Beautiful British Custard

I love custard. It’s one of those foods that’s simple, yet just so pleasing to taste. And it goes with so many sweets. This custard is wonderful enjoyed plain, hot or cold, with fresh berries, a piece of cake or a brownie, or even with your favorite cookie for dipping. And the recipe is, of course, exceptionally easy and requires just six ingredients that you might already have in the kitchen. This is just one more example of how the most uncomplicated flavors can be the most rewarding!

Here, I added just a few wild blueberries and enjoyed the custard warm. Delicious! Strangely, blueberries are only available in Ecuador for about three weeks at this time of year, so they were a very exciting addition for me! They are only used in a special warm fruit drink that the locals enjoy as part of their celebration of the Day of the Dead on the 1st of November. Even these tiny examples of blueberries were a lucky find for me and they complemented the custard perfectly! How do you like your custard?

This recipe was inspired by ‘Homemade custard’ on 

Classic British Custard

Yield: 8 servings


6.8 fl oz of cream (200 ml)

23.7 fl oz of whole milk (700 ml)

6 oz of granulated sugar (170 g)

3 1/2 tbs of cornstarch

5 egg yolks

1 tsp of vanilla extract


In a large mixing bowl, whisk together the egg yolks, sugar, cornstarch and vanilla and set aside.

Whisk together the milk and cream and pour into a large saucepan over medium-high heat. Warm the mixture until it is just below boiling.

Stirring constantly, pour the milk mixture into the egg mixture and blend thoroughly.

Pour everything back into the saucepan and continue heating over medium heat until the mixture has thickened, but no lumps have formed. When it is ready, the custard should be making big bubbles.

Remove from heat and divide into glass cups if serving as a dessert, or save in a container. Refrigerate until ready to use.

2 thoughts on “Beautiful British Custard

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