Warm or cold? How do you like your egg custard? Do you like to make a pastry cream with it or just eat it out of the bowl? Whatever the case, this easy egg custard recipe is fantastic! It is a yummy light simple dessert with a bit of protein as well.
Egg custard is a classic treat that has quite a bit of use. Although most of the time it is just called custard there are eggless varieties of custard as well, so to make sure there isn’t any confusion, this is a great recipe for traditional egg custard.
You can use it to make a pastry cream filling by combining it with homemade whipped cream. A less sweet variety of custard is used for making quiches and other savory dishes.
We will only be using five ingredients and no baking involved! It is super easy to make, if I can do it, you can do it. Let’s get started!
Click the “jump to recipe” link above to take you straight to the printable recipe card with the amounts of all the ingredients.
Step 1: Gather the basic ingredients and tools
First, we need some ingredients and tools to make this easy homemade egg custard recipe. You will need the following:
- Milk – I generally use whole milk, but you can use 2% or 1% as well.
- Sugar – The granulated sugar will be the main sweet element.
- Vanilla extract – This will add immense flavor. You can also add fresh vanilla from a vanilla pod.
- Egg yolks – Only egg yolks are used in this recipe, save those egg whites for omelets, meringues, and angel food cake!
- Cornstarch – Cornstarch is the main thickening agent. If you don’t have cornstarch you can try the same amount of all purpose flour.
Step 2: How to make this no-bake easy egg custard recipe
In a medium-sized pot add the milk, sugar, and vanilla extract or vanilla bean. If you would like the custard to be less sweet you can halve the sugar. I recommend making it as is the first time and then adjusting as you like.
Step 3: Prepare the egg yolks
Next, in a small mixing bowl add the egg yolks, not whole eggs, and the cornstarch. Mix them together with a whisk or fork until the cornstarch is completely incorporated. The result will be like a paste.
Step 4: Warm the milk on the stovetop
Place the pot on the stovetop at medium heat. The hot milk will dissolve the sugar. Stir the milk occasionally with a wooden spoon until you see little bubbles form around the edges of the milk. It does not need to be scalding or boiling, that is too hot.
Step 5: Add milk to eggs
Next, add a little bit of the warm milk to the eggs and stir quickly, then add a little more, it is important to stir quickly so the eggs in the egg mixture don’t cook. Do this until about half of the milk has been added.
Step 6: Thicken up the egg custard mixture
Now we add the pot back to the stovetop then pour the egg and milk mixture into the pot. The exact cooking time will vary. Keep heating and stirring the egg custard until it becomes a nice thick pudding consistency. When it starts to do a rolling bubble/boil on the top it is done.
Step 7: Serving up some of that easy egg custard
Pour the egg custard mixture into some bowls to cool. It will make enough to fill 4 small/medium-sized to small ramekins. Or right around 2 cups worth.
PRO TIP: If you want it to be extra smooth and have an even better creamy texture pour it through a fine mesh strainer into the serving bowls. Definitely strain it if you use fresh vanilla bean.
Let it sit for a few minutes and eat it warm or cover it with plastic wrap and place it in the refrigerator to chill to eat later. Add some fresh berries on top of the custard too if you wish sprinkle ground nutmeg or ground cinnamon on top.
How long will the egg custard last in the fridge?
If kept in the refrigerator the sweet custard will last for 3 to 4 days, but most likely it will be eaten all up before then.
How do I make a pastry cream with the custard?
For the pastry cream, combine equal amounts of egg custard with freshly whipped heavy cream. This will produce a light and delicious homemade pastry cream that you can use with eclairs, cream puffs, etc.
Can I make an egg custard pie with this?
Sure! Pour it into your pie crust and bake for 20 minutes or so at 400F until the pie crust is lightly golden brown. Since it is already cooked from being in the pot the custard won’t need to cook longer than that.
Traditionally though egg custard pie does not use this type of “unbaked” custard. It uses more of a crème brûlée style custard which is pretty much the same as this just one is baked and the other is not baked.
Can I make ice cream with this custard?
Yes! However, you will use heavy cream instead of milk, but follow everything else the same. Then let the custard mixture cool to room temperature before putting it in your ice cream machine.
Here are some other dessert recipes that you may like:
Easy Egg Custard Recipe
- 2 cups plus 2 Tbsp. Milk 500 mL
- 1/2 cup white granulated sugar use less if you want it less sweet (115 g)
- 1 tsp of vanilla extract 5 mL
- 3 egg yolks
- 3 tsp. cornstarch 15 g
- In a medium-saucepot add the milk, sugar, and vanilla extract.
- In a small bowl combine the egg yolks and cornstarch and mix together with a fork or whisk until it becomes a smooth paste.
- Heat the milk up, medium heat, until it gets hot and the sugar dissolves. Don't let it get too hot, not scalding or boiling, just really warm.
- Take the pot off the stovetop and pour a few tablespoons of it into the bowl of egg yolks. Stir the egg yolks really quickly, this will help prevent them from cooking. Then pour in a little bit more and keep stirring, etc. until half of the sugar milk has been incorporated. Replace the pot back on the stovetop.
- Pour in the egg/milk mixture into the pot and stir until it is all combined. Keep heating and stirring until it thickens up and comes to a rolling boil. This process will cook the eggs and give a nice thick pudding type consistency.
- Pour into small bowls and serve warm or cover them with plastic wrap and chill in the fridge for later. Enjoy!
Do you like this egg custard recipe? Please give it a rating and comment down below, I really appreciate it. If you make it tag me on Instagram @inthekitchenwithmatt. Also, sign up for the newsletter so you won’t miss out on any of my new posts and recipes.