Cooking Homemade Custard

Cooking Homemade Custard

As the trees slowly show signs of the Autumn months upon us we start to think about cosy warm dishes such as a nice roast dinner followed by apple pie and homemade custard.

Many people might feel intimidated by cooking their own custard, however our Thermapen thermometers will ensure you don’t over or under cook this delicious dessert accompaniment.


Fully cooked custard should not exceed 80 °C and it begins setting at 70 °C.

  • 4 large egg yolks
  • 700ml whole milk
  • 200ml double cream
  • 200g caster sugar
  • 3 tbsp cornflour
  • 1 tsp vanilla extract
  • Put the cream and milk into a large saucepan and gently bring to just below boiling point (boiling point is 100°C, you can also check this with your Thermapen).
  • Meanwhile, in a large bowl, whisk the egg yolks, cornflour, sugar and vanilla.
  • You then need to gradually pour the hot milk mixture onto the sugar mixture, whisking constantly as you do so.
  • Next you need to wipe out the saucepan and pour the mixture back into it. Heat gently, stirring with a wooden spoon until the custard is thickened.
  • Fully cooked custard should not exceed 80 °C and it begins setting at 70 °C. If the temperature raises even 3-6 °C this can very quickly lead to overcooking and curdling (possibly the most frustrating thing to happen).
  • Of course the addition of a little flour will also enable you to make a wonderful Creme Patissiere – perfect for filling all sorts of pastries and puddings such as; Fruit Tartlets, Portuguese custard tarts and the more exotic Spanish leche fritta with cinnamon.
  • We suggest serving your delicious homemade custard nice and warm with a big slice of pie – we love apple but rhubarb or even blackberry would also be wonderful! You can even sprinkle over a little cinnamon or nutmeg for an added warming flavour!
  • Hope this homemade custard recipe has inspired you to whip some up – using our Thermapen makes the whole process deliciously easy and quick.
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