Perfect Thick Custard
The good news is this delicious thick custard recipe is vegetarian, gluten-free, and nut-free. With some substitutions, it could also be keto and sugar-free.
Making custard involves a delicate balance of ingredients, heat, and technique to produce a smooth, creamy texture that melts in your mouth. It’s cheap and cheerful, and with a little liqueur added, it can quickly become an indulgent treat. Here, we provide a step-by-step guide to help you easily achieve a luscious, creamy dessert that everyone will love.
Custard is often considered delicious and satisfying, probably due to our childhood experiences. Many people associate custard with comforting memories of childhood treats. As children, we grew up eating it on a weekly basis so it’s very familiar to us. It is made with only five ingredients, all contributing to its rich, creamy texture and decadent flavor.
What’s To Love?
💕 Custard has a velvety consistency that is both comforting and indulgent.
💕 It’s quick to prepare, and no oven is required.
💕 Overall, the combination of its creamy texture, rich flavor, and not-so-sweet make custard an irresistible and cherished dessert for many people.
💕 Custard strikes a perfect balance of sweetness, enhancing the overall taste without overpowering other ingredients or flavors.
💕 It doesn’t require any complex cooking skills or hard-to-find ingredients.
💕 It tastes as good as it looks, making it an excellent dessert for almost any occasion.
Have you already tried our Thick Custard? If so, let us know how it was…we can’t wait to hear all about it!
Let’s Talk Ingredients
We know it’s convenient to buy ready-made custard, but making your own offers many benefits, such as knowing what ingredients are in it and controlling its flavor and thickness level. With so few ingredients, you have nothing to lose trying.
- Milk — use dairy whole milk because it produces a thick, creamy consistency.
- Eggs — use medium to large eggs at room temperature.
- Sugar — sweetness is a matter of taste; we only add 40g of cane sugar to prevent it from becoming excessively sweet.
- Vanilla — use Nielsen Massey, which is made with real vanilla beans and alcohol. The vanilla is quite potent and adds a beautiful richness to desserts.
- Cornstarch — we use only a small amount; it is needed to thicken the custard.
- Liqueur — add a creamy liqueur or extra milk if the custard is too thick after cooking it – optional.
For more detailed ingredients, see the recipe card.
Customizations
Thick custard is made from dairy, eggs, sugar, thickener, and vanilla. This means it contains common allergens for some people. Here are some foodie alternatives should you want to make some changes:
- Milk — use dairy-free 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.
- Vanilla — if you prefer a non-alcohol base, use vanilla flavoring or omit it completely.
- Cornstarch — use arrowroot powder or agar-agar.
Looking for something slightly different? Combine a tablespoon of cocoa powder with the cornflour to make a chocolate custard. It’s the perfect treat for kids and adults alike.
When substituting ingredients, it’s essential to remember that the custard’s taste, texture, and overall result might differ from traditional custard, particularly if you’re substituting a few ingredients.
If you have made the Thick Custard with any customizations, we’d love to hear about it; please message us in the comments.
Best Sugar-Substitutes
Here is a list of sugar substitutes for the thick custard that have zero impact on blood sugar. Removing refined sugar and the optional liqueur reduces the carbohydrates to 12g per serving.
▶︎ Erythritol — ensure you buy free from GMO. Use equal amounts.
▶︎ Xylitol — ensure you buy free from GMOs, which originates from birch trees. Use equal amounts.
▶︎ Swerve — the ingredients are erythritol, oligosaccharides, and natural flavors. Use equal amounts.
▶︎ Pure Via Stevia Liquid Drops — the ingredients are pure stevia. Follow the manufacturer’s recommendation for the amount to use.
▶︎ Yummy Sweet Sweetener — the ingredients are cyclamate, saccharin, acesulfame-k, and sucralose. It is an ideal substitute if you’re allergic to xylitol and erythritol or don’t like the taste of stevia. Use 4-5 scoops, but taste before cooking.
▶︎ Allulose — is a rare sugar naturally found in fruits, figs, etc. We feel it can leave a slightly bitter aftertaste. Use equal amounts.
NOTE: The best combinations for Thick Custard are any of the above; they all work great.
Please let us know in the comments what sugar substitute you used and how much. This will help other super cooks.
Instructions – Overview
Thick Custard is easy to make and is even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
▶︎ In a large mixing bowl, whisk together the sugar and cornstarch. In a separate bowl, whisk the egg yolks until smooth or add straight to the cornstarch mixture but mix well. Gradually add 60 ml of cold milk, mixing until combined.
▶︎ 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. Then, gradually add a small amount of the warmed milk to the egg yolk mix, whisking constantly. Keep adding the milk until everything is well combined.
▶︎ Put the mixture into a saucepan. Continue cooking the custard mixture over medium-low heat, stirring constantly with a wooden spoon or heat-resistant spatula; the custard should coat thicken and be able to coat the spoon without sliding off. Or 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.
▶︎ If you prefer a thinner custard, add up to 100ml of milk. For a festive treat, add some creamy liqueur. We love to add Disaronno Velvet Amaretto White Cream Liqueur. If you see lumps, strain the mixture through a fine-mesh sieve into a clean bowl or use a stick blender. Or, do it as a matter of precaution. Then, stir in the vanilla extract before serving.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Thick Custard? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Saucepan – to cook the custard.
- Mixing Bowl – to combine the sugar, cornstarch, and yolks.
- Hand Mixer – to whisk the ingredients together.
- Sieve or a Stick Blender to remove any lumps in the custard.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
- Egg Separator – to separate the whites from the yolks.
If you love those gadgets for this recipe, then you’ll love these beautiful saucepans for making your thick custard. They’re our go-to for many of our recipes, and we think every budding chef needs them.
Induction-ready Stellar Stainless Steel Pans have a thick ‘hot-forged’ base, even heat distribution, the highest quality 18/10 stainless steel, high straight sides, premium stainless steel cast handles, oven-safe handles, time-saving internal measuring guides, dishwasher safe, oven safe up to 240°C, and a lifetime guarantee.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
Custard is frequently eaten as a standalone dessert, but can easily be paired. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Fresh, cooked, or preserved fruits beautifully complement custard. Some popular choices include berries (strawberries, raspberries, and blueberries), poached pears, sautéed apples, peaches, bananas, and tropical fruits like mango and pineapple.
▶︎ Custard ice cream is also an option; pop the cooled custard in a lolly pop mold, freeze, and enjoy.
▶︎ Why not try our Plum Apple Jam? Adding a dollop is very delicious.
▶︎ Crumbled cookies, such as Graham crackers, biscotti, or shortbread, can be sprinkled over custard to add texture and flavor.
▶︎ Combine custard with fruit crisps or crumbles for a satisfying contrast between creamy and crunchy textures.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out our Thick Custard!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
Perfectionist Thick Custard
Ingredients
- 400 ml Full-Fat Milk
- 40 grams Golden Caster Sugar
- 2-4 Egg Yolks depending on how yellow you prefer it
- 40 grams Cornstarch cornflour
- 1 tsp Vanilla Extract
- 100 grams Disaronno Velvet Amaretto White Cream Liqueur or full-fat milk
Method
- 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
- In a separate bowl, whisk the egg yolks until smooth.2-4 Egg Yolks, 40 grams Golden Caster Sugar
- Add the sugar, cornflour, and 50 ml of cold milk to the beaten egg yolks.
- Mix together until well combined.
- 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
- 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. - Keep adding the milk until everything is well combined.
- 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.
- 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
- Stir in the vanilla – optional.1 tsp Vanilla Extract
- 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.
- 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.
- Serve and enjoy!
Nutrition
Notes
- 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.
- 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.
- 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. - 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.
- 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. - 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.
- 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.
- 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.
- Custard flavors can deepen and develop over time, so allowing it to rest in the refrigerator can enhance its taste.
- Removing refined sugar reduces the carbohydrates to 14g per serving. Check out our recommended sugar substitutes.
- 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.
- 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.
Private Notes
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Custard every time.
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For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
This custard is absolutely gorgeous, I did sieve mine before serving and the added liqueur was perfect.
Hi Jeff it’s always good to sieve custard or even blend it before serving to remove any eggy lumps. We’re glad you loved it.