Egg Custard Recipe

This egg custard recipe is a never fail. Seasoned cooks may (like I did when I first made it) question the method and wonder if it will actually work, but it always produces a smooth creamy result.

And, as a bonus, there is no double boiler or straining through a sieve which will save you time, and washing up!

Egg Custard Recipe Ingredients

  • 3 tbsp cornflour
  • 2 eggs
  • 300ml carton pure cream
  • 500ml milk (I prefer full cream as it gives a creamier flavour)
  • 3 tbsp caster sugar
  • 1 tsp vanilla essence/extract

Egg Custard Recipe Method

Whisk the eggs and cornflour together in a medium sized saucepan until smooth (you don’t want any lumps), then whisk in the cream and milk. Bring mixture to a boil over medium heat, whisking often (don’t take your eye off it!). This should take around 5 minutes or so.

Once it comes to a boil the mixture will start to thicken. Keep whisking and allow to thicken until desired consistency has been reached. I prefer custard to be the same consistency as double cream.

Remove from the heat and whisk in sugar and vanilla. You can serve immediately, or if you want to cool it down a little, remove the whisk and press cling wrap onto the surface of the custard (so none of the custard is exposed to air). This will prevent a thick skin from forming as the custard cools.

Custard Cream Recipe

You can use the above recipe as a base for an easy custard cream to fill shortcrust pie shells. Ensure that you cook the custard until it is quite thick, and then cover with cling wrap as outlined above and allow to cool completely.

In a medium sized bowl, whisk 200ml of pure cream until thick, and then gently stir through the custard until combined. Refridgerate the custard cream until needed.