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Fresh Custard recipe

Fresh Custard recipe

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  • Recipes
  • Dish type
  • Dessert
  • Dessert sauces
  • Custard

This custard is excellent with sponge pudding or with our favourite croissant bread pudding. It's pourable or spoon-able. Do not walk away while this is cooking.

70 people made this

IngredientsServes: 4

  • 250ml (8 fl oz) milk
  • 125ml (4 fl oz) double cream
  • 2 teaspoons cornflour, sifted
  • 1 tablespoon granulated sugar
  • 3 extra large egg yolks
  • 1/2 teaspoon vanilla extract

MethodPrep:15min ›Cook:15min ›Ready in:30min

  1. Stir the sugar and cornflour together in a small bowl. Measure in milk and whisk to dissolve. Heat the cream in a heavy-bottomed saucepan over moderate heat. Gradually stir in the milk mixture.
  2. Cook over moderate heat until the sauce starts to thicken and comes to the boil. Reminder: whisk constantly as this cooks. Remove from heat. In a separate bowl, beat egg yolks with a fork until smooth. Take a cupful of the hot sauce, and slowly add to the eggs, beating briskly with a small whisk as you pour.
  3. Put the saucepan back over moderate heat. Gently add the egg/sauce mixture to the saucepan, whisking constantly as you pour it into the hot sauce. Bring back to the boil, stirring constantly. Remove from heat; continue stirring, adding the vanilla extract during this time.
  4. Pour the custard into a jug and serve. If you are not serving it immediately, cover with cling film to prevent a skin from forming on it as it cools.

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Reviews & ratingsAverage global rating:(11)

Reviews in English (11)

I didint have any cream so made this without it and it was gorgeous!!!!Very quick and easy! I'll never buy instant custard again!-19 Sep 2011

Something else.I always cook my custards in the microwave. No burning on the bottom, brilliant!Cook on high for 2-5 mins depending on the volume being cooked, then cook at 70% in two minute bursts stirring in between bursts.-24 Mar 2010

I made this with extra milk instead of the cream because I didn't have any. It was really tasty and easy to make too. Very nice!-03 Mar 2013

Farm Fresh Swedish Baked Custard

Growing up on a dairy farm in Minnesota, there were always fresh eggs available from our chickens. When eggs were especially plentiful, Grandma would always make this baked custard to &quotuse them up.&quot What's nice about this recipe is that the leftover 2 egg whites are wonderful to save and freeze, for use in boiled frostings or angel food cake, so nothing is wasted. This is a very &quoteggy&quot tasting, buttercup-yellow custard, which is why you're making custard, after all. I've made it with milk, Half &amp Half and whipping cream, but always go back to &quotjust&quot milk. It keeps the dessert light and simple when a heavier milk product is used, it becomes too heavy and too much like creme brulee, not that there's anything wrong with that! LOL But, baked egg custard should taste light, sweet, and egg-rich, with you always wanting more! We eat it warm, cool, cold. We eat it plain or with Swedish Stewed Fruit served on top. Any way that we can enjoy this baked custard, we do!


Place the cream in a pan over a gentle heat and heat it to just below simmering point, stirring occasionally with a wooden spoon.

While the cream is heating, use a balloon whisk to whisk together the egg yolks, sugar and cornflour mixture and the vanilla in a medium bowl with a cloth underneath to steady it. Then, whisking the egg mixture all the time with one hand, gradually pour the hot cream into the bowl. When it's all in, immediately return the whole lot back to the saucepan using a rubber spatula.

Now back it goes on to the same gentle heat as you continue whisking until the custard is thick and smooth, which will happen as soon as it reaches simmering point. If you do overheat it and it looks grainy, don't worry, just transfer it to a jug or bowl and continue to whisk until it becomes smooth again. Pour the custard into a jug or bowl, cover the surface with clingfilm and leave to cool.

To serve it warm later, remove the clingfilm and sit the bowl over a pan of barely simmering water.

Fresh vanilla custard

Pour the milk and cream into a pan and add the vanilla and lemon rind. Bring to the boil, then turn off the heat immediately and leave to cool for 15min.

In a bowl, whisk together yolks, sugar and cornflour. Gradually whisk in cooled milk mixture, then put the bowl over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water.

Heat gently for 10min, stirring continuously until the mixture thickens and coats the back of a spoon easily. Pour into a jug and serve immediately.

Try more triple-tested custard recipes:

Prepare ahead

• Follow the recipe to the end of step 3. Pour into a jug and cover the surface with a round of greaseproof paper, then cover the jug with clingfilm and chill for up to a day.

To serve: Warm the custard in the microwave on medium for 2min, then microwave for a further 2min (based on a 900W oven).

Why is my egg custard watery?

There are many reasons why custard could turn into a watery, unusable (but not inedible) thing.

I can say that if you follow my instructions you shouldn’t run into the watery custard problem.

Here are a few reasons why egg custard might not set properly and be watery:

  1. The recipe and ratio of ingredients definitely can be the main reason.
  2. Custard made with whole eggs vs egg yolks might be more watery, because egg whites can thin it.
  3. Not using the correct amount of cornstarch may result in a egg custard that is not thick enough.
  4. Mixing the egg yolks, sugar and cornstarch too far in advance may cause the custard to become watery when cooked.
  5. The amount of milk is too much and the custard can not thicken.
  6. Not cooking the custard long enough. This homemade pastry cream needs to be cooked until thickened and it should coat the back of the spatula you are stirring it with.
  7. Bubbles should start to appear in the custard when done, make sure you stir constantly.
  8. Then you cook for 1 extra minute after you get the desired thickness, stirring constantly so it does not burn.

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Egg custard

Treat the family to this baked egg custard for a comforting dessert. Serve warm or leave to cool in the fridge overnight and enjoy with poached fruit

Next-level egg custard tart

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Custard tart with nutmeg pastry

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Ultimate crème brûlée

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Fresh Fruit and Custard Pudding Cups

I have to admit that I’m not always the best at eating breakfast. I still struggle with making sure I eat, but making these Fresh Fruit and Custard Pudding Cups ahead of time has helped me keep on track by creating two days of breakfasts with one recipe!

It’s always a plus when I get two days of breakfasts from one recipe. I get to enjoy a cup of coffee flavored with International Delight Simply Pure Coffee Creamer with a savory seasoned egg white scramble on day one and sweet pudding cups on day two.

The most important ingredient to create Fresh Fruit and Custard Pudding Cups is the creamer. I like to use vanilla flavored International Delight Simply Pure Coffee Creamer that I pick-up at Walmart in the dairy section. I like to use this creamer because Simply Pure includes only 5 simple ingredients, is already flavored, and tastes great.

Fresh Fruit and Custard Pudding Cups

The first part of creating two great breakfast meals is to start with the easiest custard pudding ever! Since International Delight Simply Pure already contains real milk, cream. and sugar, I only need to add three additional ingredients to create custard – egg yolks, salt, and cornstarch.

To start, place a strainer over a bowl and set aside. Next, separate the yolks from the egg whites and set aside. Now that the hardest part of the recipe is done, whisk together the vanilla creamer, cornstarch, and salt in a saucepan. When all the cornstarch is dissolved, add in the egg yolks and turn the heat on to a medium temperature.

Remember, don’t throw out the egg whites! Season the egg whites with your favorite spices or additives and cook it up after the pudding is done. This will be the first-day breakfast to enjoy with International Delight Simply Pure flavored coffee.

Continue to whisk the mixture until it starts to thicken – about 5 minutes. It’s important to keep the mixture moving or the bottom will burn. Lower the temperature to medium-low, switch to a spatula, and continue to mix for another 3-5 minutes.

Remove the pudding and run through the strainer. Let the pudding cool for 10 minutes. To prevent a skin from forming on the pudding, place plastic wrap onto the surface of the pudding. Let cool for another 2o minutes before placing in the refrigerator to chill for 24 hours. While the pudding is chilling, wash and prep your chosen fruits and granola.

This is the fun part – Fresh Fruit and Custard Pudding Cups assembly! Stir the chilled custard and place two spoonfuls each into the bottom of three cups. Layer with fruits, granola, and crushed cinnamon graham (optional). Repeat this step until the cups are full.

And now you’re ready to enjoy day two’s breakfast – Fresh Fruit and Custard Pudding Cups with a cup of coffee flavored with International Delight Simply Pure creamer. Enjoy!

I love that I can save time and create a savory breakfast and sweet breakfast with one recipe. If you decide you want a different flavored custard or morning coffee, International Delight Simply Pure comes in three flavors – vanilla, hazelnut, and caramel – give it a try!

What flavor International Delight Simply Pure creamer would you use in your coffee or custard?

Low-fat custard recipe

Jessica Dady April 1, 2021 10:00 am

Nutrition per portion

This low fat custard is high in flavour but low in calories.

Drizzle this delicious low-fat custard onto your pudding and enjoy guilt-free. A portion of this low-fat custard works out at only 75 calories per serving. It’s also incredibly easy to make and takes just 10 minutes to make from scratch. Swapping sugar for a sweetener and using skimmed over whole milk, considerably lowers the calorie content but still provides that great, gloopy custard taste. Serve with a classic apple crumble or stewed apples.

About the recipe

This refined-looking dessert is easy as can be, with the right recipe! Try this sooth and creamy buttermilk version to create a healthy dessert option, paired with seasonal fruit.

Chef Scott Peacock prepared his version of a buttermilk custard recipe. Said the chef: "I love egg custards it's one of my very favorite things, " Peacock said. "I was drawn to this recipe even though I knew the buttermilk would be tricky [it curdles when heated]. I followed the recipe and it had a good flavor, but it did curdle. Then I thought about an old-fashioned dessert called a blancmange. Basically, it's an egg custard without the egg instead, it's thickened with gelatin."

To avoid heating the buttermilk, he used cream to dissolve the sugar and gelatin, and then added buttermilk and creme fraiche. To further refine it, he substituted fresh lemon juice and zest for lemon extract and added a splash of vanilla. He experimented with several presentations - in teacups and wine goblets, as well as unmolded onto a plate after chilling.

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When Chowhound editors first tasted this dish at Claudine restaurant in San Francisco, we loved the combination of creamy custard served alongside a crisp salad dressed with a mustardy vinaigrette. It looks complicated, but the recipe is fairly simple: Blanched peas are blended with cream, eggs, milk, and a touch of Parmesan, then baked in a water bath until just set. Asparagus is shaved, tossed with dressing, and set atop a bed of dressed butter lettuce. Serve the custard warm or chilled alongside the salad for an elegant first course full of spring flavors.

Game plan: The pea custard can be made and chilled up to 1 day ahead.

Tips for Eggs

Eggs should keep a consistent and low temperature. This is best achieved by placing their carton in the center of your fridge. The eggs should also remain in their original packaging to avoid the absorption of strong odors.

It is wise to follow the “best by” date to determine overall freshness, but eggs can be tested by simply dropping them into a bowl of water. Older eggs will float while fresh eggs will sink. This is due to the size of their air cells, which gradually increase over time.

Cooked eggs have a refrigerator shelf life of no more than four days, while hard-boiled eggs, peeled or unpeeled, are safe to consume up to one week after they’re prepared.

The beauty of an egg is its versatility. Eggs can be cooked in a variety of ways. Here are some tips in accomplishing the four most common preparations.

Scrambled: Whip your eggs in a bowl. The consistency of your scrambled eggs is a personal preference, though it seems like the majority of breakfast connoisseurs enjoy a more runny and fluffy option. In this case, add about ¼ cup of milk for every four eggs. This will help to thin the mix. Feel free to also season with salt and pepper (or stir in cream cheese for added decadence). Grease a skillet with butter over medium heat and pour in the egg mixture. As the eggs begin to cook, begin to pull and fold the eggs with a spatula until it forms curds. Do not stir constantly. Once the egg is cooked to your liking, remove from heat and serve.

Hard-boiled: Fill a pot that covers your eggs by about two inches. Remove the eggs and bring the water to a boil. Once the water begins to boil, carefully drop in the eggs and leave them for 10-12 minutes. For easy peeling, give the eggs an immediate ice bath after the cooking time is completed. For soft-boiled eggs, follow the same process, but cut the cooking time in half.

Poached: Add a dash of vinegar to a pan filled with steadily simmering water. Crack eggs individually into a dish or small cup. With a spatula, create a gentle whirlpool in the pan. Slowly add the egg, whites first, into the water and allow to cook for three minutes. Remove the egg with a slotted spoon and immediately transfer to kitchen paper to drain the water.

Sunny Side Up/Over Easy/Medium/Hard: For each of these preparations, you are cracking an egg directly into a greased frying pan. For sunny side up, no flipping is involved. Simply allow the edges to fry until they’re golden brown. To achieve an over easy egg, flip a sunny side up egg and cook until a thin film appears over the yolk. The yolk should still be runny upon serving. An over medium egg is flipped, fried, and cooked longer until the yolk is still slightly runny. An over hard is cooked until the yolk is hard.

Eggs can easily be frozen, but instructions vary based on the egg’s physical state. As a general rule, uncooked eggs in their shells should not be frozen. They must be cracked first and have their contents frozen.

Uncooked whole eggs: The eggs must be removed from their shells, blended, and poured into containers that can seal tightly.

Uncooked egg whites: The same process as whole eggs, but you can freeze whites in ice cube trays before transferring them to an airtight container. This speeds up the thawing process and can help with measuring.

Uncooked yolks: Egg yolks alone can turn extremely gelatinous if frozen. For use in savory dishes, add ⅛ teaspoon of salt per four egg yolks. Substitute the salt for sugar for use in sweet dishes and/or desserts.

Cooked eggs: Scrambled eggs are fine to freeze, but it is advised to not freeze cooked egg whites. They become too watery and rubbery if not mixed with the yolk.

Hard-boiled eggs: As mentioned above, it is best to not freeze hard-boiled eggs because cooked whites become watery and rubbery when frozen.


  1. 1 Heat the oven to 325°F and arrange a rack in the middle. Bring 8 cups of the water to a simmer in a large saucepan over high heat keep at a simmer. Spray 6 (6-ounce) ramekins with cooking spray or coat them with vegetable oil. Arrange them 1/2 inch apart in a large roasting pan set aside.
  2. 2 Bring the remaining 1 cup of water to a boil over medium-high heat in a small saucepan. Season with salt, add the peas, and return to a boil. Reduce the heat to medium and simmer until the peas are tender, about 5 minutes.
  3. 3 Drain the peas and place in a blender. Add the remaining ingredients and blend until smooth, about 20 seconds. Place a fine-mesh strainer over a large measuring cup or a bowl with a spout. Pour in the custard, gently pushing on it with a rubber spatula to work it through the strainer. Remove the strainer and discard the solids. Evenly divide the custard among the ramekins. Tap each ramekin a few times to break any bubbles that appear on the surface.
  4. 4 Being careful not to get water inside the ramekins, add enough of the simmering water to the roasting pan so that it reaches halfway up the sides of the ramekins. Cover the pan tightly with aluminum foil. Carefully transfer the pan to the oven and bake until the outer 1 inch of each custard is set (the centers will still be slightly jiggly), about 30 to 40 minutes.
  5. 5 Using tongs, carefully transfer each ramekin to a wire rack and let cool at least 20 minutes before serving. If serving the custard chilled, let cool to room temperature, cover tightly with plastic wrap, and chill in the refrigerator for at least 1 hour and up to 1 day.

For the salad:

  1. 1 When ready to serve, place the vinegar, mustard, and egg yolk in a clean blender and blend until smooth. With the motor running, slowly drizzle in the oil and continue blending until smooth. Taste and season with salt and pepper as needed set aside.
  2. 2 Using a vegetable peeler, slice the asparagus lengthwise into thin strips and place in a medium bowl. (If you have trouble peeling the final portion of an asparagus spear, lay it on the flat wooden handle of a spatula or spoon. This will raise it just high enough to allow the peeler to move freely.) Add 2 tablespoons of the dressing to the asparagus and toss to combine set aside.
  3. 3 Place the lettuce, chives, and parsley in a large bowl and toss to combine. Add 1/4 cup of the dressing and toss to combine. Taste and season with salt and pepper as needed.
  4. 4 To serve, run a thin knife around the perimeter of the ramekins. Invert each ramekin onto a plate. Divide the lettuce mixture among the plates next to the custard. Divide the asparagus over the lettuce. Serve, passing the remaining dressing on the side.