This is the fragile one. There's no cornstarch to protect the eggs, so the whole sauce lives in the narrow band between thickening at 175°F and scrambling at 185°F. Stir with a spatula rather than a whisk — whisking makes foam that hides what the custard underneath is doing.
The ratio1 cup milk + 1 cup cream + 6 yolks + ⅓ cup sugar. Stir to 180°F and stop. No starch.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep5 min
Cook15 min
Makes2 cups
CuisineBritish
Cost$$
VegetarianGluten-free
Contains dairy · eggs
Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
The Ingredients — and where to get them
Cook for2cups
Whole milk and cream
A cup of each. All milk makes a thinner, more traditional pouring custard.
Infuse and temperWarm the dairy with the vanilla, rest ten minutes, then whisk a third into the yolk-sugar mixture before returning it all to the pan.
Stir with a spatula, not a whiskConstant figure-eights across the base. A whisk builds foam that hides the thickening.
Watch for 180°FLow heat. It thickens gradually, then quickly. Use a thermometer — 175°F is thin, 185°F is scrambled, and there is not much road between them.
Test with a fingerCoat the spatula and draw a line through it. If the line holds without flooding, it's done.
Strain immediatelyInto a cold bowl through a sieve. This stops the cooking and catches anything that began to set.
If it scramblesBlend it hard for thirty seconds and strain. It usually comes back, and nobody needs to know.
Make it yoursBay leaf infused into the milk is a genuinely good old English trick. Bourbon or rum. Frozen and churned, this is the base for vanilla ice cream.
Can you make How to Make Custard in an air fryer? — Sometimes
You can, but a custard needs gentle, even heat and usually a water bath the basket can’t give, so the top tends to set before the middle. Bake it in ramekins that fit and watch closely, or use the oven for a foolproof set.
Can you freeze How to Make Custard? — Not ideal
Not really — the cream, custard, or emulsion turns grainy or splits once thawed. This one is best kept fresh in the fridge.
Can you make How to Make Custard ahead of time? — Partly
The components hold — prep the parts ahead and finish it close to serving for the best texture.
Is How to Make Custard gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is How to Make Custard vegan? — Vegetarian, not vegan
It’s vegetarian but not vegan as written — it has dairy and egg. Make it vegan: use plant milk, oil, or a vegan cheese for the dairy, and a flax or aquafaba egg for the egg.
Community Notes
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