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Homemade Custard Recipe (Pastry Cream) – quick and easy to make, foolproof custard recipe that can be served on its own, or used as a cake, pie, tart and pastry filling.
If you have been following me for a while, you may know I love baking and making pastry.
Even though I try to follow low-carb diet now, this old custard recipe that I originally shared back in June 2014 desperately needed new pictures.
This is by far my favorite way to make pastry cream.
It produces the thickest, most yellow and perfectly sweet custard that does not release water and works well as a filling in pastry, cakes, tarts or donuts. This egg custard is the best!
No more store bought powdered pudding mixes.
This is a homemade pudding made from scratch.
What is custard?
Custard is generally referred to as a dessert or sweet sauce made with milk, eggs, and sugar.
Custard is a variety of culinary preparations, based on cooked mixture of milk (cream) and egg yolk.
Some other pastry cream variations I’ve shared with you are: Bavarian Cream and Lightened Up Pastry Cream.
Most popular custards are used as desserts or dessert sauces and include sugar and vanilla.
This custard is not cooked over a double boiler. It is cooked in a saucepan on the stove top at medium-low temperature.
What ingredients do I need to make this custard?
- egg yolks
- sugar
- cornstarch
- vanilla extract or vanilla bean
- whole milk
- butter
How to make this homemade Custard (Pastry Cream)?
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In a large pot pour milk and half of the sugar and bring to just below boil. Reduce heat to medium.
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Keep the milk at low simmer. In a bowl whisk egg yolks.
In a separate bowl combine the remaining sugar and cornstarch.
Add egg yolks to the sugar and cornstarch mixture and whisk to combine.
!!! DO NOT MIX THE sugar, egg yolks and cornstarch too far in advance(no more than 2-3 minutes), do it when the milk is starting to boil and you are ready to add them to it.
Add 1 cup from the warm milk and carefully mix, then add mixture to the remaining warm milk and heat gently (on low heat), stirring with a wooden spoon or a whisk.
Keep stirring until custard thickens, or for 3-5 minutes.
-
Turn off heat and add butter, which will thicken the custard even more, after it cools down.
Add vanilla.Stir again and remove from heat.
You can strain custard to get rid of any lumps.
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Transfer to a bowl and cover tightly with plastic wrap on top.
Cool to room temperature.
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Serve at room temperature or cold.
Why is my egg custard watery?
There are many reasons why custard could turn into a watery, unusable (but not inedible) thing.
I can say that if you follow my instructions you shouldn’t run into the watery custard problem.
Here are a few reasons why egg custard might not set properly and be watery:
- The recipe and ratio of ingredients definitely can be the main reason.
- Custard made with whole eggs vs egg yolks might be more watery, because egg whites can thin it.
- Not using the correct amount of cornstarch may result in a egg custard that is not thick enough.
- Mixing the egg yolks, sugar and cornstarch too far in advance may cause the custard to become watery when cooked.
- The amount of milk is too much and the custard can not thicken.
- Not cooking the custard long enough. This homemade pastry cream needs to be cooked until thickened and it should coat the back of the spatula you are stirring it with.
- Bubbles should start to appear in the custard when done, make sure you stir constantly.
- Then you cook for 1 extra minute after you get the desired thickness, stirring constantly so it does not burn.
What temperature does egg custard set at?
This is for cornstarch thickened custards.
If you are not sure whether your custard is done, you may want to use a pastry thermometer.
Custard making is a delicate operation. A temperature increase of 3–6 °C (5–10 °F) leads to overcooking and curdling. Generally, the
temperature of a fully cooked starch thickened custard should be around 185 °F, it begins setting at 70 °C(~160 °F).
Make sure you cook at 185 F for a minute, but not more than this, since custard will overcook and become watery.
Cornstarch Based Custard Not Thickening, a Troubleshooting guide:
I’ve received some questions and concerns from readers stating that this egg yolk and cornstarch is not thickening.
Here are the main reasons why custard may not thicken:
- Make sure you mix the sugar and cornstarch together with the egg yolks no more than 3-4 minutes, before you add them to the hot milk.
- While I have not had issues with this, some readers are pointing out that if you mix them together too far in advance, custard may turn watery, due to the cornstarch looking its custard setting power.
- Don’t overcook the custard.
- It needs to be cooked to 185 F-190 F but only for 1 minute, then remove from the heat. Reaching temperatures beyond 190 F will cause watery, overcooked custard.
- Egg yolks have a starch digesting enzyme called alpha-amylase. In order for a successful thickening of the custard in the recipe, the enzyme has to be killed by cooking the custard almost to1850190 F).
- Otherwise the left-over enzymes digest all of the nice firm starch gel and your custard is nothing but liquid. (All other custard cooking methods without starch can curdle if cooked beyond 185 degrees.)
Some reputable sources on that issue:
Is custard made with eggs?
There are many variations of the traditional custard recipes and every single one of them uses different amounts and ratios of ingredients.
Some recipes call for whole eggs, others for egg yolks only.
If you are looking for thick, foolproof homemade custard recipe, I recommend using egg yolks only.
Feel free to check out my Bulgarian Funiiki Cookies Recipe, where I fill the cream horns with homemade custard made with whole eggs.
Can it be frozen?
I personally would not freeze a batch of custard, because it does not freeze well and has a tendency to separate, once defrosted.
If you make donuts for example and fill them with custard, you can freeze them.
But I don’t recommend freezing custard cakes and tarts.
Making a custard ice cream is a different story.
Most of the time (of not all) you ned to use an ice cream machine to churn the ice cream.
Baked Custard
This is not a baked custard recipe.
Baked custard usually contains whole eggs.
Creme caramel or Flan is a variation of baked custard.
When preparing baked custard, you make the egg, milk and sugar mixture, place in oven safe cups (or bowls) and bake at 300-350 F in a water bath until he custard thickens.
How to serve custard?
I enjoy eating it by the spoon full topped with some fresh berries.
You can always drizzle some chocolate sauce or sprinkle some nuts or shredded coconut on top.
More Recipes You May Like:
Homemade Custard Recipe (Pastry Cream)
Ingredients
- 4 large egg yolks
- 1 2/3 cups whole milk
- 1/2 cup sugar, divided
- 2 tsp vanilla extract
- 3 tbsp cornstarch, (can use cornflour) TABLESPOONS
- 2 tbsp soft butter, unsalted
Instructions
- In a large pot pour milk and half of the sugar and bring to a boil. Reduce heat to medium.
- Keep the milk at low simmer. In a bowl whisk egg yolks. In a separate bowl combine the remaining sugar and cornstarch. Add egg yolks to the sugar and cornstarch mixture and whisk to combine.DO NOT MIX THE sugar, egg yolks and cornstarch too far in advance, do it when the milk is starting to boil and you are ready to add them to it.Add 1 cup from the warm milk and carefully mix, then add mixture to the remaining warm milk and heat gently (on medium/high heat), stirring with a wooden spoon or a whisk. Keep stirring until custard thickens, or for 3-5 minutes. This custard needs to be cooked to 185 F in order for it to become thick and not turn wattery in the fridge.
- Turn off heat and add butter, which will thicken the custard even more, after it cools down. Add vanilla.Stir again and remove from heat. You can strain custard to get rid of any lumps.
- Transfer to a bowl and cover tightly with plastic wrap on top. Cool to room temperature.
- Serve at room temperature or cold.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m planning on using this as a cake filling. Can this be made ahead of time? I’m not exactly sure when I’ll need it, but would like to have it made and ready for when I do need it. I just wasn’t sure how long it’s good for in the fridge or if it can be frozen? Thank you!
Hi,
No more than 1 day in advance. I wouldn’t freeze it as the texture may change when defrosted.
I figured as much, but thought I’d ask in case! Thank you!
I’m wondering if this works with coconut milk, coconut cream or other milk substitutes. I have a lactose issue. I would like to give this a try. I have lots of egg yolks in my freezer and would love to use them up instead of throwing them.
I have not tried it with coconut milk, but I’m going to. I believe it is going to work.
I wanted to make a fruit tart with a pastry base and tried this for the first time, using 2 percent milk and only 1/3 of a cup of sugar after reading the reviews. It worked perfectly and tastes delicious. I am waiting for it to cool in the pan before putting it in the pastry case and then into the fridge to get really cold and set. I will cover it with whipped cream, then strawberries and blackberries. Thanks so much for this great and easy recipe!
Hi, I want to make Nanaimo Bars, however the recipe calls for custard powder and I would prefer to avoid that. Can I use this custard recipe? Would it be think enough? Can it be made thicker? Thanks!
Yes, the recipe will work i don’t know what amount of custard does the other recipe call for?
The recipe calls for 2 tbsp custard powder, but it’s ok if I have too much as I could use any leftovers for something else. Thanks for your help 🙂
Would be nice if you gave the ratio instead of just telling us to try again with a better ratio
I gave you the recipe. If it doesn’t work for you, you can try any other recipe on the internet. Have a great day!
I read reviews and seen where many felt there is too much sugar. The amount didn’t sound like too much and I believe following the recipe as written is important the first time making any item, therefore, I followed your recipe to the letter and wouldn’t change anything. It is really fabulous.
What I don’t agree with is where the recipe says it makes 8 servings. The recipe only uses 1 2/3 cup of milk, therefore you make less than 2 cups of custard. It was perfect to go between two eight inch layers of cake, but none leftover to eat!!!
The step by step instructions are written very well. I would suggest that under ingredients, either change 1 ounce butter to 2 tablespoons or add it in parentheses. I did make a notation on my recipe because I will be making this again and again. It’s a keeper for sure.
Hi Sherri,
Thank you for your thoughtful comment! I’ve corrected the ingredients, so it is easier to understand. And the servings, too.
Smooth, creamy, easy to halve (for those of us who don’t need much but wish to satisfy a craving!), and definitely sweet, especially if eating as a plain custard. Nice thing about sweet, is it’s personal and adjustable. Adding this to my saved recipes. Thank you!!
Thank you so much and I’m happy you left a comment! I agree about the sugar and I’m going to make sure I let everyone know is slightly on the sweet side, but the amount could be altered to everyone’s taste.