Egg custard recipe

Egg custard recipe
  • Serves: 4
  • Prep: 5 mins
  • Cook: 5 mins

Egg custard is a classic. This recipe for egg custard delivers a dish with a creamy texture and delicate flavour. It's versatile enough to be enjoyed on its own or as a complement to a variety of desserts, such as a warm apple pie. 


  • 300ml (1/2 pint) milk
  • 300ml (1/2 pint) single cream
  • 4 large British Lion egg yolks
  • 4 tablespoons caster sugar
  • 1/2 teaspoon vanilla essence


  1. Put the milk and cream in medium heavy-based pan and slowly bring to the boil. In a large bowl, beat the egg yolks, sugar and vanilla together until creamy.
  2. Pour the hot milk and cream on to the egg yolks and stir well. Rinse out the saucepan. Strain through a nylon sieve back into the saucepan.
  3. Place the pan on the lowest heat and cook, stirring constantly, until the custard thickens enough to coat the back of a spoon and has the consistency of single cream. Pour into a warm jug and serve with hot puddings.

Cooks tips

For a smooth and velvety egg custard, always temper the egg yolks by gradually adding the hot milk mixture. This prevents the eggs from curdling and ensures a uniformly creamy texture. Also, cooking the custard over a low heat and stirring constantly is crucial to avoid overheating, which can cause the eggs to scramble. Patience is key to achieving the ideal consistency and richness in your egg custard.

Egg custard can be elevated with the right accompaniments. Fresh fruits like berries or poached pears add a refreshing contrast, while a sprinkle of nutmeg or cinnamon complements its creamy texture. For a more indulgent experience, serve it alongside a warm apple pie or a rich chocolate tart. The contrasting textures and flavours make for a truly decadent dining experience.

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