Vanilla Custard

This is a classic basic recipe for british custard. Some recipes do not call for thickening agent but this one is fool proof by using cornstarch. I personally do not like to struggle in the kitchen, so this makes making a custard so much easier than just expecting the eggs to thicken your custard. If you add even more cornstarch than mentioned in the recipe below, you can use the cream to fill cakes or donuts. However the basic recipe is quite runny and I love to use it with ice cream and pour over desserts and cakes of all kinds.

Ingredients (1 small jug)

  • 2 egg yolks
  • 50 g caster sugar
  • 20 g cornstarch
  • 1/2 teaspoon vanilla paste
  • 500 ml milk


Bring the milk slightly below boiling point in small pot. Small bubbles should appear at the edges of the pot. In the mean time, mix the egg yolks with sugar in a bowl. Once the yolks are mixed, add the warm milk to the mixture in very small batches. If you rush this phase, the eggs may curdle, so take your time. Mix with a wire whisk after each addition until you use up all the milk.

Return the mixture to the pot. Start mixing over medium-high heat. The mixture should start thickening within couple of minutes. The custard can be used immediately, but we usually let it cool down to room temperature before serving. It can also be used straight from the fridge for couple of days.

We have used this custard also in our previous recipe for rhubarb crumble and we have loved this combination! Check the video below for step by step instructions. Please consider subscribing to our Youtube channel. Thank you!

  1. I’m really impressed with your writing abilities and
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  2. What kind of milk did you used ? Can I add a regular milk ?

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