This post may contain affiliate links. Please read our disclosure policy.
This creamy homemade custard is a classic dessert you can make from scratch in minutes. Smooth, thick, and perfectly sweet, it’s wonderful on its own or as a filling for cakes, pies, and pastries.
Think of it as your all-purpose vanilla pastry cream – a simple base that turns into endless variations, from homemade lemon custard to banana or even ice cream custard.
There’s something so comforting about whisking milk, egg yolks, and vanilla together over gentle heat until the mixture turns silky and golden.
This quick homemade custard is exactly that kind of magic – easy, cozy, and foolproof.
What Is Homemade Custard
- Homemade custard, sometimes called boiled custard or pastry cream, is a mixture of milk, sugar, egg yolks, and cornstarch cooked slowly until thick. It’s the base for many desserts like trifles, éclairs, tarts, and puddings.
- This version doesn’t need a double boiler; it’s cooked right in a saucepan. The result is a smooth, rich homemade vanilla custard that thickens beautifully and holds up for cakes or spoon desserts.
Some other pastry cream variations I’ve shared with you are:
Bavarian Cream and Lightened Up Pastry Cream.
Ingredients for Homemade Custard Recipe
- 4 large egg yolks
- 1⅔ cups whole milk (you can also use ½ milk, ½ cream for a richer version)
- ½ cup sugar, divided
- 3 tablespoons cornstarch (or cornflour)
- 2 teaspoons vanilla extract or 1 vanilla bean
- 2 tablespoons unsalted butter, softened
Optional: pinch of salt, lemon zest for lemon custard, or mashed banana for homemade banana custard.
How to Make Custard From Scratch
- Warm the milk with half the sugar in a saucepan until just below boiling.
2. In a separate bowl, whisk egg yolks. Mix the remaining sugar and cornstarch together, then combine with the yolks.
Do this step only when the milk is ready — mixing too early makes the custard thin later.
3. Slowly pour one cup of hot milk into the egg mixture while whisking constantly to temper. Then pour everything back into the saucepan.
4. Cook over medium heat, whisking non-stop, until the custard thickens and coats the back of a spoon — about 3–5 minutes or until it reaches 185°F.
5. Remove from heat, stir in butter and vanilla until smooth.
6. Strain through a fine mesh sieve if you want it extra silky.
7. Cover with plastic wrap touching the surface and let it cool. Serve warm or chilled.
Variations For Egg Yolk Custard Recipe
- Homemade vanilla custard: Use a vanilla bean or pure extract.
- Homemade lemon custard: Add a teaspoon of lemon zest and replace some vanilla with lemon juice.
- Homemade baked custard: Pour into ramekins and bake in a water bath at 325°F until set.
- Homemade egg custard ice cream: Chill completely, then churn.
- Thick homemade custard: Cook slightly longer or add a touch more cornstarch.
Tips and Troubleshooting
Custard too thin: It likely wasn’t cooked to 185°F or didn’t have enough cornstarch. Return to the heat and cook a bit more.
Overcooked custard: It may curdle or become grainy. Keep heat medium-low and stir constantly.
Can you freeze homemade custard? It can separate when thawed, so it’s best enjoyed fresh within three days.
Dairy-free version: Substitute almond or oat milk.
Gluten-free: Cornstarch is naturally gluten-free.
Why You’ll Love This Homemade Custard
• Thick, creamy texture that’s never watery
• Simple ingredients and ready in under 20 minutes
• Great as a filling for pastries or cakes
• Easy to adapt for lemon, banana, or vanilla flavor
• Naturally gluten-free
How to Serve Custard
Serve this quick homemade custard with fresh fruit, inside cream puffs, between cake layers, or chilled in small cups with berries. It’s also the perfect base for banana pudding, trifles, and other classic desserts.
More Recipes You’ll Love
- Medovik Cake
- Cake in a Jar
- Lemon Posset
- Pum kin Magic Custard Cake
- Vanilla Bean Ice Cream
FAQ About Homemade Custard
Yes, this homemade custard keeps well in the fridge for up to three days. Just cover it tightly with plastic wrap touching the surface to prevent a skin from forming. Give it a good whisk before serving.
Most likely it wasn’t cooked long enough or didn’t reach the right temperature. Custard thickens at about 185°F (85°C). Keep stirring over medium heat until it coats the back of a spoon. If it’s still thin, return it to the heat for another minute.
You can, but the custard will be lighter and less rich. Egg yolks give it that smooth, pastry-cream texture. If you use whole eggs, reduce the cornstarch slightly.
It’s not recommended. Frozen and thawed custard often becomes watery and grainy. It’s best enjoyed fresh or stored in the fridge.
Whole milk gives the best texture, but you can use 2% or a mix of milk and cream. For dairy-free versions, almond milk or oat milk also work, though the flavor will be slightly different.
For homemade vanilla custard, use vanilla extract or a scraped vanilla bean. For lemon custard, add zest and a splash of lemon juice. For banana custard, stir in mashed banana after cooking.
They’re almost the same – pastry cream (crème pâtissière) is a thicker version of custard used for filling cakes, tarts, and pastries. This recipe works perfectly as either one.
Homemade Custard Recipe (Pastry Cream)
Ingredients
- 4 large egg yolks
- 1 2/3 cups whole milk
- 1/2 cup sugar, divided
- 3 tbsp cornstarch, (or cornflour)
- 2 tsp vanilla extract
- 2 tbsp unsalted butter, softened
Instructions
- In a large saucepan, combine milk and half of the sugar. Heat over medium heat until just below boiling, then reduce to low.
- In a separate bowl, whisk together the remaining sugar and cornstarch. Add the egg yolks and whisk until smooth.
- Do not mix the sugar, yolks, and cornstarch too far in advance—prepare this step only when the milk is hot and ready.
- Slowly pour 1 cup of the warm milk into the yolk mixture, whisking constantly to temper the eggs.
- Pour the tempered mixture back into the saucepan with the rest of the milk.
- Cook over medium heat, stirring constantly with a whisk or wooden spoon, until the custard thickens, about 3–5 minutes. The mixture should coat the back of a spoon and reach about 185°F (85°C).
- Remove from the heat and stir in the butter until melted and smooth. Add the vanilla extract and mix well.
- Strain the custard through a fine mesh sieve to remove any lumps.
- Transfer to a clean bowl and cover with plastic wrap directly on the surface to prevent a skin from forming.
- Cool to room temperature, then refrigerate until ready to use. Serve chilled or at room temperature.
Video
Notes
- If the custard doesn’t thicken, it may not have reached the proper temperature. Return it to the stove and cook gently for another minute or two.
- Overcooking can cause the custard to separate and become grainy. Remove from the heat as soon as it thickens.
- If the custard becomes lumpy, blend it with an immersion blender or strain it while still warm.
- For a less sweet custard, reduce the sugar by up to ¼ cup.
- This recipe can be made gluten-free by using pure cornstarch.
- For dairy-free versions, substitute almond milk or oat milk for whole milk.
- Store in the refrigerator for up to 3 days, covered with plastic wrap touching the surface.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
LOVE LOVE LOVE!!!! I’m super busy but appreciate homemade foods, especially desserts. I made this recipe to use with cake and fruit in tiny, tall, clear dessert cups. It is so perfect! Clear directions and added notes made it so easy too. The taste is perfect! The texture – also perfect, even after storing in the fridge for a day. I can’t thank you enough! Thank you for posting it on the web.
Thank you so much for trying the recipe! Glad you liked it 🙂
ho! you said this makes 4 servings, how many cups is that?
Around 2 cups.