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A glass of custard with fruit
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4.92 from 23 votes

Easy Custard Recipe

This homemade vanilla custard is silky, creamy, and super easy to make! Watch the video below to see how I make it in my kitchen (and how I serve it up both warm and cold!).
Prep Time5 minutes
Cook Time15 minutes
Chill Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: custard, custard recipe
Servings: 4 servings
Author: Lisa Bryan

Ingredients

Instructions

  • Heat the cream. Add the heavy cream and milk to a saucepan over medium heat. Whisk occasionally until it just starts to simmer with bubbles along the edges, then remove from the heat.
    Warmed up cream in a pot
  • Temper the eggs. Whisk the egg yolks, honey, arrowroot powder, and vanilla in a medium bowl. While continuously whisking, very slowly pour half of the hot cream mixture into the bowl. Don't pour too fast or the eggs will curdle.
    Whisking egg mixture in bowl
  • Stir together. Return the tempered egg mixture to the saucepan and stir together over medium-low heat for 1 to 3 minutes, or until the custard is slightly thickened. Note: the custard will continue to thicken once removed from the heat.
    Creamy custard in a pot
  • Serve. You can serve the custard warm drizzled over cake, pie or other desserts or you can chill it and serve cold. If chilling, transfer the custard to a bowl and cover the top (so that it's touching the custard) with plastic wrap to prevent a skin from forming. Chill for 4 hours or overnight. Then, spoon individual servings in glasses to serve.

Video

Notes

  • This serves 4 people if you serve it up as small puddings (about 4 to 5-ounces each) Or you can serve 2 people with larger portions. If serving the custard as a hot drizzle over another dessert, you'll get about 4 to 6 servings. 

Nutrition

Calories: 353kcal | Carbohydrates: 16g | Protein: 7g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 318mg | Sodium: 51mg | Potassium: 180mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 1298IU | Vitamin C: 0.4mg | Calcium: 145mg | Iron: 1mg