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Home Made Custard

Home Made Custard

This is a really old recipe and a basic in many homes. This was my grandmothers go to recipe and my cousins and I basically had this every week growing up.

When my children were young this was my go to recipe whenever they were poorly and not eating properly, as it was easy to eat, simple to digest and full of nutritious goodness.

Home Made Custard


1/2 lemon rind - washed
1 litre milk
5 egg yolks
1/2 cup - 100g - 4 ozs sugar
2.5 tablespoons - 40g - 2 ozs cornflour
1 cinnamon stick - unless this is very big in which case use half only.
1 teaspoon vanilla essence
Digestive or Maria biscuits
Powdered cinnamon to decorate
Ingridients for Home Made Custard


Pour out some of the milk into a small bowl and reserve this for later.
Place the rest of the milk, lemon rind and cinnamon into a saucepan, and bring to boli over medium heat.
Bring to the boil over medium heat
Mix the cornflour with the reserved milk and stir to dissolve and incorporate.
Whisk the egg yolk and sugar until combined and smooth and slowly add the cornflour/milk mix and the vanilla essence. whisk to blend.
Add the milk too your egg mix and blend to incorporate.
Once the milk is at boiling point, remove the lemon rind and cinnamon stick and add a little of your hot milk to your egg mix, this is called tempering and helps your egg mix not to scramble.
Then add all the egg mix into the hot milk and stir continuously over medium heat until the mixture begins to thicken.
Once thickened remove from heat.
Sieve your mix as you pour into the individual serving bowls, in order to have a smooth custard and avoid any lumps.
Then place a biscuit on top and decorate with some powdered cinnamon.
I usually cover with cling film and place in the fridge for at least 3 - 4 hours to cool and set.
Yummy home made custard served at the Cosy Kitchen Corner. Enjoy!
  1. Reply

    Very interesting info !Perfect just what I was looking for!

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