Silky, rich, and deeply comforting, this easy egg custard recipe is a classic that never goes out of style. It’s made with just five ingredients and requires no baking.
Perfectly sweetened and delicately flavored, this stovetop egg custard comes together in under an hour. Enjoy it warm for instant coziness, or chilled for a creamy, refreshing treat.
What You’ll Need for This Easy Egg Custard
- Milk – The base of the custard, milk provides the creamy texture and body. Whole milk works best for richness, but 2% also performs well.
- Granulated Sugar – Balances the eggy richness with just the right sweetness. You can adjust the amount to suit your taste.
- Vanilla Extract – A subtle but essential background note that adds warmth and depth to the custard.
- Egg Yolks – The key to a luscious, velvety texture. Egg yolks give custard its signature golden hue and creamy mouthfeel.
- Cornstarch – Acts as a thickener, ensuring the custard sets to a pudding-like consistency without baking.
Let’s Make It: Easy Egg Custard Instructions
Begin by gently warming the milk with sugar and vanilla until the sugar dissolves completely—avoid boiling it. In a separate bowl, mix egg yolks with cornstarch into a smooth paste.
Temper the yolks by gradually whisking in some of the hot milk mixture. This step keeps the eggs from scrambling. Once tempered, return the mixture to the pot.
Cook over medium heat, stirring constantly, until the custard thickens to a luscious consistency and starts to bubble. Remove from heat and divide into serving bowls.
Serve warm for immediate comfort or cover and chill for a cool, creamy dessert.
Tips, Tricks & Variations for the Creamiest Egg Custard
For an ultra-smooth texture, strain the custard through a fine mesh sieve before serving. This removes any accidental lumps and results in a flawless finish. For a deeper flavor, swap vanilla extract with vanilla bean paste or infuse the milk with a cinnamon stick or citrus zest.
Want a touch of decadence? Stir in a tablespoon of butter at the end for extra richness. If you’re feeling creative, top the custard with caramelized sugar for a simple brûlée twist or sprinkle with nutmeg for a nostalgic nod to classic English custard.
Keeping It Fresh: Storing and Serving Tips
Egg custard can be stored in the refrigerator for up to three days. Be sure to press plastic wrap directly onto the surface to prevent a skin from forming. While this custard is best served cold or at room temperature, you can gently reheat it over low heat on the stove, stirring constantly.
Avoid freezing, as the texture can become grainy upon thawing. Enjoy it straight from the fridge as a refreshing dessert, or serve it alongside berries or a cookie for an elegant finish.
Easy Egg Custard Recipe
Ingredients
- 3 egg yolks
- 1/2 cup white granulated sugar adjust for sweetness preference (115 g)
- 1 tsp vanilla extract 5 mL
- 2 cups plus 2 tablespoons whole milk 500 mL
- 3 teaspoons cornstarch 15 g
Instructions
- In a saucepan, combine the milk, granulated sugar, and vanilla extract, and warm gently over medium heat until the sugar dissolves and the mixture becomes hot, but not boiling.
- Separately, whisk together the egg yolks and cornstarch in a small mixing bowl until a uniform paste forms.
- Remove the heated milk from the burner and carefully ladle a few tablespoons into the egg mixture while whisking vigorously to temper the yolks. Gradually add more of the warm milk, continuing to stir, until approximately half the liquid has been mixed in.
- Return the saucepan to the heat and slowly pour in the tempered egg mixture, whisking continuously.
- Maintain medium heat and stir constantly until the custard thickens and reaches a soft boil, achieving a rich, pudding-like texture.
- Transfer the thickened custard into individual serving dishes. Serve immediately while warm or cover with plastic wrap and refrigerate to enjoy chilled.
