Real egg custard

Real egg custard


59 people made this

About this recipe: Made with egg yolks and vanilla, it tastes just wonderful. Adding a little cornflour helps to stabilise the mixture and prevent it from curdling.

Norma MacMillan

Serves: 4 

  • 300 ml (10 fl oz) semi-skimmed milk
  • 1 vanilla pod, split lengthways
  • 3 egg yolks
  • 1 tbsp caster sugar
  • 1 tsp cornflour

Prep:25min  ›  Cook:25min  ›  Ready in:50min 

  1. Put the milk and vanilla pod into a heavy-based saucepan and heat until just starting to simmer. Remove the pan from the heat and leave to infuse for 10 minutes.
  2. Meanwhile, mix together the egg yolks, sugar and cornflour to a smooth paste in a mixing bowl or jug.
  3. Remove the vanilla pod from the milk. If liked, scrape the seeds into the milk for a stronger vanilla flavour. Pour the warm milk onto the egg mixture, stirring.
  4. Pour back into the pan and cook gently over a low heat, stirring constantly with a wooden spoon, until thick enough to coat the back of the spoon in a thin layer. Do not allow the custard to boil, and remove from the heat as soon as it has thickened. Serve the custard hot or cool.

Some more ideas

If you don't have a vanilla pod, you can use vanilla caster sugar or add 1 tsp pure vanilla extract to the cooked custard. * Instead of flavouring the custard with vanilla, infuse the milk with a strip of lemon, orange or lime zest. Another idea is to stir 1 tbsp liqueur into the cooked custard.

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Reviews (4)


Some custard recipes can be tricky at times even for well- experienced cook. This one is very easy and reliable, very smooth every single time. - 19 May 2015


I used white flour instead of corn flour and worked well. Good and simple recipe, you can make anytime you need it just with the ingredients you always have in the fridge. - 05 Oct 2015


So easy & oh so tasty. Creamy & smooth. Just what the doctor ordered. Thanks so much... - 14 Jun 2015

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