This creamy and sweet dessert is quick to make and deliciously easy to eat.
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Custard is such a refreshing dessert and a real crowd-pleaser. I love how it just slides down—it’s dangerously easy to eat more than one serving. Best of all this recipe is super simple and versatile! Custard can be served warm or cold, used as a base for other desserts like crème brûlée or simply enjoyed with fresh fruit. It’s a summer favorite around here, and I’ve made it more times than I can count. And if you make it, you probably will too!
The combination of milk, eggs, and sugar creates a silky creaminess. Coupled with the pure vanilla extract, it’s easy to see (or taste) that this custard doesn’t need much to make it awesome. For more classic desserts, check out our Healthy Brownie Chocolate Raspberry Mousse Parfaits and Banana Pudding!
Is Custard Healthy?
Well, this is a dessert, but this recipe uses low-fat milk which helps reduce the calorie content. I prefer good ol’ fashioned sugar, but feel free to experiment with natural sweeteners like honey or maple syrup for a different flavor profile. Sadly the milk and eggs make it unsuitable for vegan diets, however, it is gluten-free which is an added bonus.
Stir Crazy: Why stirring is important
One important step to making perfect custard is constant stirring. As the custard mixture heats up, you need to stir like your life depends on it! Continuously stirring prevents the eggs from curdling and the mixture from sticking to the bottom of your pan. This technique also promises you a smooth, creamy lump-free texture. A little patience goes a long way with this delicious dessert!
INGREDIENTS
- 4 cups low-fat milk
- 1 tablespoon pure vanilla extract
- 4 large eggs
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
INSTRUCTIONS
Heat
Warm milk and vanilla.
Whisk
Combine eggs, sugar, and cornstarch.
Thicken
Cook mixture until custard coats a spoon.
Cool
Serve warm or chill if preferred.
Devour!
FAQs & Tips
You can definitely make the custard ahead of time. It should be good in the fridge for up to 3 days. Sidenote: to prevent a nasty skin-like film from forming on top, place plastic wrap directly on the surface of the custard before refrigerating. It does wonders!
Please do! I often like to infuse the milk with different flavors – cinnamon, nutmeg, or even some lemon zest work well. You do you!
I’d keep cooking it over low heat. Remember that whole stirring frequently step I mentioned? Keep doing that until the custard reaches your preferred thickness. Just make sure not to raise the heat to avoid curdling your eggs.
Serving Suggestions
I enjoy custard on its own or with a cup of coffee. But if you’re planning on making a dessert spread, I’ve got some other great picks you can pair with the custard. For example, these Gluten-Free Almond Flour Shortbread Cookies or White Chocolate Biscotti are perfect for dipping. Or try using the custard as a filling for pastries like éclairs or Banana Cream Pie. It’s also an excellent topping for Angel Food Cake and as a topping for Pecan Pie!
Custard Recipe
Ingredients
- 4 cups low-fat milk
- 1 tablespoon pure vanilla extract
- 4 large eggs
- 1/2 cup granulated sugar
- 3 tablespoons cornstarch
Instructions
-
In a medium saucepan, combine low-fat milk and vanilla extract. Warm over medium heat until the mixture is hot and almost reaches a simmer, then remove from heat.
-
In a mixing bowl, whisk together eggs, granulated sugar, and cornstarch until the sugar is completely dissolved and the mixture is smooth.
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Gradually pour the egg mixture into the hot milk, whisking constantly. Return the saucepan to low heat and continue to cook, stirring constantly, until the custard thickens and can coat the back of a spoon, about 5 to 10 minutes.
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Once thickened, remove the custard from heat. Serve warm, or pour into a bowl to cool. Cover and refrigerate if serving chilled.
Nutrition
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