How to Make Custard at Home

Traditional Method

Whisk together the egg yolks, sugar, flavorings, and starch (do not whip to incorporate air). Once the milk reaches a boil, gradually pour it into the egg mixture a little at a time while whisking. Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened.

When the custard is done, cool it quickly as explained below and flavor as desired (for example, add fresh lemon zest for a lighter taste).

Whipped-Yolk Method

Whip the yolks, sugar, flavorings, and starches in a stand mixer until pale and fluffy. Gently pour this mixture into the boiling milk without stirring.

As soon as the mixture begins to bubble around the edges, whisk vigorously and remove from the heat. Because the whipped yolks contain more air, this method slows down heat transfer slightly, so cooking takes a bit longer.

Microwave Method

This method works best when making small batches of custard.

First, mix the eggs, sugar, starch, and flavoring together until smooth. Whisk in the milk, then transfer the mixture to a microwave-safe container (Pyrex or microwave-safe plastic). Cook on full power for about 2 minutes.

Remove and stir vigorously to redistribute the heat. Repeat in intervals of 1 to 1 ½ minutes, stirring each time, until the custard is fully cooked and thickened.

Thermomix Method

The Thermomix is very convenient for custard, especially for batches under 1 liter of milk. Add all ingredients to the bowl, blend on medium speed for 30 seconds, then cook at 194°F (90°C) for 7–8 minutes.

Cool quickly once finished. For chocolate custard, add chopped chocolate during the last minute of cooking, then blend at high speed for 10 seconds once finished.

Essential Ingredients for Custard

Eggs

Eggs determine the richness and stability of the cream, separating a simple baking custard (such as for a custard pie) from a professional-quality pastry cream for cakes and desserts. A premium custard uses about 20–25 yolks per liter of milk. Use fresh or pasteurized yolks for food safety.

The key role of eggs is to provide lecithin, a natural emulsifier that binds the fat in the yolks with the liquid in the milk. Lecithin also adds shine and helps prevent separation during storage. Eggs, along with starches, are the main thickening agents, setting around 158°F (70°C).

Keep in mind:

• Adding sugar raises the coagulation point of yolks (plain yolk sets at 158°F/70°C, sweetened yolks closer to 176°F/80°C).
• The more yolks you use, the lower the cooking temperature needed—but the recipe will contain less starch.

Starches vs. Flour

Flour is sometimes used at home, but it gels at 197°F (92°C) and works only in custards with fewer yolks (up to 10 per liter of milk). Today, rice starch and cornstarch are preferred because they gel at lower temperatures and give a cleaner texture:

• Rice starch: gels at 172°F (78°C), creating a creamy custard with a glossy finish.
• Cornstarch (Maizena): gels at 179°F (82°C), yielding a firmer, more pudding-like texture.

Avoid potato starch—it tends to make custard gummy and stringy.

Sugars

Sugar not only sweetens but also raises the coagulation point of eggs. For a standard custard, use about 250–350 g (1 ¼ – 1 ¾ cups) sugar per liter of milk. Honey may replace part of the sugar, but use about 30% less by weight, and remember it adds its own flavor profile.

Milk & Heavy Cream

Whole milk is the base, but substituting up to 30% of the milk with heavy cream yields a richer, rounder flavor.

Chocolate

Chocolate custard is a classic base for mousses and semifreddo. On average, use 400 g (14 oz) chocolate per liter of milk (around 50% cacao). As cacao percentage rises, reduce the chocolate quantity to avoid an overly stiff custard:

• 60% cacao: about 350 g per liter
• 70% cacao: about 250 g per liter
• 80% cacao: about 200 g per liter

For best results, replace about 40% of the milk with water or plant-based milk (soy, rice). Use fewer yolks (max 10 per liter) to let the chocolate flavor shine.

How to Balance a Custard Recipe

Balancing ingredients is key to achieving the texture you want. Here are the basic rules:

• Starch: Once yolks exceed 200 g per liter of milk, reduce starch by 10 g for every additional 100 g of yolks.
• Sugar: For every 100 g of yolks above 200 g, add 20 g of sugar.

Example Balances

Custard with 10 Yolks

Great for chocolate custard (see above for ratios):

• 1 L whole milk
• 200 g yolks (≈10)
• 300 g sugar
• 55 g rice starch
• 55 g cornstarch
• 3 g salt
• Vanilla

Custard with 20 Yolks

• 1 L whole milk
• 400 g yolks
• 340 g sugar
• 90 g starch (20 g less)
• 3 g salt
• Vanilla

Custard with 40 Yolks

• 1 L whole milk
• 800 g yolks
• 420 g sugar
• 50 g starch
• 3 g salt
• Vanilla