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Thick And Creamy Homemade Custard

Thick and Creamy Homemade Custard

I love creamy milk based puddings and often make a warm custard as a treat in the evening. This custard recipe has become my new favorite because it cooks up perfectly thick and smooth. I think the combination of cornstarch and flour does this. Too much flour as a thickener will often make things gritty.

I have used this custard in a baked pie shell with bananas sliced in the bottom — Banana Cream Pie!

I’ve also just poured the cooked custard over sliced mango and banana (just as you see here) and have also stirred blueberries into the custard. So many options to make a warm, healthy treat for your family!

Thick and Creamy Homemade Custard


  • 3 cups whole milk – (or 2 ½ cups 2% milk)
  • ¼ cup brown sugar
  • 13 cup (half cornstarch and half flour)
  • 14 teaspoon salt
  • 3 egg yolks, slightly beaten
  • 1 tablespoons butter
  • 1 teaspoon vanilla


In a large saucepan, slightly warm the milk and then whisk in the sugar, flour, cornstarch and salt. Over medium heat, stirring constantly, cook until thickened.

In a small bowl, slightly beat the egg yolks and then stir a small amount (1/4 cup) of the hot mixture into the beaten yolks. When thoroughly combined, stir the hot mixture back into the saucepan and cook for one minute longer, stirring constantly. Remove from heat and blend in the butter and vanilla.

If making a banana cream pie, let the mixture cool slightly before pouring over the sliced bananas in the pie shell. If desired, make a meringue with the leftover egg whites to top the pie. If pie isn’t your thing and you just want some comfort food before bed, pour the custard into a little bowl and add your choice of fruit or berries.


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