Basic Stove-Top Custard

  • Serves: Serves 12
  • Views: 50230
  • Comments: 8

Boiled custard
Custard and photo by sugarpie © Sarah Phillips

I simply love custard. This makes an excellent recipe.

4 tablespoons sugar
2 tablespoons cornstarch
2 large egg yolks
2 cups milk
1 teaspoon vanilla extract

Mix together sugar and cornstarch in a large saucepan. Add egg yolks and whisk to combine; then gradually whisk in milk.
Cook over medium-low heat, stirring constantly, until custard thickens to the consistency of thick cream, about 25 minutes.

If the custard has lumps, strain through a fine mesh strainer.
Transfer to a large bowl, and add vanilla.

Cover surface of custard with plastic wrap to prevent a skim from forming.
Refrigerate until completely chilled, about 2 hours.

Custard must be kept refrigerated where it will keep for about 3 days or more. It does not freeze well.

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