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Custard Without Cream or Cornflour Recipe

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3.8 from 66 reviews

A simple and creamy custard recipe made without cream or cornflour, using just egg yolks, full-fat milk, sugar, and vanilla extract. This traditional stovetop custard is gently cooked over low heat to achieve a smooth, pourable consistency perfect for serving warm or cooled.

Ingredients

Custard Ingredients

  • 4 large egg yolks
  • 400ml full-fat milk
  • 3 tbsp caster sugar
  • 1 tsp vanilla extract

Instructions

  1. Separate Eggs: Carefully separate the egg yolks from the whites, placing only the yolks into a cold saucepan to start the custard base.
  2. Combine Yolks, Sugar and Vanilla: Add the caster sugar and vanilla extract to the saucepan with the egg yolks. Whisk gently until the mixture is fully combined and smooth.
  3. Add Milk: Pour the full-fat milk into the saucepan and stir gently to integrate the milk with the egg yolk mixture.
  4. Heat Mixture on Low: Place the saucepan over the lowest heat possible to avoid curdling and begin stirring constantly.
  5. Cook Slowly and Stir: Continue to stir slowly and gently, scraping the base and sides of the pan as you go to prevent the custard from sticking or burning. Patience is key here to ensure a smooth texture.
  6. Avoid Boiling: Watch carefully and do not allow the custard to boil or simmer. If steam appears or tiny bubbles form around the edges, immediately remove the saucepan from heat and keep stirring off the heat.
  7. Thicken Custard: After 5 to 8 minutes of gentle cooking and stirring, the custard should thicken to a smooth, pourable consistency that coats the back of a spoon.
  8. Remove from Heat: Once thickened, remove the saucepan from the heat entirely to stop cooking.
  9. Serve or Cool: Serve the custard warm immediately, or allow it to cool slightly. It will continue to thicken as it cools, perfect for pouring over desserts or enjoying as is.

Notes

  • Use the lowest heat possible to prevent the custard from curdling or sticking to the pan.
  • Do not allow the custard to boil, as high heat will cause it to curdle.
  • Constant stirring is essential for a smooth texture and to avoid lumps.
  • The custard thickens further as it cools, so remove from heat once it reaches a pourable consistency.
  • This recipe is ideal for serving with pies, crumbles, or fresh fruit.

Find it online: https://recipethrive.com/custard-without-cream-or-cornflour-recipe/