4 Ways to Make Custard Cream

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4 Ways to Make Custard Cream
4 Ways to Make Custard Cream

Custard is a mixture of cream and egg yolk. Even though it is mostly used for savory desserts, it can also be used as a base for savory foods such as quiche. In certain places you can buy custard, but making it yourself will result in a tastier pastry, and will allow you to experiment with different recipes. If you want to learn how to make this cream, just follow these steps.


simple costard

  • 4 egg yolks
  • 3 tablespoons of cornstarch
  • 3 cups (700ml) of milk
  • ½ teaspoon of salt (optional)
  • ½ cup (100g) of sugar
  • 2 tablespoons of butter
  • Vanilla essence

Low Fat Custard

  • 1 liter of skimmed milk
  • 1 vanilla pod, cut lengthwise
  • 1 tablespoon of unrefined sugar
  • 1 tablespoon of corn flour
  • 2 medium egg yolks
  • handful of chopped strawberries

roasted custard

  • 2 eggs
  • 2 cups of milk
  • ⅓ cup of sugar
  • ¼ teaspoon of salt
  • Pinch of cinnamon powder
  • Pinch of nutmeg powder

Caramel Custard

  • 1 ½ cup sugar, divided
  • 6 eggs
  • 3 cups of milk
  • 2 teaspoons of vanilla essence


Method 1 of 4: Simple Custard

Make Custard Step 1

Step 1. In a saucepan, combine all ingredients except for egg yolks

Mix 3 cups milk, 3 tablespoons cornstarch, ½ teaspoon salt, ½ cup (100g) sugar, 1 tablespoon butter, and a pinch of vanilla extract in the pan. Mix ingredients until smooth.

Make Custard Step 2

Step 2. Heat the mixture over medium heat

Heat ingredients to a boil, then remove from stove.

Make Custard Step 3

Step 3. In a medium-sized bowl, beat egg yolks

Beat the 4 egg yolks together until they turn pale. This should take approximately 1 minute.

Make Custard Step 4

Step 4. Pour the cream into the yolks

Pour the cream into the yolk and continue beating while you do this. This will gently heat the yolks without cooking them.

Make Custard Step 5

Step 5. Put the mixture back in the pan and heat over medium heat

Stir without stopping using a wooden spoon while the mixture heats up. Take care to pass the wooden spoon on the bottom of the pan so that the cream doesn't stick. Cook until the cream thickens as desired. Don't let the cream boil - this will curdle it and leave you with a lumpy mixture.

Make Custard Step 6

Step 6. Allow the cream to thicken

Wait at least five minutes for the cream ingredients to thicken a bit.

Make Custard Step 7

Step 7. Serve

Sprinkle a dash of cinnamon and a handful of fruit over the custard custard and enjoy this rich, creamy dessert.

Method 2 of 4: Low Fat Custard

Make Custard Step 8

Step 1. In a heavy saucepan, pour all the milk except 2 tbsp

Make Custard Step 9

Step 2. Divide 1 vanilla pod in half, lengthwise

Remove the seeds from the inside and add the pods and seeds to the milk.

Make Custard Step 10

Step 3. Heat the milk

Make Custard Step 11

Step 4. In a medium-sized bowl, combine sugar and cornflour

Mix together 1 tablespoon unrefined sugar and 1 tablespoon cornmeal until you have completely combined the ingredients.

Make Custard Step 12

Step 5. Add 2 tablespoons of milk and 2 egg yolks to the mixture

Stir ingredients together until there are no more lumps.

Make Custard Step 13

Step 6. Remove the vanilla pod from the milk

Make Custard Step 14

Step 7. Pour the boiled milk into the egg mixture, beating the ingredients together as you do this

Make Custard Step 15

Step 8. Return ingredients to pan and continue beating over medium heat

Do this until the cream thickens and boils.

Make Custard Step 16

Step 9. Serve

If there are pieces of vanilla pods or lumps in the custard, pour it into a colander before serving. If not, just serve alone or with a handful of chopped strawberries on top.

Method 3 of 4: Roasted Custard

Make Custard Step 17

Step 1. Preheat the oven to 176ºC

Make Custard Step 18

Step 2. In a small bowl, beat eggs, milk, sugar and salt

In a small bowl, beat together 2 eggs, 2 cups milk, ⅓ cup sugar and 1 tablespoon salt until ingredients are completely mixed.

Make Custard Step 19

Step 3. Pour ingredients into 4 ungreased 236 ml pans

Sprinkle with a pinch of powdered cinnamon and a pinch of nutmeg.

Make Custard Step 20

Step 4. Place the cream pans on a 33x22 size baking dish

Pour hot water into the pan until reaching 1.90 cm.

Make Custard Step 21

Step 5. Bake the pans uncovered for 50-55 minutes

Bake until a knife inserted in the center of the cream comes out clean. Remove the molds and let it cool when ready.

Make Custard Step 22

Step 6. Serve

Enjoy this hot roast custard, or cool for an hour.

Method 4 of 4: Caramel Custard

Make Custard Step 23

Step 1. Preheat the oven to 176ºC

Make Custard Step 24

Step 2. Cook and stir, in a medium-sized saucepan, ¾ cup of sugar over medium heat

Heat the sugar until it is melted and golden – be careful not to burn it.

Make Custard Step 25

Step 3. Pour the melted sugar into 177, 5ml pans

Tilt the pan to coat the entire base of the pan. Let the melted sugar rest in the pans for 10 minutes.

Make Custard Step 26

Step 4. In a large bowl, beat eggs, milk, vanilla essence and remaining sugar

Beat together 6 eggs, 3 cups milk and ¾ cup sugar until ingredients are mixed but not frothy.

Make Custard Step 27

Step 5. Pour caramelized sugar into the mixture

Make Custard Step 28

Step 6. Place the pans on two 20 cm square baking pans

Pour 2.5 inches of boiled water into the pans.

Make Custard Step 29

Step 7. Bake the pans for 40-45 minutes

Bake until a knife or toothpick inserted in the center of the cream comes out clean. Remove cream pans from baking sheets and allow to cool.

Make Custard Step 30

Step 8. Serve

Enjoy this caramel custard while it's hot or cool for a few hours before eating.

Make Custard Intro

Step 9. Ready


The custard forms a skin while cooking because of the water that evaporates from the surface. This can be avoided by covering the pan with a lid or beating a light foam on the surface of the cream. However, some people find the custard skin delicious


  • Again, don't let the custard boil.
  • Make sure the custard is hot enough for the eggs to be well cooked.

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