Basic custard

Basic custard

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  • 2
  • Easy
  • 5 minutes
  • 10 minutes


  • ¾ cup, plus 1 T milk
  • 2 free-range egg yolks
  • 2 T white sugar
  • ¼ t vanilla extract

Cooking Instructions

Scald* the milk over a high heat. Cream the egg yolks, sugar and vanilla. Whisk a little of the warm milk into the egg mixture (this is to ensure that the temperature is raised gradually so that the eggs don’t scramble). Add the remaining milk to the eggs and whisk.

Transfer to a clean saucepan, return to the heat and cook, stirring continually, until it reaches nappe stage (when the custard coats the back of a wooden spoon).

Add a dash of brandy if you like.

Cook's note: We’re all for making custard from scratch, but sometimes it’s just not going to happen. Woolies has a variety of readymade custards that’ll come to your rescue, including this fresh one, which won first prize at the SA Dairy Championships. We won’t tell...

* To heat a liquid, usually a dairy product, in a saucepan until it almost boils. It used to be an essential step in making bread, as heating would disable or denature some proteins in milk that interfered with yeast fermentation.

Discover our malva pudding recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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