This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
This is my own alteration of a few different recipes. Not too rich or too sweet as many egg custards can be. Can be served warm immediately or cold.
After eating this custard, I would like to tell you that if you follow the directions PROPERLY, it will NOT have an offputting consistency. Even if you are the worst cook ever, which I classify myself as. I will definitely use this recipe again.Read More
After eating this custard, I would like to tell you that if you follow the directions PROPERLY, it will NOT have an offputting consistency. Even if you are the worst cook ever, which I classify myself as. I will definitely use this recipe again.
Hello! If your custard has a weird texture, it is because you added too much warm milk into the eggs too soon. Because of the hotness, the eggs will cook. You need to add the warm milk gradually to avoid scrambling whilst raising the temperature.
Perfect and so easy to make! I made mine with 2 extra tablespoons of sugar added and then when it was cooked (mine took more like 20 minutes to coat the back of a spoon) I ladled into custard dessert cups, put in fridge for 4 hours then sprinkled with a bit of cinnamon just before serving. It made 7 one-cup servings. I found the grandsons and son-in-law raiding the leftover just before bedtime. I will be making this again and again. Thanks for such a great recipe!
I used 5c 2% milk instead of whole milk, 2tbs butter, I didn't have any vanilla so I didn't use any. Don't miss it. I used 4 eggs+4 yolks. I used almost a full cup of sugar. My boyfriend likes his sweets. I used 4tbs of corn starch After it was ready I added 3 smashed banana's & 5 banana's sliced into pieces. It's my first time EVER making a custard. Delicious
Perfect. I made 1/4 of the recipe for two servings as a topping for apple crumble (aka apple crisp), the way my Irish mum used to make. Much better but quite like Birds brand English custard.
Did not care for it at all. Wanted to try a different recipe for custard. Waste of time and ingredients. 0 stars if I could give it that.
I have made this recipe twice. Both times it came out great. I used it in cakes for a filling, and had no complaints. Also sweetened it up a bit. Easy and tasty.
I needed a not-too-sweet custard for a trifle I am making - so this was great! When I realized I only had fat-free milk - I used 3 cups of fat-free milk and 1 cup of half and half - still came out great! Thanks!
I made the recipe exactly as written plus two tablespoons sugar, and we loved it. It was great plain, but I made a trifle that included pound cake, this custard, cool whip and fresh strawberries and blueberries. It was a huge hit. The custard tasted like creme brulee to me, minus the crispy top layer. Really yummy and easy to make. A delicious stand alone.
Absolutely delicious and so easy and quick to make!
WOW this stuff is the bomb. I needed something delicious to serve my cousin and her family that I haven't seen in years; for a light brunch. At first I wanted to do a quick fruit salad but the peaches and apricots were so dear I could only afford 1 peach and 2 apricots and a small box of strawberries. I cut them up and saw there was not enough for 6 people. I truned the allrecipes for something to expand the amount and found this custard. I made a half amount and after it cooled folded in the fruit. I served it in wine glasses and it was the best treat ever.
It looked okay however the consistency and colour were offputting. It tasted like scrambled eggs. Should have read the reviews! Waste of money, time, and ingredients. Please try any other recipe but this.
I did half the recipe (2c milk/2eggs etc.) Turned out good I decided to make it a bit sweeter as well. I accidentally cooked it too long and it had a curdled/lumpy texture but that was easily fixed with a hand blender. The hand blender also whipped some air into the custard which made it fluffy but took away the thickness of regular custard. Would use this recipe again but next time will be a bit more patient with the cooking process.
One of the easier recipes for custard. I tempered the egg well but still the texture wasn't what I wanted. I will try it again.
I used half the recipe as it’s only 2 of us It’s perfect! Thank U
Absolutely stunning, it’s my all time favourite. This has to be my 3rd time making it. My boyfriend has made it for years! Absolutely gorgeous!
It tasted like a bad egg pudding. Nobody liked it.
easy to make and my husband loves it!
It was really easy to make, taste like regular custard from a box or the powder form! I'm super impressed thank you for a lovely recipe 😁😁
This worked very well with spenda using the same amount and 2%.milk. Even better after a day or 2 in the fridge. This is specially great for people who don't like to wait like me:) thank you for this awesome recipe
One last follow up , so found a sugar alternative Whole Earth and its sugar free and used 1 cup with 2% except one additional flat table spoon of cornstarch to thicken the custard a lil more and I got to say for a quick recipe taste like as it was a baked dish. Thanks again
It is delicious and very easy to make. Normally I just use egg yolks, but I needed a quick recipe so I tried this one even though it uses whole eggs. I followed the directions exactly and it turned out great. Tip - pour in the egg mixture in a very thin stream to start or pour a very small amount of the warm milk into the eggs to equalize the temp, then slowly add the eggs to the hot milk. Also, if you get a few little lumps, take it off the heat and push it through a strainer. I also made this with double sugar for a sweeter custard to use in the trifle in the pic. It was perfect!
This custard tastes really good, but it does NOT cook in 5-10 minutes. We're 30 minutes in and it's barely starting to thicken
I found the recipe easy to follow. I was multitasking at the time and it went a bit over but thats why you should always have extra milk left in fridge. A couple of table spoons of that and 2 tablespoons of brandy and it was the most deliciously yummy custard I have ever made. Never using packet custard again.
I made this recipe EXACTLY as provided. The result was phenomenal! My wife likes less sweet, for her it was perfect as is. I topped with cinnamon-sugar to satisfy my sweet-tooth. I also saved out a small amount and added orange flavoring. Awesome!
Very easy to make. Enjoyed the taste
Loved it, very easy and it came out smooth as silk! I only made 1/4 of the recipe as…. if I made more I’d eat more!!
It was my first time making custard and this recipe was so easy to follow. The custard turned out great! I put a little bit more sugar and instead of vanilla extract (I didn't have any) I put cinnamon. Amazing! Thank you!
Added sugar. Delicious. Old time favorite.
My family loves this recipe and asked for more. I made a half batch for a quick and simple dessert the other night. I may have been a little heavy on the vanilla, but otherwise followed the recipe. It was a lot of whisking, but worth it. I had mine warm, while the others waited for their bowl to cool down in the fridge.
This was awesome! Although I did use only the egg yolks instead of the whole egg. It helps keep it from being lumpy.
Soooo good. Top it with bananas and graham cracker crumbs and caramel, and it's like banana cream pie in a bowl!
i've made tons of custards in my life but i couldn't locate any other of my recipes so I looked up on that I could use quick. No matter how much spice and vanilla I added it never got rid of that bad egg smell. Also it never thickened at all... overall a really bad recipe if you are have made a good custard before
It was great. Quick easy and delicious.
I made two. One for me. LOL Glad I did. This is a nice summer custard. It is not to sweet and not heavy. If you follow the directions given you too will want to save one for yourself too. I have gluten free friends so addrd crumbled Tates Coconut
cookie for a little crunch. Thank you and enjoy
I followed the directions and it took about 10 minutes to thicken and it is so creamy and perfect flavor. Not too sweet, it's perfect.
Awesome and very easy recipe. I've always put off making homemade custard because I thought it would be difficult. I used the recommended amount of sugar but found it too sweet. I will use less next time. It was very creamy and delicious. My partner, who does not like sweets, really loved it. Mix the egg/cornstarch in very slowly and keep stirring the whole time. It was very smooth that way.
The author did state it wasn't as rich or sweet as other recipes and I agree. If you are looking for a rich tasting custard this isn't the recipe you want. I followed the directions exactly and found it to be bland. The consistency was fine, but it was very pale, milky colored rather than a yellow or golden color. I added more sugar and vanilla but I think the problem might be too much corn starch and maybe adding a couple egg yolks in addition to the recipes eggs would have helped. I will try it again using more yolks and a little less corn starch. I like the idea of using milk rather than heavy cream. My son liked it very much, but he didn't have anything to compare it too.
It was delicious. Added fresh papaya in the dish and it was a winner. Easy to make and it's good for elderly having dental issues.
Delicious I also added decaf Earl gray tea bags to make London fog custard! Amazing
It took a while too cook which kinda sucked because I have a really sore ankle but totally worth it, all I would say is its a little clumpy but I think I know why. Please follow the directions under the ingredients unlike me who threw every thing in a pot and stirred it. Made it clumpy but the clumps tasted fine so I dont really care 4.5 / 5
The recipe itself is pretty good. Not too sweet at all which i like. Although, in order to ensure that the custard does not clump up, its better to add 1 cup of the hot milk to the egg mix first before adding the egg mix to the hot milk. This will prevent the eggs from scrambling. Also, you can also prevent clumpy custard by not over mixing the custard once it starts to thicken, only gently stir it once it thickens. Cornstarch will clump together if it is agitated after it starts to thicken. Keeping these steps in mind should yield a smooth custard.
Very easy and very good. When I make dishes like this I always add a little of the hot liquid to the egg mixture first, to temper the eggs, before adding to the final step. Never a "scrambled egg" in my custard. I did add nutmeg to the milk and sprinkled more on top when done. Good for what ails you and when you don't feel like eating. Also a good way to add a little protein to a picky eaters diet. Will do this again many times before my life is over.
It was good but a touch too sweet 4 me
Simple and nice. Just a good custard.
Husband loved it. He said it tastes like store bought vanilla pudding.
This is delicious. I will definitely make this again!
Used some milk whey instead of all milk, came out a bit grainy, but good flavor. Used it for filling in donuts.
This recipe comes out thin and has no flavor. I took this off the stove when it was very thick and it has continued to get thinner as it sat.
as it thickened it did go lumpy so I used my stick mix for a few brief seconds & problem solved.
I didn’t have any vanilla on hand so instead l substituted it with cinnamon, nutmeg, and allspice. It is still as good as the first time I used this recipe (with vanilla)
Exactly the recipe I didn't know I was looking for. Saves so much time compared to the baked version and the taste is perfect. I also love mixing some of it with veg purees like carrot to feed in a tasty pouch to my picky toddler.
Made as directed with the following exceptions. 1) I added 2 extra tablespoons sugar. Wish I hadn't, as it was plenty sweet enough. 2) Let the milk/butter/vanilla mixture cool, then added it a little at a time into the egg mixture while whisking vigorously. (Instead of adding the egg mixture into the milk.) This way I was able to make sure that the eggs didn't cook too quick. Served this warm over fresh berries, then topped with freshly whipped cream with almond extract. It was awesome!
Lovely custard! This was my first time making custard. It came out perfectly! No curdling or lumps. Just be sure to follow steps as directed, especially adding the egg mixture very slowly while whisking constantly. Will definitely be making again!
Didn’t thicken and I gave up after an hour of cooking. Should be called custard flavored vichyssoise!
I had no issues with this recipe. Patience is key. Remember to temper your egg mixture! I heated the milk, butter and vanilla over low heat. When it was just above warm I mixed 1/2 cup into my egg mixture. After another minute I added another 1/2 cup of the milk mixture into the egg mixture. Once that was well incorporated I added the whole bowl of egg mixture to the simmering pan of milk stirring constantly. I. Continued to stir for 4 minutes. Then I increased the heat slightly. I stirred for another 4 minutes. I increased the heat to medium. Stirring constantly for another 4 minutes until the mixture was thick enough for my liking. I turned off the heat and continued to stir for 1 minute. Then I let it cool for about 15 minutes. It's silky smooth and slightly sweet. Very good.
Made with 1%, no butter, and added lemon zest from a lemon I had. Most yummy!
Followed the directions and was a great custard! need to work on more of med instead of med-high (I’m impatient) so I had some browning milk at the bottom but didn’t change the flavor.
I have made this exact recipe twice now and it has turned out perfect and yummy every time. As for the individual who reviewed it as the consistency of a yeast infection and taste of eggs they must not have followed the instructions properly. It has a distinctive creamy vanilla taste...it will appear in a creamy off white/yellow color...my children loved it and ask for it instead of ice cream...it was nice showing my kids what I grew up eating instead of ice cream. This is a very easy recipe to follow and execute. Definitely a cheap and easy treat to make. 5 stars
I doubled the recipe and it is awesome! I guess some people either used old eggs, but this recipe is great! I did add extra sugar! Thanks Cholea
So this recipe is missing a key step for adding the eggs. DO NOT add your egg mixture into the HOT milk mixture. What you should do is ladle or spoon a bit of the milk into the eggs while whisking. Do this SLOWLY. Otherwise you're just getting scrambled eggs. I added 3 full ladles into my eggs before I added it back into my milk. Again, I added these ladles SLOWLY while continuously whisking. Other than that, it took about 30 minutes to get my custard thick enough to coat my spoon, not including the time to temper my egg mixture.
The reason there are bad reviews about the consistency is most likely because this recipe tells you to pour the eggs in the hot mixture... don’t do this. Pour the hot milk etc into the eggs slowly while mixing then transfer back to pot the milk was in.
This custard was perfect for what I needed. I have never made custard before but I wanted filling for crepes. I did exactly as the directions specified and I also used the extra 1/4 cup sugar as it suggested for a sweeter custard. It came out perfect. I did end up stirring it a lot longer, maybe because I was babying the addition of the egg mixture. Regardless, consistency was great. Flavor was great. Execution was flawless for a first time.
Best directions yet
Christmas dessert is already heavy and sweet so I wanted a custard that was not too rich, nor too sweet. And after all the "feasting," a custard made with cream is too much. This custard was perfect. Easy to make with a proper custard consistency. The lower fat and sweetness moderated the excessiveness of the dessert it complemented.
Awesome, thick, creamy and very yummy
My British husband loved this custard! I thought it was pretty quick and easy.
I subbed out full milk for half cream half lite milk and left out the butter. I don't measure accurately so I think I didn't have enough cornstarch so it took far too long to thicken, which separated it a little but I was still very pleased with the result. I also subbed out white sugar for natvia (so halved the sugar) and it was nice and not too sweet. I made FAR too much though and am tempted to keep eating it (I've been known to drink custard from the jug). I was very pleased to have made this from scratch - it's not too much more effort than making it from custard powder. Will absolutely make it again.
It was very good. On the 2nd batch I did add a little more vanilla and cornstarch. The pie wouldn't set well enough to cut into pieces. Otherwise very impressive
Easy and yummy
Mine might not look super fancy, but it was absolutely delicious. Big hit with the family, especially with added cinnamon and nutmeg. I used a handheld mixer to help combine the eggs to the simmering milk and it went super smoothly! No scrambling!
It's takes some care to get it right, you have to do everything slow, heat up the milk slow, stir the eggs and sugar until the sugar is completely dissolved, then pour in the egg mixture slow, then heat the whole thing slowly until it thickens but doesn't break, you can eat it warm but it gets thicker after it cools overnight in the frig
This was an easy recipe, and very tasty. I warmed the milk, and added very gradually to the egg mixture while constantly whisking. The consistency was perfect.
Not too sweet. I used vanilla bean to flavour. I prefer the appearance given by the vanilla seeds..
Yummy! Made it exactly like the recipe states. Very creamy and smooth. Tasty, not too sweet.
We enjoyed it.
The recipe seems to be accurate. I might not have ever tried custard before. I've had flan & cheesecake! I decided yesterday that I would try to make it. I added maraschino cherries at the end. Think I will serve it with whipcream. I thought about sprinkling nutmeg or cinnamon, but didn't! I'm going to look up a tapioca pudding recipe next.
I made this for my sister in law. She hadn't had homemade custard in about 40 years. I made a few adjustments. I used 2 cups of whole milk and 2 cups of heavy cream, 3/4 of a cup of sugar. 2 whole eggs and 2 yolks. And I only used one tablespoon of cornstarch. I wanted a paler and thinner custard than most as it was going to be served hot over a dense cake. I did over whip it a bit, so it got a bit frothy, but it didn't affect the flavor at all. All in all a successful dish. Thanks for the memories this brought back.
It turned out very well. Heat your milk until you see wisps of steam coming off it. Add the egg mixture slowly (it should take between 45 seconds to a minute to add it all). Keep the custard moving as you add the eggs until it thickens. I added raspberry jam to the bottom of each ramekin and fresh raspberries on top. It was a great and just sweet enough dessert.
Great for bread pudding too!
This is, as it says above, a great recipe. One must be careful not to rush to custard at the end. I did and my was a tiny bit “irritated” by my rushing it. Had I waited and left my heat on low and continued to stir for another few minutes, it would have been quite silky. My bad. All the ingredients are balanced, I don’t think it’s necessary to add more sugar, as it’s quite sweet enough as is. Again, great recipe.
This recipe, when done properly, had a fine consistency and taste. For vanilla pudding. Which it is. I was suspicious be when I read the recipe and noticed a distinct lack of egg yolks -which, I confirmed later, is what makes a custard by definition. Was still able to use it for my purposes, but flouting pudding as custard is just ignorant at best. As a pudding it's fine, tastes just like what you'd by in a packet at the store, but I'm reviewing it as what it's labeled, and since the recipe doesn't provide what it advertised it gets two stars.
If the texture is off, I’m pretty sure that person OVER cooked it to the point of scrambled! (I’ve done this) Steps for this recipe are VERY easy and easy to follow. I added some brown sugar cinnamon on top at the end too. I like things sweet so when i use this recipe I am going to add more sugar. Perfect recipe TASTES delicious! I love this recipe
Followed this receipe perfectly and it toward out incredible! I did add the extra sugar that was suggested and it made a quick, easy family dessert...which is a must for a Family of Five! It kept a smooth consistency and set up quickly...will make again soon!
My first time making it and it was absolutely perfect. I used to Madagascar bourbon vanilla and this is unbelievably delicious it was easy to make and as long as you follow instructions it will come out perfect..
I love this recipe because it was easy to make, period. Usually have all ingredients anyhow, on a whim I decided I wanted custard, but not baked in a dish with water- more steps.
Made, ate, and loved the taste, consistency and cleanup was a breeze. Thank you!
Very quick and easy to make and very delicious!! I added about a tablespoon of brown sugar and a tablespoon of maple syrup but followed the recipe exactly otherwise. It is super!!!
While it's possible to modify this recipe to create a good custard, the point of a recipe is that you can follow it and get a solid result. Making the custard as-is runs the risk of overcooking the eggs - in order to avoid that (by keeping the milk at a low enough temperature) you need to simmer at a low temperature for much longer (20-30 minutes, rather than 5-10), or you'll get a very runny custard. It also wouldn't hurt to dial the milk back to 3.5 or 3 cups. I was really intrigued by a highly rated recipe for a quick custard, but it turns out there's no substitute for the full process.
I think that people would find they have best results following the directions precisely, and whisk the ENTIRE cooking time after adding the egg mixture to the milk mixture. I used whole milk, 1tbsp unsalted butter, 5/8 cup sugar and added nutmeg and cinnamon for my personal preferences. Super yummy! Didn't taste like scrambled egg at all.
I was amazing! I would recommend adding more vanilla extract and sugar, however
Easy and quick but all I could taste was the corn starch. Will try cutting the starch in half next time.
I made a quarter batch, and subbed half of the sugar with a monk fruit and erythritol blend.
This is the first time I've ever made custard and not either ended up with a runny soup or a liquidy scramble that needed "fixed" with a blender.
This was delicious and velvety. Definite keeper.
It has great flavor but I couldn't get it to thicken enough. Ended up soupy. I actually stirred it over 30 minutes, not the ten it says in the recipe.
This receipe sounded good but it never got thick. It was just very runny. Next time I will use flour and not corn starch.
I love custard and wanted to make some with little effort. I only did half the recipe and I also added nutmeg and cinnamon for more flavor. I also found out that I ran out of cornstarch so i substituted with tapioca flour. The flavor was ok but not the best and it might have been the flour but the texture was similar to slime and was a little off putting. I probably won’t make this again.
Nice n easy, I did add a little more sugar, n a dash more vanilla, turned out great!
First time making custard. Followed the directions to a T. I mean.. it's like 6 ingredients, and kindergarten level instruction here. Turned out exactly like I expected it to. Just like the custard in doughnuts. Anyone complaining just boned the ingredients or instructions. I did add 1/4 cup more sugar during the whiskin
Best recipe I've seen in ages. Just make sure you cook off the cornstarch properly.
Tastes great. I like orange and a touch of almond in mine. ❤️ 10/10👍👍
Great and simple recipe! The consistency was good, no "scrambled" egg at all. I was low on vanilla extract so I could only put in about half of a tablespoon, but I could still taste the vanilla. If you don't have vanilla extract on hand, I'm sure this custard would still taste wonderfully sweet, eggy, and milky. I found the level of sweetness to be just right. Instead of adding more sugar, I recommend adding some fruit like sliced banana in your own bowl. As long as you follow the instructions closely, yours should turn out well, too. Do make sure of the following: 1. Make sure the milk mixture is not too hot when you add the egg mixture. 2. Pour in the egg mixture *slowly*. I was pouring just a light drizzle and it took a few minutes to pour it all in. 3. Whisk continuously while you pour in the egg mixture and don't stop whisking until the custard has thickened. If it's taking longer than expected to thicken, turn up the heat just slightly then turn it back down if it starts to boil. The custard is great plain, mixed with some fruit and/or oats, on toast, and on many other foods! I would definitely make this again.
Amazing the flavor is wonderful!