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–+ servings
Creamy Perfect Thick Custard

Perfectionist Thick Custard

247kcal
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Prep 10 minutes
Cook 15 minutes
Total 25 minutes
Thick Custard is so versatile that it can be eaten alone or as an accompaniment. The artistry involved with so few ingredients makes this custard irresistible. Its ingredients are carefully calculated with a keto option to create a harmonic-rich flavor and creamy texture for everyday use.
Servings 4
Course Condiments
Cuisine American/British

Ingredients

Equipment

Method

  1. In a large mixing bowl, whisk the sugar and cornstarch until well combined. This will help prevent lumps in your custard.
    40 grams Golden Caster Sugar, 40 grams Cornstarch
  2. In a separate bowl, whisk the egg yolks until smooth.
    2-4 Egg Yolks, 40 grams Golden Caster Sugar
  3. Add the sugar, cornflour, and 50 ml of cold milk to the beaten egg yolks.
  4. Mix together until well combined.
  5. Heat the remaining milk in a saucepan over medium heat until it's steaming. Or, heat in the microwave for 2-3 minutes watching it all the time to prevent the milk from boiling over.
    400 ml Full-Fat Milk
  6. Gradually add a small amount of the warmed milk to the egg yolks while whisking constantly. This process is called tempering and helps to gradually raise the temperature of the egg yolks without scrambling them.
    Note: Avoid adding all the milk if you want a thicker custard. A good guideline for thick custard is to add around 400 ml of milk.
  7. Keep adding the milk until everything is well combined.
  8. Put the mix into a saucepan. Continue cooking the custard mixture over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula. Cook the mixture until it thickens and coats the back of the spoon. You can test this by running your finger across the back of the coated spoon; if the line holds its shape, the custard is ready. This should take about 8-10 minutes.
    Microwave: Pour into a bowl and heat in the microwave for 1-2 minutes or until it has thickened. Stir it periodically to prevent lumps and check thickness.
  9. If 400 ml produces too thick custard, you can whisk in more milk or for a festive treat add creamy liqueur. Do not use more than 100ml extra.
    100 grams Disaronno Velvet Amaretto White Cream Liqueur
  10. Stir in the vanilla - optional.
    1 tsp Vanilla Extract
  11. To ensure a smooth and lump-free custard, strain it through a fine-mesh sieve into a clean bowl or use a hand blender. This step will remove any bits of cooked egg or lumps that may have formed.
  12. Serve hot or allow the custard to cool slightly at room temperature, then cover it with plastic wrap, making sure it touches the custard's surface. This prevents skin from forming. Refrigerate the custard until completely chilled. It will continue to thicken as it cools.
  13. Serve and enjoy!

Nutrition

Calories247kcalCarbohydrates32gProtein5gFat6gSaturated Fat3gPolyunsaturated Fat1gMonounsaturated Fat2gCholesterol110mgSodium47mgPotassium174mgFiber0.1gSugar23gVitamin A297IUCalcium139mgIron0.3mg

Video

Notes

Here are some top tips to help you succeed in making custard like a pro:
  1. Start with fresh, high-quality ingredients, such as fresh eggs, full-fat milk, and pure vanilla extract. These can greatly impact the flavor and texture of your custard.
  2. Preparation is key to a successful custard. Mixing the sugar, vanilla, egg yolks, cornstarch, and a little cold milk ensures that your custard will not turn out lumpy.
  3. Add up to 100ml of milk or creamy liqueur to make a thinner custard.
    Straining or blending the custard after cooking is essential to remove any coagulated egg bits or lumps that might have formed during cooking. This step contributes to a silky-smooth texture.
  4. Cornstarch acts as a stabilizer and thickening agent. Create a cornstarch slurry by mixing it with a small amount of milk before adding it to the egg yolks. This step helps prevent clumping and ensures even distribution of the thickening agent.
  5. Stirring constantly with a heat-resistant whisk helps distribute heat evenly and prevents the custard from sticking to the bottom of the pan.
    Never allow the custard to come to a full boil. Once it thickens, reduce the heat to prevent overcooking, burning, and curdling.
  6. Cooking time can vary depending on your desired thickness. Generally, custard should be cooked until it coats the back of a spoon and holds a distinct line when you run your finger through it.
  7. After cooking, let the custard cool slightly before transferring it to the refrigerator. Cover it with plastic wrap to prevent skin from forming on the surface.
  8. The custard will continue to thicken as it cools in the refrigerator. To achieve the perfect thickness and consistency, allow it to chill for a few hours or, ideally, overnight.
  9. Custard flavors can deepen and develop over time, so allowing it to rest in the refrigerator can enhance its taste.
  10. Removing refined sugar reduces the carbohydrates to 14g per serving. Check out our recommended sugar substitutes.
  11. Flavor: Combine a tablespoon of cocoa powder with the cornflour to make a chocolate custard. It's the perfect treat for kids and adults alike.
  12. Dairy-Free: Use milk alternatives such as almond milk, soy milk, oat milk, coconut milk, or rice milk. Make sure to choose a creamy milk alternative because thinner milk will make the custard watery.

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