Name: Egg custard recipe
Prep time: 5 min
Cook time: 5 min
Yield: 4
Cuisine: British
Ingredients: 4 large British Lion egg yolks - Feel free to use more or less depending on how much you want to make.; ½ teaspoon vanilla extract – To enhance the flavours.; 4 spoonfuls of sugar – Just enough sweetness without going overboard.; 200 ml of whole milk – Light and creamy, this forms the base of the mixture.; 200 ml of cream – Adds just the right amount of richness to the custard without it being too heavy.; 2 cups of mixed raspberries, strawberries, and blueberries – Served on top of the custard for a juicy, colourful contrast.

Egg custard is one of those desserts that feels like a big, warm hug. It’s silky smooth, just sweet enough, and so comforting. The best part? You probably have all the ingredients sitting in your kitchen right now.

Serve it up with fresh strawberries, raspberries, and blueberries for a pop of colour and flavour — every spoonful feels like a little moment of happiness.

Serves: 4
Prep: 5 mins
Cook: 5 mins

Video: How to make egg custard

Anna Stanford shows us how to make egg custard.

Ingredients

4 large British Lion egg yolks - Feel free to use more or less depending on how much you want to make.
½ teaspoon vanilla extract – To enhance the flavours.
4 spoonfuls of sugar – Just enough sweetness without going overboard.
200 ml of whole milk – Light and creamy, this forms the base of the mixture.
200 ml of cream – Adds just the right amount of richness to the custard without it being too heavy.
2 cups of mixed raspberries, strawberries, and blueberries – Served on top of the custard for a juicy, colourful contrast.

Recipe method steps - egg custard

Whisk the eggs, sugar, and vanilla extract together in a medium sized bowl until it reaches a smooth, uniform texture. The mixture should look creamy and be slightly thick, with no visible signs of raw egg yolk.

Combine the milk and cream in a medium sized saucepan and slowly bring to a simmer. Once you see bubbles start forming at the edges, that’s when you should move on. Be very careful and don’t let it boil.

Slowly pour the milk and cream onto the egg mixture, stirring gently throughout. This gradually warms the eggs so that they don’t curdle immediately. Continue to stir until all the ingredients are evenly combined.

Use a nylon sleeve to strain the mixture back into the saucepan. This ensures that your custard is a smooth, velvety texture by catching any tiny bits of cooked egg or unmixed ingredients.

Place the plan on the lowest heat and cook, stirring constantly, until the custard becomes thick enough to coat the back of the spoon. Don’t rush it! Slow and steady gives you that perfect texture.

Pour the custard into bowls and top each bowl with fresh blueberries, strawberries, and raspberries. Enjoy!

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Alternative ingredients

Cream – Pouring cream or a dollop of whipped cream is lovely, rich and indulgent.

With warm apple pie or crumble – A classic combo that is comforting, sweet, and creamy. You can either pour the custard over the pie or serve it as a side.

Sprinkled with cinnamon or nutmeg – Adds warmth and spice – perfect for autumn or Christmas vibes.

Diet flexibility

Keto – Instead of using sugar, use a keto-friendly sweetener. Remember that these sweeteners are much stronger than sugar, so use less!

Dairy free – Substitute the whole milk with almond milk or oat milk. Still delicious, but they can be slightly thinner.

Gluten free – Great news, this recipe is already gluten free! Just make sure to watch the toppings if you do stray from this recipe.

Meal occasions

Dessert

It’s an extremely indulgent dessert that doesn’t feel too heavy. Whether it’s warm or chilled, it’s a classic that never fails to hit the spot.

Late night snack

When I’m up late at night reading or watching something, I like to sneak a little bit of chilled custard from the fridge. It’s a delicious, comforting treat just for me.

Common mistakes

Curdling egg – This usually happens when you add the milk mixture too fast. Always slowly add the egg mixture and constantly stir to ensure a velvety, smooth texture.

Overheating – Always make sure that you’re stirring the custard over low heat. Anything higher could cause overheating, which can cause your eggs to scramble. Remember, patience is key!

About the recipe author

Anna Stanford is a home cook, mum of three, and the creator of Anna’s Family Kitchen, as well as supporting recipe development and content creation for British Lion eggs.

More dessert recipes

Whether you’re looking to bake a birthday cake, or rustle up a last minute dessert, take a look and try out our range of desserts and baking recipes which includes puddings, cakes and deliciously unique creations.

See also - more recipes by Anna:

Air fryer fried eggs
Egg fried rice
Egg mayonnaise
Microwave poached eggs