Homemade custard nutritional information per servingProper homemade custard nutritional information. Including calories, fat, saturated fat, carbohydrates, sugar, fibre, protein and salt

This is the estimated nutritional information per portion. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.

Tasty Tuesdays on HonestMum.com

 STOP! Don't buy ready made custard. It's really simple to make custard at home from simple everyday ingredients.



  1. My Dad’s custard is perfection, he likes to add a little vanilla extract too (from the pod if he can) and my mum always adds cinnamon to hers! Yes to whole milk too! Yours looks and sounds delicious.

    • I’ve not tried custard with cinnamon before, I’d imagine that it’s lovely with apple pie. I’ll have to give it a go sometime.

  2. Emma @ Flower Wild

    This looks so nice! I’ve always been so intimidated by the idea of making custard myself. Previous attempts to cook anything like this with eggs have just ended up with a lumpy, disgusting mess but I think you’ve encouraged me to give it a try myself! 🙂

    • Thanks Emma. Just remember to have a low heat and keep it moving and it’ll turn out just fine. If you decide to give it a go then let me know how it goes.

  3. I am wondering what would happen if you beat the egg yolks for a long period of time like 10 minutes can I use them in custard?
    Heres what I am trying to do ;;; make Tiramisu ,,,,BUT instead of using raw eggs & sugar I want to use the eggs & sugar BUT I want to cook them . So I need to know exactly what would happen to my custard IF I beat the eggs for 10 minutes??

  4. My custard did not come out like the pictures above, however that’s my fault I didn’t measure the amount of flour and me being me added self raising flour instead. The custard tasted like flour and I had no vanilla extract to change it. It was very lumpy but I pulled through thanks to my Asian heritage and realised I had a cupboard filled with spices I put in bay leaves and cardamom and it was transformed, still lumpy but tasted great.

    • It is important to not add to much flour as it will go lumpy like you said. If it happens again you could also try straining it through a sieve, that should help get rid of some of the lumpier bits.

  5. It’s my second time eating custard and first time making it myself. I followed your recipe and it came out perfect! Thanks a lot

  6. I just made this recipe, about three minutes ago, it came out so good! Unfortunately, I didn’t have caster sugar, I just used regular sugar and it worked well. It’s cooling as we speak! Thank you so much for sharing this recipe, I made custard in the past and it never worked until I tried this one. 🙂

  7. Makes beautifully with lactose free milk.

  8. Can I make in advance then reheat?

    • Yes, it’ll keep in the fridge. The only think you need to do it cover it in clingfilm, but ensure that the clingfilm is in contact with the surface of the custard to stop it getting a skin on top. You’ll find that it thickens more as you heat it, if it’s getting a bit thick then simply add a little more milk to get it back to the right consistency.

  9. This is such a great recipe. I had some Christmas Pudding left over and didn’t really want store brought custard and didn’t have any cornflour, but came across your recipe.

    It tastes great and is so easy. Thanks

  10. Can I make with self raising flour?

    • I’ve not tried it so I have no idea. It’ll probably be OK, although the texture of the custard might not be quite the same. You could substitute the flour for cornflour if you have any of that.

  11. Hi,
    I am highly intolerant to cornflour so have not had custard for 8 years! I have been searching for a recipe that is not posh end, but closer to standard custard. I am making an apricot almond cake later and came across this recipe whilst searching for custard again! I just made it, replacing whole milk for semi skimmed, and using my bamix stick blender on low to keep it free from lumps whilst cooking. It is delicious tasting, lump free, creamy tasting bliss! I am so grateful to you, as I have constantly dreamed of eating custard once again. Now I can whenever I wish! Thank you!

  12. My 9 year old graanddaughter and myself have just made this custard adding banana and it was lush , thanks first time making my own custard !

  13. I feel slightly guilty that I’ve never made my own custard before. Why when this is so easy and delicious!!
    Thank you.

    • I’ve found a lot of recipes like that where I’ve assumed they’ll be difficult to make and the discovered that they’re really quite simple once I’ve given them a go.

  14. Thanks a lot for your custard. What is the name of the pie? It was under your custard on your picture. It looks tasty. Could you give the resipe of it. Thank you

  15. I’m living abroad and cannot access the joyful indulgence of tinned Ambrosia custard and have gone without for many a year.

    This morning’s longing had me Googling for a simple recipe and here I am.

    With only three eggs, vanilla sugar and low-fat milk in the kitchen (oh, and no castor sugar) I set to work.

    The hand blender took care of the granulated sugar and the reduction of quantities did the rest. I accidentally added the full amount of flour but that just made things creamer still.

    Your (accidentally amended) recipe is just perfect and as sim0le as you say.

  16. This is my first time making custard from scratch. It was easy enough but tastes a bit like flour and was super thick. Next tume I will only use 15g flour.

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