Here’s a short and sweet post with a simple four-step recipe for homemade egg custard. Why? Because our post about Muscle Nation’s Protein Custard triggered a bunch of questions about how their packaged powder compares to the real thing. Rather than just let people know how many calories there are in homemade custard (its 172 per 100g), we thought we’d share a favourite recipe! It’s custard the way Nonna made it:
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 teaspoon sugar
- 1 tablespoon cornflour
- 4 egg yolks
Egg Custard Recipe Method
Custard can be tricky to get right, because if your temperature is too high, the egg will curdle. You must keep the heat below 80 degrees Celsius! You don’t need to use a double-boiler, but if you have one you won’t need to be as careful as with the saucepan.
Put the milk in a saucepan, add the vanilla extract and heat to just below the boiling point. Lower the heat all the way down so that the milk mixture stays hot but does not boil.
In a bowl, whisk the egg yolks (yolks only), sugar, and cornflour until thoroughly combined.
Whisk the egg mixture into the (hot, not boiling) milk mixture.
Slow your whisk down to a stir and wait for the mixture to thicken. When it is thick enough to coat the back of a spoon, turn the heat off. You’ve just made custard!
Serve your Simple Vanilla Egg Custard!
You can serve your wholesome, simple, stovetop vanilla egg custard straight away or cool it for later. It will keep in the fridge for a couple of days. You can tweak this egg custard recipe with a little imagination. For example, you can use cow milk substitutes like soy milk, goat milk, or even almond milk. For a more indulgent custard, add a teaspoon of butter!